Coconut Ginger Icebox Cake

 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 hours or overnight. 

3 Preheat the oven to 350 degrees F. Spread the coconut flakes in a single layer on a 

baking sheet and bake until just golden, about 5 minutes. Let cool completely. Sprinkle over the cake.