Strawberry Coconut-Lime Icebox Cake
This Strawberry Coconut-Lime Icebox Cake is super simple to make, requires no baking, and is a stunning spring dessert that everyone will enjoy!
Today I’m getting together with some of my best blogger friends today to host an online baby shower for our good friend Lisa. Lisa blogs over at Wine & Glue, and you probably see her cute face on my blog every week, since she’s one of my Wake Up Wednesdays co-hosts. I got to meet Lisa last December when we baked in the Pillsbury Test Kitchen together, so I can honestly say she’s one of the sweetest, funniest, lovliest gals I’ve had the opportunity to know.
If you don’t know Lisa, you need to hop on over to her internet space and check it out for an hour or three. And make sure to look at her recipe for Carrot Cake Fudge, because OMG I need that right now.
Anywhoo, Lisa is getting ready to have a new baby girl…and since we can’t all be there with her to celebrate in person, we’re doing the next best thing.
Since we’re finally into spring weather here and strawberries in my grocery store are finally nearing a reasonable price, I loaded up on a ton so I could make this Strawberry Coconut-Lime Icebox cake. You guys. This cake literally takes five minutes to assemble, and then you just shove it in the fridge for a few hours. Easy-peasy! And so pretty!
If you’re not into the coconut thing (like my husband), you could totally leave it out…but personally, I love these flavors mixed together. I also love allowing my strawberries to macerate with a bit of lime juice and almond extract {macerating is the process of soaking fruit in liquid, which softens it and also often adds flavor or sweetness} – you can substitute vanilla extract for almond if you prefer, but I highly recommend you give it a try with the almond flavoring. It’s the best!
- 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
- 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.
- 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.
- 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.
- 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.
- After two hours, remove pan from freezer and invert onto a serving plate. Cover with remaining whipped cream. Refrigerate until ready to serve.
Please join us in celebrating a virtual baby show from Lisa of Wine and Glue. Be sure to check out all of the links below for lots of other baby shower goodies!
Chocolate Oreo Cheesecake from Back For Seconds
Strawberry Rice Krispie Treats from Chocolate, Chocolate and more
Lemon White Chocolate M&M Cookies from Something Swanky
Lemon Strawberry Cookie Cups from Beyond Frosting
Strawberry Shortcake Eclair Cake from Inside BruCrew Life
Strawberry and Jam Buttermilk Coffee Cake from French Press
Perfect Sugar Cookies from Crazy for Crust
No Bake Key Lime Cheesecake In A Jar from Life, Love and Sugar
Roasted Blueberry Tart from Lemons for Lulu
White Chocolate Peeps Cookiewiches from Frugal Foodie Mama
Pistachio Dreamboat Dessert from High Heels and Grills
No-Bake Lemon Berry Cheesecake Mousse Parfait from Happy Food Healthy Life
Creamy Strawberry Pie from Julie’s Eats & Treats
Oatmeal Creme Pie Caramelitas from The Domestic Rebel
Cookie Butter S’Mores Dip from Cupcakes & Kale Chips
Baby Quiche Lorraine from Real Housemoms
Raspberry Pretzel Salad from Mom On Timeout
Berry chocolate french toast casserole from Roxana’s Home Baking
Sunrise Cupcakes from Lemon Tree Dwelling
Strawberry Coconut-Lime Icebox Cake from Kitchen Meets Girl
Avocado and Mango Chicken Salad from The Tasty Fork
Sparkling Raspberry Lemonade from {i love} my disorganized life
Spinach Artichoke Dip Appetizer Pizza from Chef in Training

34 Comments
Trackbacks/Pingbacks
Leave a Reply to Cathy@LemonTreeDwelling Cancel reply
10 EASY SLOW COOKER MEALS RECIPE BOOK

Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking.  In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.

Grab My Cookbook!
Aww, right back at you Ashley!! Thank you so much for this! I LOVE this cake!
some day we really do all need to get together again {in person} and just eat ourselves silly
I am ALL for that!
I know i say this every time I comment, but SERIOUSLY– your photography! It’s just stunning. And I am SO ready to bust out some strawberries, so this is going on my must-make-immediately list!
Oh my gosh! This looks like there perfect summer treat!! I love icebox cakes!
Wow, this is gorgeous. I love icebox cakes.
Can I pretty pretty PLEASE smash my face into this cake?! It looks like a tropical escape when I can’t afford a ticket to Hawaii 🙂
What an absolutely stunning looking cake!!! And I love that is completely no bake…perfect for those hot days coming up!!!
Oh wow! This cake is beautiful and I LOVE that is a no-bake- BONUS! 🙂 Pinned.
What an AWESOME dessert, Ashley! I love the addition of coconut…perfect for a spring shower!! So happy to be part of celebrating Lisa with you!
Looks so good. Hum