Name: No-Bake Tropical Icebox Cake
Prep time: 20 min
Total time: 4 h 20 min
Cuisine: American
Ingredients: 14–16 whole graham crackers; 3 cups heavy whipping cream or 8 oz whipped topping (such as Cool Whip); 1/2 cup powdered sugar (if whipping cream); 2 tsp vanilla extract; 1 can (20 oz) crushed pineapple, drained; 2 cups fresh mango, peeled and diced; 1 cup shredded sweetened coconut; Optional: toasted coconut or chopped macadamia nuts for garnish

Why You’ll Love This Recipe

This cake is light, creamy, and bursting with tropical flavor. It’s incredibly easy to make with minimal ingredients and no baking required. Each chilled bite melts in your mouth with layers of sweet fruit and fluffy whipped cream. Plus, it can be made ahead of time, making it perfect for stress-free entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Graham crackers
Heavy whipping cream or whipped topping (such as Cool Whip)
Powdered sugar (if using heavy cream)
Vanilla extract
Canned crushed pineapple (drained)
Fresh mango (peeled and diced)
Shredded sweetened coconut
Optional: toasted coconut or chopped macadamia nuts for garnish

Directions

If using heavy cream, whip it with powdered sugar and vanilla extract until stiff peaks form. Set aside.
In a 9×13-inch baking dish, spread a thin layer of whipped cream on the bottom.
Add a single layer of graham crackers, breaking them as needed to fit.
Spread a layer of whipped cream over the crackers, then top with a mixture of crushed pineapple, diced mango, and shredded coconut.
Repeat the layering process: graham crackers, whipped cream, fruit mixture—until all ingredients are used, finishing with whipped cream and fruit on top.
Cover the dish and refrigerate for at least 4–6 hours or overnight to allow the layers to soften and flavors to meld.
Before serving, garnish with toasted coconut or macadamia nuts if desired.

Servings and timing

This recipe makes approximately 12 servings.
Preparation time: 20 minutes
Chilling time: 4–6 hours (or overnight)
Total time: about 4 hours 20 minutes

Variations

Add sliced kiwi, papaya, or banana for even more tropical flair.
Use vanilla wafers or shortbread cookies instead of graham crackers.
Mix cream cheese into the whipped cream for a cheesecake-like filling.
Drizzle with passionfruit syrup or honey for added sweetness.
Make individual servings in small mason jars or dessert cups.

Storage/Reheating

Store the cake covered in the refrigerator for up to 3 days.
Freezing is not recommended as the whipped cream and fresh fruit may lose their texture.
This dessert is served cold and does not require reheating.

FAQs

What fruits work best for this recipe?

Pineapple, mango, and coconut are ideal, but you can also add kiwi, banana, or papaya for more variety.

Can I use canned fruit?

Yes, canned crushed pineapple works well. Just be sure to drain it thoroughly to avoid soggy layers.

Can I use store-bought whipped topping?

Absolutely. Cool Whip or any other whipped topping works great and saves time.

Can I make this ahead of time?

Yes, and it’s actually best when made ahead so the layers can soften and set.

Do I need to sweeten the whipped cream?

If you’re using homemade whipped cream, a little powdered sugar helps stabilize it and adds sweetness.

How do I toast coconut for garnish?

Spread shredded coconut on a baking sheet and bake at 350°F for 5–7 minutes, stirring once, until golden brown.

Can I make this gluten-free?

Yes, just use gluten-free graham crackers or cookies.

Will the graham crackers get soggy?

They soften into a cake-like texture, which is the goal in an icebox cake.

Can I make this into a round or layered cake?

Yes, use a springform pan and follow the same layering process for a round presentation.

Can I add a tropical liqueur?

A splash of coconut rum or pineapple liqueur in the whipped cream adds an adult twist—just use sparingly.

Conclusion

No-Bake Tropical Icebox Cake is a cool, creamy escape to the islands in dessert form. With layers of fluffy whipped cream, crisp graham crackers, and juicy tropical fruit, it’s a breeze to make and a delight to eat. Whether you’re celebrating summer or just dreaming of the beach, this cake brings sunshine to your table with every bite.