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coconut cream pie cake

(4 ratings)
Rattailusa-67 avatar
Blue Ribbon Recipe by
Stephanie Morris
@Rattailusa-67
Valley Springs, CA

I got this coconut cream pie recipe some time ago. It took me a while to try it, and we were hooked. I suggest making and frosting this cake a day before as the texture is better the second day. So yummy!

Blue Ribbon Recipe

Tender and moist layers of cake are infused with the essence of coconut and create a luscious foundation for this coconut cream pie cake. The topping is a cloud of whipped cream. Light and airy, it balances the sweetness of the cake.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 8 -10
prep time 3 Hr 15 Min
cook time 30 Min
method Bake

Ingredients For coconut cream pie cake

  • 1 box
    Duncan Hines yellow cake mix
  • 1 c
    water
  • 3 lg
    eggs
  • 1/2 c
    vegetable oil
  • 15 oz
    coconut milk or cream
  • 14 oz
    sweetened condensed milk
  • 8 oz
    Cool Whip
  • 7 oz
    sweetened flaked coconut

How To Make coconut cream pie cake

  • Preparing cake mix according to package directions.
    1
    Make the yellow cake according to package directions.
  • Cake batter poured into a pan to bake.
    2
    Bake in a 9 X 13 baking dish for 23-28 minutes.
  • Combine coconut cream and condensed milk.
    3
    While baking the cake, mix one can of coconut cream (or milk) with a can of sweetened condensed milk. You can use any brand, I pick it up at the Dollar Store as it is cheaper.
  • Holes poked into the baked cake.
    4
    When the cake is done and while it's still hot, take a skewer or a chopstick and poke holes evenly all the way through the cake. Be sure to poke holes along the sides of the cake if possible. (Leave the cake in the pan or dish by the way.)
  • Pour coconut mixture over the cake.
    5
    Pour the coconut milk/condensed milk over the cake evenly till it's all used. It will pool along the cake but that's ok.
  • Cake ready to refrigerate.
    6
    Let the cake cool in the pan or dish then put it in the refrigerator.
  • Cool Whip spread on the cake.
    7
    When the cake is cold, spread the Cool Whip over the cake.
  • Coconut sprinkled over the Cool Whip.
    8
    Then sprinkle the flaked coconut over the top. If you can, make this one or two days ahead of time the consistency is like a coconut cream pie. The taste is very good and the texture is creamy.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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