Coconut Berry Ice Box Cake Food

COCONUT BERRY ICE BOX CAKE

Steps:

• Add the first four ingredients (minus 1/4 cup of the flaked coconut) to a large food processor and process until everything is combined and totally broken down. If your food processor is smaller, this can be done in two batches.
• In a small saucepan, heat 1 cup of the strawberry chunks and 1 cup of the blueberries over medium low heat.
• Stir frequently, using the back of a spoon to break down the berries, and cook for about 7 minutes.
• In a small bowl, combine the cornstarch and water. Add it and 1 tablespoon maple syrup and 1 tablespoon lemon juice to the berry mixtures. Remove from heat and allow to cool.
• In a 8X8 inch pan lined with parchment paper or foil, press half of the coconut/rice cereal mixture into the bottom of the pan.
• Add the berry mixture and use a spatula to spread it evenly on top of the bottom layer.
• Add the remaining dry mixture to the top of the berries and use your hands to gently press it down.
• Cover and place in the freezer for at least 3 hours or overnight.
• Meanwhile, take your refrigerated coconut milk from the fridge. Open the can and separate the water from the cream. Reserve the water for smoothies or another use.
• Beat the coconut cream on high until it is smooth and creamy. Add the maple syrup and vanilla and beat until combined. Note: the maple syrup and vanilla make the coconut whipped cream slightly less white. If you'd prefer a more pure white whipped cream, omit those and use 1-2 tablespoons powdered sugar.
• Add the coconut whipped cream to the top layer of the cake and then add the remaining 1/2 cup strawberries, 1/2 cup blueberries, and 1/4 flaked coconut. Cut into 12 pieces and serve. Enjoy!

TROPICAL ICEBOX CAKE

Steps:

• Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.
• Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to 12.
• Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.

ICEBOX CAKE

Steps:

• In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.

COCONUT ICE BOX CAKE

Steps:

• One day in advance, mix the filling.
• Cover, and keep in the refrigerator overnight.
• The next day bake cake mix according to directions on package.
• When cool, slice cakes crosswise to make four layers.
• Spread filling between layers.
• (Be generous!).
• Spread final layer on top of cake.
• This should be kept in the refrigerator, and will keep up to a week.

OH SO EASY ICE BOX COCONUT CAKE

Steps:

• Mix the cake mix according to directions on box. Bake in 2 cake layers and cool; split into 4 layers.
• Mix 2 packages fresh frozen coconut with the sour cream and sugar. Set aside 1/2 c of this mixture for later use.
• Spread the rest between layers. Now mix the 1/2 c mixture with the whipped topping; spread on top and sides. Refrigerate 3-4 days in an airtight container before cutting. Leave at least 3 days, 4 is better. Very moist.
• Note: For a prettier presentation, toast about 1/2 cup of the coconut and sprinkle over top and/or sides.

COCONUT-LIME BERRY CAKE

Steps:

• Preheat oven to 350 degrees. Butter and flour a 9-by-13-inch baking dish. In a large bowl, whisk together 1 3/4 cups flour, baking powder, salt, and coconut. In another large bowl, using an electric mixer, beat butter and 1 cup sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add eggs, one at a time, and beat until combined. With mixer on low, add flour mixture in 3 additions, alternating with 2 additions buttermilk, and beat until combined. Stir in lime zest and juice. Pour batter into dish. Smooth top with a small offset or rubber spatula.
• In a medium bowl, toss together 1 tablespoon flour, 1 tablespoon sugar, berries, and rum. Scatter berry mixture over batter. Bake until cake is golden at edges and a toothpick inserted in center comes out clean, about 35 minutes. Let cake cool in pan on a wire rack 20 minutes before slicing. Serve warm or at room temperature.