Coconut Berry Icebox 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!

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.

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.

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.