Tropical Icebox Cake

Name: Tropical Icebox Cake
Cook time: 25 min
Total time: 8 min
Ingredients: 3 1/2 cups heavy cream; 3/4 cup sweetened cream of coconut, well stirred; Zest of 2 limes (about 1 tablespoon); 50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces); 2 cups sweetened coconut flakes; 1 small mango, cut into small pieces; 1/4 cup roasted macadamia nuts, lightly crushed, for garnish

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Cook Time: 25 minutes

Total: 8 hours, 25 minutes

Servings: 9

Author : Food Network Kitchen

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Ingredients

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3 1/2 cups heavy cream3/4 cup sweetened cream of coconut, well stirredZest of 2 limes (about 1 tablespoon)50 vanilla wafer cookies, such as Nilla wafers (about 6 ounces)2 cups sweetened coconut flakes1 small mango, cut into small pieces1/4 cup roasted macadamia nuts, lightly crushed, for garnish

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Instructions

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Step 1

Combine the heavy cream and cream of coconut in a large bowl and beat with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes. Fold in the lime zest.

Step 2

Line the bottom of a 9-inch springform cake pan with a single layer of cookies, breaking up some of them to fill in any gaps. Spread half of the coconut-lime cream on top of the cookies, then sprinkle with half of the coconut flakes and half the mango. Repeat this layer 1 more time with the remaining cookies, cream, coconut flakes and mango. Cover tightly with plastic wrap and refrigerate for at least 8 hours and up to

Step 3

Once completely chilled, remove the plastic wrap and run a thin paring knife along the edge of the cake. Remove the outer ring of the pan. Sprinkle the cake with the macadamia nuts.