Icebox Cake (Chocolate Coconut)
by Sommer Collier — last updated on May 28, 2025 
Our irresistible icebox cake recipe has layers and layers of coffee liqueur-soaked chocolate graham crackers and Kahlua whipped cream, all topped with toasted coconut and chocolate shavings. This decadent no bake cake has just the right amount of booze, and is always a big hit at parties!
Sommer’s Recipe Notes
If you want to make an impressive cake, but don’t like to bake, my No-Bake Chocolate and Coconut Icebox Cake recipe is the perfect cake for you! It’s a unique and tasty twist on an old-fashioned ice box cake that will have everyone begging for another slice.
Why You’ll Love This Icebox Cake
- No-Bake Cake – Instead of traditional baking, the “cake” layers are made with chocolate graham crackers soaked in liqueur. The liquid helps the graham crackers to puff and turn into a cake-like texture as they rest in the freezer.
- Boozy and Delicious – This dessert has a taste that’s almost like a cake made with layered ice cream sandwiches, so it’s got that fun nostalgia factor… But the generous amount of Kahlua in here kicks things into adults-only mode and brings a fabulous coffee flavor to the party.
- Make-Ahead Dessert – Ice box cake sets in the freezer for at least 2 hours before serving, and can be kept in the freezer for several weeks. So it’s great to put together at your convenience and have ready!
Although we’ve made many classic flavors of icebox cakes, this combination of chocolate, coconut, and a little booze, is our absolute favorite!
Ingredients and Tips
- Heavy Cream – Don’t try to sub with half-and-half or anything lighter.
- Chocolate Graham Crackers – They soak up the liqueur and soften without getting too mushy.
- Kahlua – Or other coffee liqueur.
- Shredded Coconut – Use sweetened coconut for the best flavor.
- Vanilla Extract – Always use quality vanilla, especially when it’s a no-bake dessert where the flavor will really stand out.
- Dark Chocolate – Get a high-quality bar of chocolate to add shavings to the top of the cake.
Recipe Variations
- Gluten-free – Use your favorite gluten-free graham crackers.
- Dairy-free – You can also use dairy-free whipped topping to make the filling and frosting.
- Non-alcoholic – Replace coffee liqueur with strong regular or decaf coffee.
How to Make a No Bake Icebox Cake
Find the full Ice Box Cake recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post.
Pro Tip: If the crackers break as you are layering them into the loaf pan, don’t worry! Just puzzle-piece them into the pan. Once they absorb the Kahlua and plump up, you will never see the cracks.
Variations and Swaps
- I made this ice box cake in a loaf pan. You can make it in 8×8 square or 9×13 rectangle pans that aren’t as deep, and it’ll just have fewer layers.
- Swap chocolate graham crackers for regular graham crackers for a slightly less rich but still delicious and decadent cake. You might then also swap dark chocolate with white chocolate shavings on top!
- No chocolate graham crackers? No problem! Make this a more traditional ice box cake with chocolate wafer cookies.
- In a hurry – or just don’t have the patience to make whipped cream from scratch? I promise it’s SUPER easy, but I also won’t judge if you choose to use cool whip from a tub instead.
- Feel free to mix things up and add all kinds of yummy toppings! Swap chocolate shavings with crushed chocolate graham crackers, oreo cookies, caramel or peanut butter chips, colorful sprinkles, or mini chocolate chips.
Storage Notes
- Storing Leftovers – Store slices of cake in the fridge in an airtight container for up to a day or so.
- Freezing – The best way to keep ice box cake for longer is to freeze it. I suggest wrapping it in a couple of layers of plastic wrap, followed by a layer of aluminum foil. It’ll keep well for up to a month in the freezer.
What to Serve with Chocolate Coconut Icebox Cake
This beauty of a boozy cake is delightful with a strong cup of good coffee… Without or with more Kahlua!
If you’re making it as a refreshing sweet treat for summer then you’ve got to pair this cake with homemade iced coffee. Again… Your choice of with or without a splash (or two) of coffee liqueur ;))
FAQ
Many (many!) years ago, when refrigerators first became a thing, there was an actual block of ice in the fridge to keep foods fresh. So no-bake layered desserts are called icebox cakes because they were “made” and kept in the icebox.
Toasting shredded coconut in the oven is the most foolproof method, in my opinion. Simply spread the coconut across a sheet pan lined with parchment paper, then bake in a 350 degree oven for 3-5 minutes. Stir the shreds around the halfway mark, and keep a close eye on them in the last minute or so to make sure they don’t burn.
This recipe calls for slightly less than a cup of liqueur, which isn’t very much per serving when you consider there are 18 slices in the cake. That being said, because it’s a no-bake dessert the alcohol is not cooked and doesn’t evaporate. So it shouldn’t be served to kids or people sensitive to alcohol.
More Easy Layered Desserts
Icebox Cake Recipe
Video
Ingredients
- 3 1/2 cups heavy cream
- 14 ounces chocolate graham crackers (1 box)
- 14 tablespoons Kahlua coffee liqueur, divided
- 1 cup shredded sweetened coconut, divided
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 ounces dark chocolate
Instructions
- Pour the cream into the bowl of an electric stand mixer. Add the sugar, 6 tablespoons Kahlua, and vanilla extract. Using the whip attachment, whip until firm peaks form. Add 1/2 cup shredded coconut and mix to combine.
- Pour the remaining 8 tablespoons of Kahlua into a shallow dish. Make a large 22-inch square piece of plastic wrap by pressing two sheets together in the middle. Then line a 9×5-inch bread loaf with the sheet of plastic wrap, so the edges hang over on all sides. Spread a thin 1/4- to 1/3-inch layer of whipped cream over the bottom of the pan.
- Place 4 graham crackers in the dish of Kahlua. Flip so both sides are coated. Then trim the edge of each cracker so they can fit into the bottom of the pan side-by-side. Press until the crackers are even. Spread another 1/4 – 1/3 inch layer of whipped cream over the crackers.
- Repeat dipping and layering the chocolate graham crackers, with even layers of cream in between, until you have 5 layers of graham crackers in the pan. Pull the plastic wrap up on the sides as needed. Spread the top of the pan with a level layer of cream. Wrap the plastic over the top and freeze for at least two hours.
- Cover the remaining whipped cream and place in the refrigerator. Meanwhile, measure 1/2 cup shredded coconut into a skillet. Set over medium heat and lighting toss until the coconut is toasted. Watch carefully so it doesn’t burn. Turn off the heat and cool.
- Use a vegetable peeler to shave the dark chocolate for a garnish.
- Once the icebox cake is frozen solid, unwrap the top and flip the cake onto a platter. Remove the plastic. Then spread the remaining whipped cream over the side and top to cover the creases. Sprinkle the top with toasted coconut and chocolate shavings. Then place back in the freezer until ready to serve. If making more than 12 hours ahead, cover with plastic once set, to avoid freezer burn.
I made this for a potluck and it vanished in minutes! The combo of chocolate and coconut is divine – thank you for this keeper!
So easy to put together and the flavor was amazing. The layers softened perfectly overnight. A new go-to summer dessert for sure!
This was a total hit! Creamy, rich, and just the right amount of coconut – my guests couldn’t believe it was no-bake!