- 8
- 30 mins
- 720 mins
Ingredients
- 1 cup shredded coconut
- 2 14 ounce cans unsweetened coconut milk,* unshaken and chilled overnight
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla
- 1 6 3/4 ounce pkg. (24 to 28) crisp caramel or square shortbread cookies
- 1 tablespoon hot fudge-flavor ice cream topping, warmed
- 1 tablespoon caramel-flavor ice cream topping
- Toasted unsweetened shaved or shredded coconut
Preparation
Step 1
1.Preheat oven to 350 degrees F. Spread the 1 cup coconut in a 15x10-inch baking pan. Bake 5 minutes or until toasted, shaking pan once or twice; cool.
2.Scrape hardened coconut cream from top of coconut milk into a large bowl (reserve coconut liquid for another use). Beat coconut cream with a mixer until smooth. Add heavy cream, powdered sugar, and vanilla. Beat on medium to high until stiff peaks form (tips stand).
3.To assemble, line an 8x4-inch loaf pan with plastic wrap, extending wrap over edges. Spread 1/4 cup of the whipped cream into prepared loaf pan. Top with a single layer of cookies, 3/4 cup whipped cream, and 1/4 cup coconut. Repeat layering cookies, whipped cream, and coconut three more times. Cover; chill 8 to 24 hours. Cover and chill remaining whipped cream.
4.To serve, unmold cake onto a platter. Generously frost top with remaining whipped cream. Drizzle servings with fudge and caramel toppings and sprinkle with shaved coconut.
*Use a brand of coconut milk, such as Thai Kitchen or Geisha, that contains guar gum so the coconut cream will beat to a smooth and creamy consistency.