Tuesday, July 10, 2018

Piña Colada Icebox Cake

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

Do any of you all ever get writer’s block? I’m struggling to write this blog post at the moment, so I’m procrastinating by trying to figure out whether ice box is one word or two words. The internet seems to be split. I like it as one word, so that’s what I’m going with.

This is actually the first time I’m making an icebox cake. For some reason, they kind of confused me. Icebox cakes are made with layers of hard cookies, so I thought it would be awkward trying to stick a fork into a cake with hard layers. But as I was looking up no-bake desserts recently, I watched someone bite into an icebox cake, and it wasn’t hard at all. Apparently, the cookies soften as they soak in the cream layers. Some recipes call for you to soak the cookies in milk first, but that’s not necessary. They’ll soften without the milk.

Coconut is one of the most divisive ingredients I’ve ever encountered. People who don’t like coconut really hate it. So this cake can have a lot of variations depending on your coconut preference.

If you like coconut, amp up the coconut flavor by using coconut Oreos and adding coconut extract to the cream filling. If you want less coconut flavor, use regular Oreos (golden or chocolate) and no coconut extract.

But in all reality, would you be making this cake if you don’t like coconut?

Piña Colada Icebox Cake
  • 2 (8-ounce) blocks of Challenge cream cheese, softened
  • 1 cup coconut cream
  • (Optional: 2 teaspoons coconut extract)
  • 16-ounce container whipped topping
  • 1 (20-ounce) can crushed pineapple, drained
  • 1 cup shredded sweetened coconut
  • About 52 Oreos (golden or chocolate)
  • (Optional: toasted coconut, whipped cream, candied pineapple for topping)
  1. Prepare 8 x 8 pan with aluminum pan or spray sides of springform pan with nonstick spray
  2. Beat together cream cheese until smooth, about 3 minutes. Add coconut cream and optional coconut extract.
  3. Fold in whipped topping, pineapple, and shredded coconut.
  4. Spread small amount of cream mixture on bottom of pan. Layer Oreos on top. 
  5. Add a thick layer of cream mixture on top and add more Oreos on top. Repeat until you reach top of pan.
  6. Refrigerate for at least 4 hours or overnight.
  7. Serve with toasted coconut, cream cheese, and candied pineapple if desired.

No comments:

Post a Comment

Pin It button on image hover