Icebox Cake is pure magic. See, it starts off with the most unlikely of ingredients — graham crackers — and when you place them into the dish, you wonder, how could this ever become cake? But here’s the secret — when you layer those crackers with a whole lot of other creamy goodness and let them sit in the fridge overnight, they become SO cakelike. Tender and soft with just enough bite, they give you a layered concoction that’s cool and creamy as all get out and you don’t have to bake anything to get it.

Oh, and I should mention, here that concoction is a creamy pineapple-coconut piña colada party. I, for one, can’t think of a better combination.

So here’s the deal:

You’re making a kind of heightened-pudding concoction for the creaminess that’s a combo of cream cheese, instant pudding, coconut milk, powdered sugar, cool whip, and a little rum and coconut extract. It’s creamy and smooth but has some structure too, and the extracts make it feel like a vacation in a spoonful. You’ll take that mixture and layer it with graham crackers and crushed pineapple until your serving dish can take no more.

Oh, there’s shredded coconut too. And while it’s not totally necessary, I like to toast at least half of it, so the coconut that goes on top has a little bit of a toasty crunch. It’s a nice added bonus, but you’ll want to add that after you chill the cake.

Chilling takes four hours at least, but ideally, I like to leave this overnight. That gives the graham crackers ample time to absorb all the moisture they need to to complete their transformation into cake. It’s a tasty magic trick, I tell ya!