coconut cream pie cake

Name: Coconut Cream Pie Cake
Prep time: 3 h 15 min
Cook time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 box(es) Duncan Hines yellow cake mix; 1 cup(s) water; 3 large eggs; 1/2 cup(s) vegetable oil; 15 ounce(s) coconut milk or cream; 14 ounce(s) sweetened condensed milk; 8 ounce(s) Cool Whip; 7 ounce(s) sweetened flaked coconut

(4 RATINGS)

3.54K Pinches 11 Photos

Stephanie Morris

Valley Springs, CA

Updated on Mar 1, 2024

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!

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Coconut Cream Pie Cake ready to be sliced.

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

prep time 3 Hr 15 Min

cook time 30 Min

method Bake

yield 8-10 serving(s)

Ingredients

1 box Duncan Hines yellow cake mix
1 cup water
3 large eggs
1/2 cup vegetable oil
15 ounces coconut milk or cream
14 ounces sweetened condensed milk
8 ounces Cool Whip
7 ounces sweetened flaked coconut

How To Make coconut cream pie cake

Step 1

Make the yellow cake according to package directions.

Step 2

Bake in a 9 X 13 baking dish for 23-28 minutes.
Step 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.
Step 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.)
Step 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.
Step 6

Let the cake cool in the pan or dish then put it in the refrigerator.
Step 7

When the cake is cold, spread the Cool Whip over the cake.
Step 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! 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!

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