Best Coconut Cream Pie Cake Recipes

Coconut Cream Cake aka Princess Pie image

Provided by Marcia Wickham @itsakeeper

Categories Cakes

Number Of Ingredients 10

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

Steps:

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

Coconut Cream Pie Cake image

Provided by Stephanie Morris

Categories Pies

Time 45m

Number Of Ingredients 5

1 box yellow cake mix
1 can(s) coconut milk or cream
1 can(s) sweetened condensed milk
8 oz cool whip
1 small package sweetened flaked coconut

Steps:

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!