Coconut-caramel Icebox Cake Stacks

Serving 6 people

765 min


  • chocolate wafer cookies 30 chocolate wafer cookies
  • confectioners' sugar 1/3 cup confectioners' sugar
  • cream cheese 8 ounces cream cheese
  • dulce de leche 1/3 cup jarred dulce de leche
  • heavy cream 1 cup heavy cream
  • salt Pinch fine salt
  • semisweet chocolate 4 ounces semisweet chocolate, chopped into small pieces
  • sweetened shredded coconut 1/2 cup shredded sweetened coconut
  • vegetable shortening 1/4 cup virgin or extra-virgin unrefined coconut oil or vegetable shortening
Add to Shoping List
Order Ingredients Now

How to make it

  1. Preheat the oven to 350 degrees F.
  2. Spread the coconut out on a baking sheet and bake until golden and toasted, tossing halfway, 8 to 10 minutes.
  3. Let cool completely.
  4. Put the cream cheese, confectioners' sugar and dulce de leche in a large bowl and beat with an electric mixer on medium-high speed until smooth.
  5. Add the heavy cream and continue to beat until stiff peaks form, about 2 minutes. Fold in half of the toasted coconut.
  6. Lay out 6 cookies on a large flat plate or baking sheet, evenly spaced apart. Put 1 heaping tablespoon of the caramel-coconut cream onto each cookie. Repeat to make 3 more layers of cookies and cream, lightly pressing down between each layer so that the cream just comes to the edge of the cookies. Top each cake with 1 last cookie. Cover the plate loosely with plastic wrap and refrigerate for 12 hours or overnight.
  7. When ready to serve, carefully transfer the cakes to a rack set over a rimmed baking sheet.
  8. Combine the chocolate, coconut oil and salt in a small saucepan.
  9. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes.
  10. Transfer to a small bowl and allow to cool just slightly. It is ready to use when the chocolate is no longer warm to the touch but still liquid.
  11. Pour about 2 tablespoons of the chocolate mixture on top of each icebox cake and let it drip down the sides (reuse any of the excess chocolate coating that drips onto the baking sheet if you need to). Sprinkle the tops of the cakes with the remaining toasted coconut. Freeze the icebox cakes to set the chocolate, about 10 minutes.
  12. Transfer each cake to a plate and serve.