Coconut Cream Cake aka Princess Pie

Coconut Cream Cake Aka Princess Pie Recipe

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Marcia Wickham


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"

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8 - 12 depending on portion size
1 Hr
10 Min


2 c
flour (crust)
1 c
melted butter (crust)
4 Tbsp
sugar (crust)
1 c
pecans - finely chopped (crust)
2 8 oz pkg
cream cheese (layer 2)
2 c
powdered sugar (layer 2)
12 oz. pkg
whipped topping - divided (layer 2)
2 small pkg
instant coconut cream pudding mix (layer 3)
3 c
whole milk (layer 3)
1 - c
coconut - toasted (topping)


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.
2Layer 2:
Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
3Layer 3:
Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
4Spread remaining whipped topping over pudding layer.
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.

About Coconut Cream Cake aka Princess Pie

Course/Dish: Cakes
Main Ingredient: Dairy
Regional Style: American
Hashtag: #Light yummy