Coconut Ginger Icebox Cake I celebrated my 40th Birthday at Bethlehem Farm. Here’s the cake I made for myself. I loved it and so did all the new friends I made that service week. I was originally printed in the Food Network Magazine. Ingredients: 1 1/2 cups cold heavy cream 1/2 cup cream of coconut 30 gingersnap cookies (about half of a 16-ounce package) 1/2 cup unsweetened coconut flakes Juice of 1/2 lime 1 tablespoon sugar Kosher salt 1 Beat the heavy cream in a large bowl with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Fold in the cream of coconut until just incorporated. 2 Spread about 1 heaping teaspoon of the coconut whipped cream onto each gingersnap. Press the cookies together on their sides to form a 12-inch-long log on a serving platter. Cover the log with the remaining coconut whipped cream. Cover with plastic wrap and refrigerate at least 6 hou...