Refrigerator Cake
📜 Collection: John B. Collection | ✍️ Attribution: Katherine Dick | 📂 Category: Desserts A delightful no-bake refrigerator cake layered with coconut, chocolate, and vanilla wafer crumbs. Created by Katherine Dick, it requires chilling for 24 hours to set into a sliceable treat.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | None | 24 hours | 8 servings |
🔪 Key Equipment
- Mixing bowls
- Electric mixer
- Loaf pan
- Waxed paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 c | Butter | No substitute |
| 1 c | Powdered sugar | None |
| 4 | Egg yolks | Well beaten |
| 1 t | Vanilla | None |
| 4 | Egg whites | Stiffly beaten |
| 1/4 c | Sugar | None |
| 1/2 c | Coconut | None |
| 1/4 c | Nut meats | Chopped |
| 4 T | Cocoa | None |
| 28 | Vanilla wafers | Rolled to fine crumbs |
Instructions
Step 1: Preparing the Base and Filling
- Cream 1/3 c butter and blend in 1 c powdered sugar.
- Stir in the well beaten 4 egg yolks and 1 t vanilla.
- In a separate bowl, beat 4 egg whites until stiff, then gradually beat in 1/4 c sugar.
- Fold the beaten whites into the butter mixture, then divide it into two equal portions.
Step 2: Flavoring the Batches
- Add 1/2 c coconut and 1/4 c nut meats to one half of the mixture.
- Add 4 T cocoa to the other half of the mixture.
Step 3: Layering and Chilling
- Roll 28 vanilla wafers to fine crumbs.
- Line a loaf pan with waxed paper and cover the bottom with 1/3 of the wafer crumbs.
- Pour in the coconut mixture, then cover with another 1/3 of the crumbs.
- Pour in the cocoa mixture, and cover the top with the remaining crumbs.
- Chill in refrigerator 24 hours until set.
- Serve with whipped cream, cut in slices, or use ice cream.
💡 Make-Ahead & Storage: This cake must be made ahead and chilled in the refrigerator for 24 hours before slicing and serving.
Original Recipe Scan
