Wow Your Summer Guests With This Easy Blueberry Lime Coconut Icebox Cake Recipe

Icebox cakes are one of those old-fashioned-sounding desserts that intrigue you from the moment you hear the name. This one is made with modern flavors–blueberry, lime, and coconut–while staying true to the classic idea of an icebox cake. 

If you’ve never had one, an icebox cake consists of graham crackers or wafer cookies sandwiched with layers of whipped cream. The cake is then chilled to allow the cookies to soften, which lends to a delightful texture and taste. It’s an amazing, easy summer dessert!

In this version, we’re amping things up a bit by using key lime whipped cream, shredded coconut, and blueberry jam. And, since the only element you need to make is the whipped cream, this no-bake dessert recipe is perfect for bakers at any skill level, or anyone pressed for time. No one will know how easy this was to whip up when you plate it; they’ll think you’re another Martha!

This easy dessert is not only delicious, it’s a stunning addition to summer parties, backyard barbecues, and even baby or bridal showers. It’s an especially perfect addition for hot summer months, since you don’t need to turn on the oven! I hope you enjoy your journey into the world of icebox cakes. Happy baking (well, this is no-bake, but you get the point)! 

Blueberry Lime Coconut Icebox Cake

Ingredients

For the whipped cream:

• 2 tbsp lime juice (or key lime juice for a really sharp lime flavor)
• 1 and ¾ cups heavy cream
• 5 tbsp powdered sugar
• 2 tsp vanilla extract
• 1 tbsp lime zest

For the icebox cake:

• 8-9 whole graham crackers (1 sleeve)
• One 13-ounce jar of blueberry jam
• ½ cup shredded coconut

Instructions

Step 1: Line a standard-size loaf pan with plastic wrap for easy removal later.

Step 2: Add all the whipped cream ingredients to a large mixing bowl and beat on medium-high speed until stiff peaks form, then stop mixing. Do not make it ahead of time, as you need to use this immediately.

Step 3: Spread 2-3 tablespoons of the whipped cream on the bottom of the lined loaf pan. 

Step 4: Place 1 full graham cracker and pieces of another one in the bottom to cover it. It’s fine if the edges aren’t completely covered.

Step 5: Spread ⅔ cup whipped cream over the graham crackers. Dollop on ⅓ cup of blueberry jam and spread evenly. This doesn’t need to be perfect! 

Step 6: Sprinkle on ⅓ of the coconut.

Step 7: Repeat this two more times, then add the final layer of graham crackers and spread on a thin layer of whipped cream. (You should have a few spoonfuls left–we’ll use this to give a polished finish when ready to serve.)

Step 8: Chill the icebox cake with foil and chill in the freezer for 2-3 hours before serving. Let it soften at room temp for 10 minutes or so before serving. You can also chill this cake in the fridge overnight before serving, in which case it does not need to sit out before serving.

Step 9: Invert the icebox cake onto a serving platter, then add swoops of the remaining whipped cream on top. Decorate with additional lime zest and coconut if desired. Slice and enjoy! 

You can store leftovers in the freezer for up to one week. If you need to make more servings, this recipe would fill an 8×8 or 9×9 square pan if doubled!

Did you try this icebox cake recipe? Show us on Instagram or TikTok @lulus and use #lovelulus – and head to our Summer Fashion Shop for more cool styles!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.