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Coconut Lime Icebox Cake with Mango Ribbons

Coconut lime icebox cake made with fluffy coconut cream and graham cracker layers that soften into a sliceable no-bake cake after chilling overnight. Bright mango ribbons are shaved into clean, cascading folds and finished with toasted coconut and fresh mint for a vivid cross-section.
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Prep Time 25 minutes
chilling 6 hours
Total Time 6 hours 25 minutes
Course Dessert
Cuisine American
Servings 10 servings
Calories 310 kcal

Equipment

  • 1 stand mixer
  • 1 9x13 pan

Ingredients
  

coconut cream

  • 27 oz full-fat coconut cream Refrigerate overnight; do not shake cans—scoop solid cream from the top.

powdered sugar

  • 3 tbsp powdered sugar

lime zest

  • 2 tsp lime zest Use zest only (bright green-gold color).

lime juice

  • 3 tbsp lime juice

vanilla

  • 1 tsp vanilla extract

graham crackers

  • 40 graham crackers About 2 sleeves.

mangoes

  • 2 mangoes Use large, ripe mangoes for ribbon shaving.

toasted shredded coconut

  • 2 tbsp toasted shredded coconut

fresh mint leaves

  • 1 tbsp fresh mint leaves For finishing.

Instructions
 

Make the coconut lime cream

  • Open the refrigerated full-fat coconut cream cans without shaking, then scoop only the solid cream from the top into a chilled bowl (discard the liquid or save for smoothies). Beat with an electric stand mixer on medium-high for 2 minutes until light and fluffy; no temperature is needed.
  • Add the powdered sugar, lime zest, lime juice, and vanilla extract, then beat for 30 seconds until incorporated and smooth.

Prepare the mango ribbons

  • Use a vegetable peeler to shave the mangoes into long thin ribbons, working around the pit. Set the ribbons aside on paper towels to release water while you assemble the cake.

Assemble the icebox cake

  • Spread a thin layer of coconut cream on the bottom of a 9x13 pan. Lay the graham crackers in a single layer, breaking them as needed to fill gaps.
  • Spread one-third of the remaining coconut cream evenly over the crackers, reaching the edges so the layer is uniform.
  • Repeat with two more layers of graham crackers and coconut cream, finishing with a cream layer on top. Smooth the surface with an offset spatula.
  • Refrigerate uncovered for at least 6 hours or overnight so the graham crackers absorb moisture and soften into a cake-like texture. Keep chilled; a cake pulled at about 4 hours will still have crunch.

Serve with mango ribbons

  • Just before serving, arrange the mango ribbons in loose folds across the top, scatter the toasted shredded coconut, and finish with fresh mint leaves. Slice with a sharp knife dipped in hot water and wiped clean between cuts.

Notes

Pro tip: scoop only the solid cream from the top of the refrigerated coconut cream cans, then whip until fluffy so the layers slice cleanly. Refrigerate covered up to 3 days; the crackers will continue to soften slightly. Freeze: no, texture of mango ribbons and cream can break down. For a lighter option, use light coconut cream if available (note it may be less stable and slightly softer).