Strawberry Coconut-Lime Icebox Cake
  • 1 pound strawberries, hulled and quartered
  • ¼ cup sugar
  • juice of half of a lime
  • ½ teaspoon almond extract
  • 2 cups heavy cream
  • 2 cups powdered sugar
  • 1 tablespoon almond extract
  • ½ cup shredded coconut
  • approximately 8 graham crackers
  1. Rinse, hull and quarter your strawberries. Place them in a medium bowl and sprinkle with ¼ cup granulated sugar, the juice of half of a lime, and ½ teaspoon almond extract. Stir to combine; set aside.
  2. While the berries are macerating, make your whipped cream: combine 2 cups heavy cream, 2 cups powdered sugar, and 1 tablespoon almond extract in the bowl of a stand mixer. Beat until stiff peaks form.
  3. Line a 9x5 bread pan with saran wrap. Layer one-third of the whipped cream into the bottom of the pan, spreading out evenly. Sprinkle half of the coconut on top of the whipped cream. Top with one-half of your strawberries (along with the juice). Top with a layer of graham crackers.
  4. Repeat, adding another one-third of the whipped cream, the remaining coconut, and the remaining strawberries/juice. Top with the remaining graham crackers. Cover and freeze for about 2 hours. Place the remaining one-third whipped cream into the refrigerator while the cake is freezing.
  5. After two hours, remove pan from freezer and invert onto a serving plate. Cover with remaining whipped cream. Refrigerate until ready to serve.
recipe adapted from The Slow Roasted Italian
Recipe by Kitchen Meets Girl at