German Chocolate Icebox Cake – layers of homemade frosting, rich chocolate mousse, & chocolate graham crackers topped with whipped cream, pecans, & coconut.
In case you are a new follower to A Dash of Sanity, then you don’t know yet how much my family and I are obsessed with German Chocolate anything.
There’s no beating the classic German Chocolate Frosting, which is a rich, thick and creamy caramel sauce with coconut and pecans mixed in. Honestly, we could just whip up a batch of just the frosting and eat it straight with graham crackers (or a spoon if you’re my hubby), which is exactly what inspired this recipe.
I love coming up with new icebox cake recipes. The main reason is that typically, no baking is required, and no-bake recipes are my go-to’s during the spring and summer months.
German Chocolate recipes always work for parties, potlucks, and small get-togethers. I love having themes and pairings when we do engagements like this. Finding recipes that match really doesn’t take any extra time and everyone always oohs and aahs over the thoughtfulness of it.
Friends and family will love this, and both recipes are simple enough that it won’t take much more effort.
So, if you’re looking to spruce up a small get-together or want to wow an entire group, try this pairing of German Chocolate Icebox Cake from A Dash of Sanity and the German Chocolate Cocktail from Sugar & Soul and watch smiles last even after the sun sets. Enjoy friends. XOXO San
How do you make German Chocolate Icebox Cake?
German Chocolate Cake Frosting
In a large saucepan, combine evaporated milk and cornstarch, and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stir constantly until thick – about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut. This frosting will thicken up as it cools. Let cool 1 hour before spreading on cake.
Chocolate Mousse
In a medium mixing bowl, add cream cheese, sugar, and milk, and beat together until smooth. Mix in cocoa and again beat until well combined and smooth. Gently fold in 8-ounce container of whipped topping.
Homemade Whipped Topping
- Add whipping cream and sugar to a large mixing bowl. Beat on medium-high until stiff peaks form. Spread over graham crackers.
- Top the cake with toasted coconut and chopped pecans.
- Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set.
Assembly
- Line a 13×9 inch baking dish with a single layer of chocolate graham crackers. If you need to fill in a few spots, break into small pieces to cover the bottom.
- Divide the German Chocolate Cake frosting in half (I just eyeball it). Spread half of the frosting over the bottom layer of graham crackers.
- Add half of the chocolate mousse to the top of the German Chocolate Cake Frosting and then add another layer of chocolate graham crackers.
- Repeat the steps again layering German Chocolate Frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.
- Top the cake with toasted coconut and chopped pecans.
- Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set.
- Cut icebox cake and serve with a caramel drizzle on top. Devour & enjoy!
Other German Chocolate Cake inspired recipes
I love this classic German Chocolate Cake recipe. I also have a No-Bake German Chocolate Cheesecake that is to die for. Honestly, you will love either of these recipes! You can even bake up a batch of these German Chocolate Cake Donut Holes for breakfast, or these German Chocolate Cake Cookies for dessert.
Don’t forget to pin this German Chocolate Icebox Cake to your favorite Pinterest board for later.
German Chocolate Icebox Cake
Ingredients
German Chocolate Cake Frosting
- 1 cup evaporated milk
- 1 tablespoon cornstarch
- 1 cup Tate+Lyle® Organic Raw Cane Sugar
- 3 egg yolks beaten with 1 teaspoon water
- 1/2 cup butter or margarine
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup flaked coconut
Icebox Cake
- 24 chocolate graham crackers
- 8 ounce cream cheese
- 1/2 cup Tate+Lyle® Organic Raw Cane Sugar
- 3 tablespoons milk
- 1/2 cup cocoa powder
- 8 ounce container whipped topping
Topping
- 2 cups heavy whipping cream
- 1/4 cup Tate+Lyle® Organic Raw Cane Sugar
- 1 cup toasted coconut for topping
- 1 cup chopped pecans for topping
- 1 cup jarred caramel sauce
Instructions
German Chocolate Cake Frosting
- NOTE: If you do not wish to make the frosting, you can use 2 containers of store-bought coconut pecan frosting as a substitute. I prefer the taste of homemade frosting.
- In a large saucepan, combine evaporated milk and cornstarch, and mix; add in sugar, egg yolks, margarine and vanilla. Cook over low-medium heat until it reaches a slow boil. Stir constantly until thick – about 12 minutes from when it starts to slowly boil. Remove from heat and stir in pecans and coconut. This frosting will thicken up as it cools. Let cool 1 hour before spreading on cake.
Chocolate Mousse
- In a medium mixing bowl, add cream cheese, sugar, and milk, and beat together until smooth. Mix in cocoa and again beat until well combined and smooth. Gently fold in 8-ounce container of whipped topping.
Assembly
- Line a 13×9 inch baking dish with a single layer of chocolate graham crackers. If you need to fill in a few spots, break into small pieces to cover the bottom.
- Divide the German Chocolate Cake frosting in half (I just eyeball it). Spread half of the frosting over the bottom layer of graham crackers.
- Add half of the chocolate mousse to the top of the German Chocolate Cake Frosting and then add another layer of chocolate graham crackers.
- Repeat the steps again layering German Chocolate Frosting and the last half of the mousse. Top with a final layer of chocolate graham crackers.
Homemade Whipped Topping
- Add whipping cream and sugar to a large mixing bowl. Beat on medium-high until stiff peaks form. Spread over graham crackers.
- Top the cake with toasted coconut and chopped pecans.
- Cover with plastic wrap or foil & place in fridge for 2-3 hours to chill and allow mousse to set.
- Cut icebox cake and serve with a caramel drizzle on top. Devour & enjoy!
Notes
Nutrition
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Pinning.
Made this last night for a gal pal lunch today. Used store bought frosting. It was really good, everyone loved it and I shared the recipe with a few. I plan to make it again for Father’s day and I might try to make the frosting too.
So glad to hear everyone loved it! The homemade frosting is definitely worth it, I hope you do give it a try!
This looks absolutely delicious! I love the idea of combining icebox cake sensibilities with the flavors of German chocolate cake. Genius!
This cake looks absolutely amazing! I must try this immediately!
Looks amazingly delicious! That is definitely a must make!