Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Tropical Icebox Cake
Getting reviews...
- Level: Easy
- Total: 8 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 591
- Total Fat
- 50 g
- Saturated Fat
- 33 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 92 mg
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.
- Level: Easy
- Total: 8 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 591
- Total Fat
- 50 g
- Saturated Fat
- 33 g
- Carbohydrates
- 35 g
- Dietary Fiber
- 4 g
- Sugar
- 25 g
- Protein
- 5 g
- Cholesterol
- 96 mg
- Sodium
- 92 mg
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
Special equipment:
a 9-inch springform cake pan- 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.
