Five-Ingredient Coconut Lime Icebox Cake

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshingly tangy and creamy icebox cake combining coconut, lime, and whipped cream layered with crunchy cookies, no baking required. This American-inspired recipe, ready in about 25 minutes, layers sweetened shredded coconut, lime zest, lime juice into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 8, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 5 min Serves 8 American cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Toast 1 cup sweetened shredded coconut in a dry skillet over medium heat for 3-5 minutes until golden and fragrant, stirring frequently to prevent burning. Set aside to cool.
  2. Step 2: In a large chilled bowl, whip 2 cups heavy whipping cream with 2 tsp lime zest and 2 tbsp fresh lime juice on high speed until stiff peaks form and mixture is fluffy.
  3. Step 3: Spread a thin layer of whipped cream on the bottom of a 9x9-inch dish. Arrange a layer of about 10 vanilla wafer cookies on top, then spread 1/3 of the whipped cream mixture over the cookies, sprinkle 1/3 of the toasted coconut. Repeat layering two more times, finishing with toasted coconut on top.
  4. Step 4: Cover and refrigerate for at least 4 hours or overnight to let cookies soften and flavors meld before serving.

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