Coconut Icebox Cake – a delicious recipe with cake, white sugar, salt, sweet milk, egg yolks, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat milk and add egg yolks and plain flour.
2
Cook milk, egg yolks, sugar, flour and salt together until mixture coats spoon over low heat.
3
Remove from heat.
4
Dissolve gelatin in 1/2 cup water and add to other mixture and cool.
5
Beat egg whites until very stiff and add to cooled custard mixture the whipping cream (whipped and sweetened) and coconut.
6
Use a Pyrex dish about 9 x 13-inch.
7
Sprinkle a layer of broken bits of angel food cake over the bottom of the Pyrex dish, then pour over this a layer of the custard mixture, then another layer of cake and another layer of custard.
8
Now add thick layer of coconut and last, garnish with whipped cream.
9
Sprinkle more coconut over whipped cream and refrigerate.
10
This may be served in about 2 hours.
11
Cut into squares.
519
kcal
Calories
18
g
Fat
73
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 medium sized angel food cake, broken into small bits, 1 c. white sugar, pinch of salt, 2 c. sweet milk, 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
