
Coconut-Chocolate Icebox Cake with Toasted Almonds
A delicious thai dish. Completely plant-based. Gluten-free friendly.
Total Time
50 min
Serves
2
Rating
0.0 (0)
Ingredients
- 3 (13 1/2-fl-oz [400-ml]) cans full-fat coconut milk
- 1/2 to 1 tsp almond extract
- 3/4 cup [90 g] confectioners' sugar
- 1 1/2 cups [360 ml] heavy cream
- 1 1/2 cups [90 g] sweetened shredded coconut
- toasted
- 9 oz [255 g] crisp chocolate wafer cookies
- 1/2 cup [60 g] sliced almonds
- toasted
Instructions
- 1
Place the cans of coconut milk in the coldest spot in your refrigerator upside-down and leave them there for 24 hours.
- 2
This will allow the coconut cream in the milk to solidify and separate from the liquid.
- 3
Line a 9-by-5-by-3-in [23-by-12-by-7.5-cm] loaf pan with plastic wrap that hangs slightly over the sides of the pan.
- 4
Flip the cans of coconut milk right-side up, open the cans, and, using a rubber spatula, carefully scrape the solid coconut cream into the bowl of a stand mixer fitted with the whisk attachment.
- 5
Save the liquid for another purpose.
- 6
Add the almond extract and confectioners' sugar, and whisk on medium speed until smooth and thick.
- 7
Add the heavy cream and whisk on medium-high speed until the cream holds stiff peaks, about 2 minutes.
- 8
Add the toasted coconut and fold it into the cream with a rubber spatula.
- 9
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 pan.
- 10
Cover as much of the cream as possible with a layer of wafers, filling any gaps with broken wafers, to create a solid layer of wafers.
- 11
Continue layering whipped cream and wafers until you run out or reach the top of the pan, ending with a layer of wafers.
- 12
Gently cover the surface with plastic wrap and refrigerate for at least 6 to 8 hours, or preferably overnight.
- 13
If you have whipped cream left over, store this in the refrigerator along with the cake.
- 14
Remove the cake from the refrigerator prior to serving and peel off the plastic wrap.
- 15
Place a serving plate over the pan and invert the cake onto the plate.