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. 1Whip two cups of the heavy cream, two-thirds cup of powdered sugar, and the kosher salt in a mixer on medium speed until soft peaks develop, which takes about two minutes.
2. 2Add the Key lime zest and juice to the bowl, beating on medium-high speed for one minute until medium-to-stiff peaks form.
3. 3Coat a 9-inch pie plate with cooking spray and arrange one-third of the vanilla wafers in a single layer on the bottom.
4. 4Crush a few extra cookies to fill any empty spaces in the bottom layer, then spread half of the lime whipped cream evenly over the wafers.
5. 5Add another layer using a third of the cookies, followed by the rest of the lime whipped cream, and finish with a final layer of cookies. Wrap the pie plate tightly in plastic wrap and refrigerate for eight hours.
6. 6Keep the cake chilled until you are ready to prepare the final topping and serve.
7. 7Combine the remaining one and a half cups of heavy cream, four tablespoons of powdered sugar, and the coconut extract in a large bowl, beating on medium speed for two minutes until medium peaks form.
8. 8Spread or pipe the coconut whipped cream over the chilled cake, then garnish with toasted shredded coconut and extra Key lime zest before slicing and serving.

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