Coconut Berry Icebox Cake
This red, white, and blue make ahead no bake Coconut Berry Icebox Cake is the perfect summer time dessert for a Memorial Day or Fourth of July potluck.
Servings: 12 servings
Equipment
Ingredients
- 14 ounces unsweetened coconut cream
- 1/2 cup confectioners sugar
- 1 tablespoon coconut rum
- 1 cup heavy whipping cream
- 9 ounces thin coconut cookies I used a box of Trader Joe's Toasted Coconut Cookie Thins, can substitute with 2-3 sleeves of graham crackers
- 1 pound blueberries fresh
- 1 pound strawberries fresh, sliced very thin
Instructions
- To make cream filling, start by whipping 14 ounces unsweetened coconut cream in bowl of stand mixer with whisk attachment on medium speed until it is light and fluffy, about 3 minutes. Add 1/2 cup confectioners sugar and mix on low until incorporated. Add 1 tablespoon coconut rum and mix on low until combined. Scrape sides, add 1 cup heavy whipping cream, mix on low to incorporate and then increase speed to medium high for about a minute. Scrape walls and base of bowl, then continue mixing on medium high speed until nice peaks form, about 3-5 minutes.
- To make the cake, spread some of the cream mixture on the base of the plate. Start to layer and arrange 9 ounces thin coconut cookies so that their sides are touching but they do not over lap. Cover cookies with a spoonful of cream, using the spatula to spread. Top with a second layer of cookies, rotating their pattern to cover any gaps, then follow with a layer of cream. Thickness in between layers should be thick enough so that there is a creamy layer in between, but not so thick that your ingredients aren't level or they slide around.
- Next, cover with a single layer of some of the fresh 1 pound blueberries. Top with cream, then top with two cookie/cream layers.
- Next, cover with a single layer of some of the sliced 1 pound strawberries. Top with cream, then top with two cookie/cream layers.
- Repeat until you run out of ingredients. I portioned everything so that my top and bottom layers would be the cookies surrounded by the cream.
- Garnish with additional berries on top.
- Loosely cover with plastic wrap and refrigerate at least two hours or up to several days before serving.
Notes
If you wash your berries, ensure they are 100% dry and free of any moisture before using.
Nutrition
Calories: 340kcal | Carbohydrates: 30g | Protein: 3g | Fat: 24g | Saturated Fat: 16g | Cholesterol: 31mg | Sodium: 121mg | Potassium: 231mg | Fiber: 3g | Sugar: 14g | Vitamin A: 335IU | Vitamin C: 27mg | Calcium: 32mg | Iron: 1.6mg
