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This is a twist on the classic “zebra cake.” In true KG form, I wanted to make this cake as “healthy,” as possible, substituting the whip cream for coco whip. The photo does even do the taste of this cake justice. I made mine in the Le Creuset’s Pate Terrine, which is 1.8 metres, so below will fit that. 

Coconut Cream Icebox Jail Cake

Course Dessert
Prep Time 15 minutes


  • 3 cans Coco Whip
  • 1 pack of Mr. Christie’s chocolate wafers


  • Layer the bottom of the dish with coco whip.
  • Layer chocolate wafers on top of the coco whip.
  • Repeat until the top of the dish is filled.
  • Sprinkle broken up chocolate wafers on top for garnish.


This dish is easy to make and can be as many layers as you feel fit into your dish. The goal of the dish is that once cut, you will have pretty coco whip all around. This dish is always a crowd pleaser. 
Emma started her journey after graduating from Fashion Marketing and then Public Relations. After working for a few fashion companies, Emma met Katherine in 2018 after collaborating with her. Emma is now the COO and manages the day-to-day operations and marketing communications of KGMTL and Girls Living Well. Emma is a handbag feen and avid reader.

Comments (2)

  1. Hi! Looks awesome. 🙂
    What is coco whip; a brand? Every time I’ve tried to make coconut whip from the can it never turns out, it’s always flat instead of fluffy.

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