coconut cream cake aka princess pie
Updated on Nov 6, 2013
I found this recipe on facebook and have made it a couple of times. Yummy!! Just gets better every day. Of course you need to keep it in the frig. My friends and family love it, even those who aren't very fond of coconut. Definitely "family tested"
No Image
prep time
1 Hr
cook time
10 Min
method
Bake
yield
8 - 12 depending on portion size
Ingredients
- 2 cups flour (crust)
- 1 cup melted butter (crust)
- 4 tablespoons sugar (crust)
- 1 cup pecans - finely chopped (crust)
- 2 8 oz packages cream cheese (layer 2)
- 2 cups powdered sugar (layer 2)
- 12 oz. packages whipped topping - divided (layer 2)
- 2 small packages instant coconut cream pudding mix (layer 3)
- 3 cups whole milk (layer 3)
- 1 - cup coconut - toasted (topping)
How To Make coconut cream cake aka princess pie
-
Step 1CRUST: Mix first 4 (crust) ingredients and pat into 9 x 13" baking pan. Bake at 350 'till just turning golden brown. Do not over bake. Set aside to cool.
-
Step 2Layer 2: Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
-
Step 3Layer 3: Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
-
Step 4Spread remaining whipped topping over pudding layer.
-
Step 5Topping: Spread coconut in shallow baking pan. Bake at 350 7 to 10 min. or until lightly browned, stirring frequently. Sprinkle toasted coconut over top and refrigerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes