Coconut Icebox Cake Recipe

Name: Coconut Icebox Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. sugar; 2 Tbsp. plain flour; 2 c. milk; 1/2 c. cold water; 1 tsp. vanilla; 1/2 pt. whipping cream or 1 pt. Cool Whip; pinch of salt; 4 eggs, separated; 1 envelope unflavored gelatin; 1 (6 oz.) bag coconut; 1 medium angel food cake, broken into small pieces

Servings: persons

1 c. sugar
2 Tbsp. plain flour
2 c. milk
1/2 c. cold water
1 tsp. vanilla
1/2 pt. whipping cream or 1 pt. Cool Whip
pinch of salt
4 eggs, separated
1 envelope unflavored gelatin
1 (6 oz.) bag coconut
1 medium angel food cake, broken into small pieces

1
Mix sugar, salt and flour.
2
Add egg yolks and milk.
3
Cook over low heat until mixture coats spoon.
4
Dissolve gelatin in cold water and add to hot mixture.
5
Cool.
6
Beat egg whites. Add to cooled custard. Add 3/4 of the coconut. Add vanilla.
7
Pour mixture over angel food bits in a 9 x 13-inch pan. Spread whipped cream or Cool Whip over custard. Sprinkle with remaining coconut. Refrigerate 4 hours or overnight.
8
Freezes well.

522

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 c. sugar, 2 Tbsp. plain flour, 2 c. milk, 1/2 c. cold water, and more.

Yes, Coconut Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Coconut Icebox Cake

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