A Party In my pantry

I am obsessed with Ina’s Mocha Chocolate Icebox Cake. It’s beyond delicious and it’s great for parties because you make it the day before and pull out of the refrigerator just before serving. Add in the fact that I’m not a baker, this makes an icebox cake my dream dessert. It also helps that all my guests are also equally enamored with the dessert. To keep my guests and tastebuds guessing though, I decided to create a similar cake with different flavoring. Our other household favorite? Coconut! Following the same concept as the Mocha Chocolate Icebox cake, this recipe too is easy to make in advance and packed with delicious flavor. What makes this cake different though is it can be customized with so many flavors. You can keep it a classic coconut cake, which is what the recipe is below. Coconut is such a friendly flavor though with so many fruits and sweets. Along with the shaved coconut topping, you could add almond slices, strawberries, pineapple, caramel, chocolate, honey, or banana. You could even put a layer inside the cake. Instead of using the Tate’s Coconut Cookies, substitute with Tate’s Chocolate Chip cookies for a Chocolate Coconut Cake. The flavor combos are endless!

Ingredients

• 2 cups Heavy Whipping Cream, cold
• 12 ounces Mascarpone Cheese
• 1/4 cup Cream of Coconut, canned
• 2 tbsp granulated Sugar
• 2 tsp Coconut Rum
• 1 tsp Pure Vanilla Extract
• 3 (8-ounce) Packages Tate’s Coconut Cookies
• Shredded Coconut, for garnish

To make the coconut whipped cream, combine the whipping cream, mascarpone cheese, cream of coconut, sugar, coconut rum, and the vanilla extract in a stand mixer fitted with the whisk attachment. Whisk on low speed to start, turning up slowly, until soft peaks form.

In a springform pan, begin assembling the cake by making a flat layer of the cookies in the pan, covering as much of the pan as possible. Spread a layer of the coconut cream on top of the cookies. Top with another flat layer of cookies. Repeat the layers, ideally at least four layers, finishing with a cream layer on top. Smooth the top and cover. Refrigerate overnight! This is the key to making it a cake and cannot be skipped. When ready to serve the next day, top with the shaved coconut. Remove the sides of the springform pan and serve chilled.