Hawaiian Ice-Box Cake Recipe

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Hawaiian Ice-Box Cake
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  1. Preheat oven to 350 degrees. Mix water, egg whites and cake mix in a large bowl at low speed for 30 seconds. Increase speed to medium and beat for 2 minutes. Pour batter into a 13x9x2 inch baking dish that is coated with non-stick cooking spray. Bake for 35 minutes or until cake springs back when touched lightly in the center. Let cool in pan on a wire rack.
  2. Beat milk and pudding mix in a medium bowl at low speed for 2 minutes or until thickened. Cover and chill for 5 minutes. Stir in pineapple. Using handle of wooden spoon, pierce 48 holes in top of cake. Spread pudding mixture over cake and spread whipped topping over pudding mixture. Toast coconut in flat pan for 7 to 10 minutes, stirring frequently for even toasting. Sprinkle topping with toasted coconut. Refrigerate.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 221.28 Kcal (926 kJ)
Calories from fat 123.22 Kcal
% Daily Value*
Total Fat 13.69g 21%
Cholesterol 0.62mg 0%
Sodium 101.45mg 4%
Potassium 134.53mg 3%
Total Carbs 22.33g 7%
Sugars 18.89g 76%
Dietary Fiber 0.04g 0%
Protein 3.38g 7%
Vitamin C 0.5mg 1%
Iron 0.1mg 1%
Calcium 74.6mg 7%
Amount Per 100 g
Calories 232.07 Kcal (972 kJ)
Calories from fat 129.23 Kcal
% Daily Value*
Total Fat 14.36g 21%
Cholesterol 0.65mg 0%
Sodium 106.4mg 4%
Potassium 141.09mg 3%
Total Carbs 23.42g 7%
Sugars 19.81g 76%
Dietary Fiber 0.04g 0%
Protein 3.54g 7%
Vitamin C 0.6mg 1%
Iron 0.1mg 1%
Calcium 78.2mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.6
  • 6

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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