Coconut Cream Cake aka Princess Pie

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By 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"

serves 8 - 12 depending on portion size
prep time 1 Hr
cook time 10 Min
method Bake

Ingredients

  • 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)
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How To Make

  • 1
    CRUST: 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.
  • 2
    Layer 2: Beat together Cream cheese & powdered sugar then fold in 2 cups whipped topping. Spread on cooled crust
  • 3
    Layer 3: Mix together milk and pudding mix. Whisk 'till thickened. Spread over cream cheese layer.
  • 4
    Spread remaining whipped topping over pudding layer.
  • 5
    Topping: 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.

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