Real Recipes From Real Home Cooks ®

coconut cream pie cake

★★★★★ 3
a recipe by
Stephanie Morris
Valley Springs, CA

I got this coconut cream pie recipe on Face Book some time ago. It took me awhile to try it and now we are hooked. I would suggest making and frosting this cake a day before as the cake texture is better the second day. So yummy!

★★★★★ 3
serves 8-10
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For coconut cream pie cake

  • 1 box
    yellow cake mix
  • 1 can
    coconut milk or cream
  • 1 can
    sweetened condensed milk
  • 8 oz
    cool whip
  • 1 sm
    package sweetened flaked coconut

How To Make coconut cream pie cake

  • 1
    Make the yellow cake according to package directions and bake in a 9 X 13 baking pan or dish.
  • 2
    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 personally pick it up at the Dollar Store as it is cheaper.
  • 3
    When the cake is done and while it's still hot take a skewer or a chopstick and poke holes evenly all the way thru 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)
  • 4
    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. Let the cake cool in the pan or dish then put in the refrigerator.
  • 5
    When the cake is cold, spread the cool whip over the cake 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 sooo very good and creamy. ENJOY!