COCONUT CREAM CAKE

0
February 9, 2015 at 8:38 am  •  Posted in Recipe of the Day by  •  0 Comments

For the Crust:

1 cup flour

1/2 cup butter, melted

2 Tbs sugar

1/2 cup chopped pecans – optional

 

Mix and pat in an 8×8 inch pan, bake at 350 degrees for 15-20 minutes, until just beginning to turn golden. Do not over bake.

 

Layer two:

8 ounces cream cheese, room temperature

1 cup powdered sugar

1 cup whipped topping

 

Beat together sugar and cream cheese. Fold in whipped topping. Spread on cooled crust.

 

Layer three:

1 small package coconut cream instant pudding

1 1/2 cups whole milk (any milk will do, but whole milk makes pudding so much tastier)

 

Mix until thickened. Spread over cream cheese mixture.

Top with remaining tub of whipped topping.

Toast 1 cup coconut. Sprinkle evenly on dessert. Refrigerate

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.