No-Bake Key Lime Coconut Icebox Cake

Ingredients

• 3 ½ cups heavy whipping cream, divided
• ⅔ cup plus 4 Tbsp. powdered sugar, divided
• ¼ tsp. kosher salt
• 2 Tbsp. grated Key lime zest or regular lime zest (from 3 Key limes or 1 regular lime), plus more for garnish
• ¼ cup fresh Key lime juice or regular lime juice (from 5 Key limes or 2 regular limes)
• 50 vanilla wafers or other thin, crispy vanilla cookies (about 8 oz. total, from 1 [11-oz.] pkg.)
• 1 ½ tsp. coconut extract
• 2 Tbsp. toasted shredded coconut, for garnish

Instructions

1. 1Beat two cups of the heavy cream, two-thirds cup of the powdered sugar, and the kosher salt in a large bowl with an electric mixer on medium speed until soft peaks form, about 2 minutes.
2. 2Add the Key lime zest and juice to the bowl. Beat on medium-high speed until medium-to-stiff peaks form, about 1 minute.
3. 3Coat a 9-inch pie plate with cooking spray. Arrange about one-third of the vanilla wafers in a single layer on the bottom. Break up a few extra cookies to fill in any gaps, creating a solid base.
4. 4Spread half of the Key lime whipped cream evenly over the cookies. Add another layer using a third of the cookies, followed by the remaining lime whipped cream. Top with a final layer of the remaining cookies.
5. 5Wrap the pie plate tightly in plastic wrap and refrigerate for at least 8 hours. The cookies need this resting time to absorb the moisture from the cream and soften into a cake-like texture.
6. 6When you're ready to serve, combine the remaining one and a half cups of heavy cream, four tablespoons of powdered sugar, and the coconut extract in a large bowl. Beat on medium speed until medium peaks form, about 2 minutes.
7. 7Spread or pipe the coconut whipped cream over the chilled cake. Garnish with toasted shredded coconut and extra Key lime zest before slicing.

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