Ice Box Coconut Cake Food

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GINGERSNAP COCONUT ICEBOX CAKE



Gingersnap Coconut Icebox Cake image

Provided by Molly Yeh

Categories     dessert

Time 9h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Two 13.5-ounce cans full-fat coconut milk, chilled overnight (use a brand with just guar gum and no other additives other than water)
1 1/2 cups confectioners' sugar (138 grams)
1 tablespoon vanilla extract
1 teaspoon ground ginger
Zest of 1 lime
1/4 teaspoon kosher salt
1/2 cup crystalized ginger pieces, finely chopped
40 Gingersnap Cookies, homemade (recipe follows) or store-bought
1/2 cup toasted coconut flakes
Sprinkles, optional
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/3 cup unsulfured molasses

Steps:

  • Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
  • Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
  • Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
  • Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
  • Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
  • Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
  • To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
  • Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.

TROPICAL ICEBOX CAKE



Tropical Icebox Cake image

This tropical-inspired no-bake dessert is the perfect thing to make in your springform cake pan (other than cheesecake)! Fresh lime zest and cream of coconut transform whipped cream into something that tastes like an island cocktail.

Provided by Food Network Kitchen

Categories     dessert

Time 8h25m

Yield 8 to 10 servings

Number Of Ingredients 7

3 1/2 cups heavy cream
3/4 cup sweetened cream of coconut, well stirred
Zest of 2 limes (about 1 tablespoon)
50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces)
2 cups sweetened coconut flakes
1 small mango, cut into small pieces
1/4 cup roasted macadamia nuts, lightly crushed, for garnish

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



Oh so Easy Ice Box Coconut Cake image

Make and share this Oh so Easy Ice Box Coconut Cake recipe from Food.com.

Provided by Carol V.

Categories     Dessert

Time 35m

Yield 1 cake, 12-16 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box duncan hines white cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
24 ounces frozen coconut
16 ounces sour cream (not low fat)
1 (12 ounce) container Cool Whip
2 cups sugar

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.

Nutrition Facts : Calories 552.6, Fat 27, SaturatedFat 12.7, Cholesterol 67.2, Sodium 346.3, Carbohydrate 75, Fiber 0.4, Sugar 64.9, Protein 4.7

COCONUT ICE BOX CAKE



Coconut Ice Box Cake image

Make and share this Coconut Ice Box Cake recipe from Food.com.

Provided by Ambassadress of Goo

Categories     Dessert

Time 50m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup sugar
1 (16 ounce) container whipped topping
1 (16 ounce) container sour cream
1 (12 ounce) package frozen coconut, thawed

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.

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