Coconut chocolate icebox cake with toasted almonds recipe

Ingredients for Coconut-chocolate icebox cake with toasted almonds

• 1,200 ml full-fat coconut milk

• 2–5 ml almond extract

• 90 g icing sugar

• 360 ml double cream

• 90 g sweetened shredded coconut, toasted

• 255 g crisp chocolate wafer cookies

• 60 g sliced almonds, toasted

How to make Coconut-chocolate icebox cake with toasted almonds

1. Place the cans of coconut milk upside-down in the coldest spot of your refrigerator and leave them for 24 hours. This will allow the coconut cream to solidify and separate from the liquid.

2. Line a 23 cm x 12 cm x 7.5 cm loaf pan with cling film, ensuring it hangs slightly over the sides.

3. After 24 hours, flip the cans of coconut milk right-side up, open them, and, using a rubber spatula, carefully scrape the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment. Reserve the liquid for another use.

4. Add the almond extract and icing sugar to the bowl, then whisk on medium speed until the mixture is smooth and thick.

5. Incorporate the single cream and whisk on medium-high speed until it holds stiff peaks, about 2 minutes.

6. Gently fold the toasted coconut into the whipped cream using a rubber spatula.

7. Using a small offset spatula or the back of a spoon, spread a thin layer of the whipped cream on the bottom of the lined loaf pan.

8. Cover as much of the cream as possible with a layer of wafers, filling any gaps with broken wafers to create a solid base.

9. Continue layering whipped cream and wafers until you run out or reach the top of the pan, finishing with a layer of wafers.

10. Gently cover the surface with cling film and refrigerate for at least 6 to 8 hours, or preferably overnight. If you have any leftover whipped cream, store it in the refrigerator alongside the cake.

11. Remove the cake from the refrigerator before serving and peel off the cling film.

12. Place a serving plate over the pan and invert the cake onto the plate. Carefully remove the pan and cling film lining.

13. If desired, thinly spread any remaining whipped cream over the sides and top of the cake. Re-whip the cream if it appears too soft to spread.

14. Sprinkle the cake with toasted almonds, lightly pressing them into the surface.

15. Using a serrated knife, cut the cake into slices and serve. The cake can be kept, lightly wrapped in cling film, in the refrigerator for up to 3 days.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.