Coconut Icebox Cake

Sunny Easter days bring to mind Granny’s Coconut Icebox Cake. She made it with a Duncan Hines butter cake mix, Coco Lopez cream of coconut, Cool Whip topping, and Bird’s Eye Tropic Isle fresh frozen flake grated coconut.

Of course, I prefer making things from scratch, so I’m sharing both ways here to make this yummy dessert.

Granny Icing a Cake

Granny Dee icing a layered coconut cake.

1 box of butter cake mix (prepare as directed on box )

or make a Butter Cake from scratch:

Butter Cake Recipe:
2 cups sugar
1 cup butter
4 eggs
1 cup milk
1 teaspoon vanilla extract
2 1/2 cups flour
4 teaspoons baking powder

Cream butter and sugar for a least 10 minutes. Sift flour, baking powder and salt together. Take turns adding milk and flour to creamed mixture. Beat in 1 egg at a time. Add vanilla. Pour into a greased and floured 13 x 9 x 2 inch pan. Bake on 350 degrees for 30 to 40 minutes or until toothpick comes out clean.
For the topping:
1 can cream of coconut (located in the mixed drink section)
1 package of frozen coconut
1 large container of Cool Whip (or try this Make Ahead Whipped Cream recipe from chow.com)
Once cake is out of the oven and still hot, poke holes in the top with a fork and pour the cream of coconut over the cake. Let it cool. Once cooled top with whipped topping and sprinkle frozen coconut on top. Refrigerate at least overnight.

This dessert is still great a few days later too…moist, cool and refreshing. Enjoy!

 

Leave a Comment