Coconut-Chocolate Icebox Cake with Toasted Almonds

A luxurious no-bake dessert featuring layers of crisp chocolate wafers and coconut cream, topped with toasted almonds. This icebox cake combines the rich flavors of chocolate, coconut, and almond in a make-ahead dessert that's perfect for special occasions.

8 servings

32 hr 45 min

Published October 4, 2025

Ingredients

•3 cans full-fat coconut milk
•¾ tsp almond extract
•¾ cup confectioners sugar
•1½ cups sweetened shredded coconut
•9 oz crisp chocolate wafer cookies
•½ cup sliced almonds
•1½ cups heavy cream

Cooking Instructions

1.
Place the cans of coconut milk in the coldest spot in your refrigerator upside-down and leave them there for 24 hours. This will allow the coconut cream in the milk to solidify and separate from the liquid.
1440 min
2.
Line a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan with plastic wrap that hangs slightly over the sides of the pan.
5 min
3.
Flip the cans of coconut milk right-side up, open the cans, and, using a rubber spatula, carefully scrape the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Save the liquid for another purpose. Add the almond extract and confectioners' sugar, and whisk on medium speed until smooth and thick. Add the heavy cream and whisk on medium-high speed until the cream holds stiff peaks, about 2 minutes. Add the toasted coconut and fold it into the cream with a rubber spatula.
10 min
4.
Using a small offset spatula or the back of a spoon, spread a thin layer of the whipped cream on the bottom of the lined pan. Cover as much of the cream as possible with a layer of wafers, filling any gaps with broken wafers, to create a solid layer of wafers.
10 min
5.
Continue layering whipped cream and wafers until you run out or reach the top of the pan, ending with a layer of wafers. Gently cover the surface with plastic wrap and refrigerate for at least 6 to 8 hours, or preferably overnight.
480 min
6.
Remove the cake from the refrigerator prior to serving and peel off the plastic wrap. Place a serving plate over the pan and invert the cake onto the plate. Carefully remove the pan and plastic wrap lining and, if using, thinly spread the remaining whipped cream over the sides and top of the cake. Re-whip the cream if it looks too soft to spread. Sprinkle the cake with the toasted almonds, lightly pressing them into the cake.
15 min
7.
Using a serrated knife, cut the cake into slices and serve. The cake will keep, lightly wrapped with plastic wrap, in the refrigerator for up to 3 days.
5 min

Coconut-Chocolate Icebox Cake with Toasted Almonds

8 servings

32 hr 45 min

Published October 4, 2025

Cooking Instructions

Place the cans of coconut milk in the coldest spot in your refrigerator upside-down and leave them there for 24 hours. This will allow the coconut cream in the milk to solidify and separate from the liquid.

1440 min

Line a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan with plastic wrap that hangs slightly over the sides of the pan.

5 min

Flip the cans of coconut milk right-side up, open the cans, and, using a rubber spatula, carefully scrape the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Save the liquid for another purpose. Add the almond extract and confectioners' sugar, and whisk on medium speed until smooth and thick. Add the heavy cream and whisk on medium-high speed until the cream holds stiff peaks, about 2 minutes. Add the toasted coconut and fold it into the cream with a rubber spatula.

10 min

Using a small offset spatula or the back of a spoon, spread a thin layer of the whipped cream on the bottom of the lined pan. Cover as much of the cream as possible with a layer of wafers, filling any gaps with broken wafers, to create a solid layer of wafers.

10 min

Continue layering whipped cream and wafers until you run out or reach the top of the pan, ending with a layer of wafers. Gently cover the surface with plastic wrap and refrigerate for at least 6 to 8 hours, or preferably overnight.

480 min

Remove the cake from the refrigerator prior to serving and peel off the plastic wrap. Place a serving plate over the pan and invert the cake onto the plate. Carefully remove the pan and plastic wrap lining and, if using, thinly spread the remaining whipped cream over the sides and top of the cake. Re-whip the cream if it looks too soft to spread. Sprinkle the cake with the toasted almonds, lightly pressing them into the cake.

15 min

Using a serrated knife, cut the cake into slices and serve. The cake will keep, lightly wrapped with plastic wrap, in the refrigerator for up to 3 days.

5 min