The ultimate no-bake Valentine’s Day dessert, Kahlua Coconut Icebox Cake!
“This is the best dessert you’ve ever made.”
That is what Lt. Dan said to me after tasting today’s Kahlua Coconut Icebox Cake recipe.
Then I got annoyed, to be quite frank.
Me (voiced with heavy sarcasm): Are you absolutely sure this no-bake frozen cake, made with store-bought chocolate graham crackers, is really the very best dessert I’ve ever served you???
Although I love his honesty… Ouch!
Oh well, at least I have no qualms sharing this Kahlua Coconut Icebox Cake recipe with you.
Dan has been going on and on about it, since I first made it. I even heard him mention something about Kahlua Coconut Icebox Cake in his sleep.
In fact, last week I bumped into a friend at the gym and another at the grocery store. In both instances, the first thing they said to me was, “I can’t wait to try that Kahlua dessert Dan told me about.”
So here it is folks, the best dessert I have ever fed my husband, Kahlua Coconut Icebox Cake.
A no-bake treat made with 7 simple ingredients: Cream, sugar, coconut, chocolate, chocolate graham crackers, vanilla extract, and Kahlua coffee liqueur.
You can assemble it in minutes, freeze it until ready to serve, then slice off layered pieces of heaven for all your friends and family.
This would also make a marvelous dessert for Valentine’s day this year. If you plan on cooking a gourmet meal for your sweetie, make dessert ahead so you can focus on your main course on February 14th.
Our “best” Kahlua Coconut Icebox Cake and champagne would be a winning combination!
More Valentine’s Day Desserts
Kahlua Coconut Icebox Cake
- 3 1/2 cups heavy cream
- 14 ounce box chocolate graham crackers
- 14 tablespoons Kahlua coffee liqueur, divided
- 1 cup shredded sweetened coconut, divided
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 3 ounce dark chocolate
- 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 9X5 inch bread loaf with the sheet of plastic wrap, so the edges hang over on all sides. Spread a thin 1/4 - 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.
NOTE: 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.