COCONUT-CARAMEL ICEBOX CAKE STACKS

Coconut-Caramel Icebox Cake Stacks image

Chocolate, caramel and toasted coconut-one of our favorite trios! Remind you of a popular Girl Scout cookie? Well, here it is in icebox-cake form, and it's super simple to put together. Can we share a cook's secret? One of the best parts of this recipe is the leftover chocolate-coconut coating on the baking sheet. Let it harden, break into shards and let a piece melt in your mouth!

Provided by Food Network Kitchen

Categories dessert

Time 12h45m

Yield 6 cakes

Number Of Ingredients 9

Ingredients

1/2 cup shredded sweetened coconut
8 ounces cream cheese
1/3 cup confectioners' sugar
1/3 cup jarred dulce de leche
1 cup heavy cream
30 chocolate wafer cookies
4 ounces semisweet chocolate, chopped into small pieces
1/4 cup virgin or extra-virgin unrefined coconut oil or vegetable shortening
Pinch fine salt

Steps:

Preheat the oven to 350 degrees F. Spread the coconut out on a baking sheet and bake until golden and toasted, tossing halfway, 8 to 10 minutes. Let cool completely.
Put the cream cheese, confectioners' sugar and dulce de leche in a large bowl and beat with an electric mixer on medium-high speed until smooth. Add the heavy cream and continue to beat until stiff peaks form, about 2 minutes. Fold in half of the toasted coconut.
Lay out 6 cookies on a large flat plate or baking sheet, evenly spaced apart. Put 1 heaping tablespoon of the caramel-coconut cream onto each cookie. Repeat to make 3 more layers of cookies and cream, lightly pressing down between each layer so that the cream just comes to the edge of the cookies. Top each cake with 1 last cookie. Cover the plate loosely with plastic wrap and refrigerate for 12 hours or overnight.
When ready to serve, carefully transfer the cakes to a rack set over a rimmed baking sheet. Combine the chocolate, coconut oil and salt in a small saucepan. Place over medium-low heat and cook, stirring constantly with a rubber spatula, until melted, about 4 minutes. Transfer to a small bowl and allow to cool just slightly. It is ready to use when the chocolate is no longer warm to the touch but still liquid.
Pour about 2 tablespoons of the chocolate mixture on top of each icebox cake and let it drip down the sides (reuse any of the excess chocolate coating that drips onto the baking sheet if you need to). Sprinkle the tops of the cakes with the remaining toasted coconut. Freeze the icebox cakes to set the chocolate, about 10 minutes. Transfer each cake to a plate and serve.