Coconut-Lime Icebox Cake
Fresh lime and sweet, creamy filling make this lime coconut icebox cake a breath of fresh air.
- ½ cup (125 mL) sweetened shredded coconut
- 2 limes
- 2 pkgs (8 oz./266 g each) cream cheese, softened
- 1 cup (250 mL) sugar
- 1 tsp (5 mL) vanilla extract
- 2 cups (500 mL) heavy cream
- ⅔ pkg (14 oz./408 g) honey graham crackers (about 16), divided
- Optional: Lime zest, lime wedges, or mint
Evenly spread the coconut onto a large microwave-safe plate. Microwave until golden brown, about 1-2 minutes, stirring after every 30 second interval. Cool completely.
Zest and juice the limes into a medium mixing bowl. Add the cream cheese, sugar, and vanilla. Beat with a hand mixer until smooth.
In a large mixing bowl, whip the cream on medium or high speed until stiff peaks form. Fold in the cream-cheese mixture.
Break half of the graham crackers into pieces and lay them on the bottom of the Rectangular Cool & Serve. Spread half of the cream cheese mixture over the crackers. Repeat with the remaining crackers and cream-cheese mixture. Top with coconut, and, if you’d like, lime zest, lime wedges, or mint.
Chill, covered, for at least 3 hours or overnight before serving.
- 12 servings
Nutrients per serving:
U.S. nutrients per serving: Calories 310, Total Fat 18 g, Saturated Fat 10 g, Cholesterol 45 mg, Sodium 135 mg, Carbohydrate 38 g, Fiber 1 g, Sugars 25 g, (includes 17 g of added sugars), Protein 3 g