Coconut Eclair Cake Recipe

Recipe By Slurrp

Coconut Eclair Cake is a delicious and refreshing dessert that combines the flavors of coconut and creamy custard. This no-bake dessert features layers of graham crackers, coconut custard, and whipped cream, topped with a sprinkle of toasted coconut. The creamy custard filling is made with coconut milk, giving it a rich and tropical flavor. This dessert is perfect for any occasion and is sure to impress your guests with its light and fluffy texture.

4.9
16 Rating -
Rate
Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Coconut Eclair Cake
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ingredients serve

Ingredients for Coconut Eclair Cake Recipe

  • 1 cup Coconut Milk
  • 1/2 cup Sugar
  • 0.13 cup Cornstarch
  • 0.13 teaspoon Salt
  • 1/2 teaspoon Vanilla Extract
  • 1/2 cup Shredded Coconut
  • 1/2 Package Graham Crackers
  • 1 cup Whipped Cream
  • 1/4 cup Toasted Coconut

Directions: Coconut Eclair Cake Recipe

Cooking Directions

  • STEP 1.In a saucepan, combine coconut milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
  • STEP 2.Remove from heat and stir in vanilla extract and shredded coconut. Let the custard cool completely.
  • STEP 3.In a 9x13 inch baking dish, layer graham crackers, followed by a layer of coconut custard. Repeat the layers until all the custard is used, ending with a layer of graham crackers.
  • STEP 4.Spread whipped cream over the top layer of graham crackers and sprinkle with toasted coconut.
  • STEP 5.Cover and refrigerate for at least 4 hours or overnight before serving.
  • STEP 6.Serve chilled and enjoy!

Cooking Tips

  • Toasting coconut: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until golden brown.
  • For a more intense coconut flavor, you can substitute coconut extract for vanilla extract in the custard.
  • Make sure the custard is completely cooled before layering it with the graham crackers to prevent them from getting soggy.

Storage and Serving

  • Store leftover Coconut Eclair Cake in the refrigerator for up to 3 days.
  • Serve chilled for the best taste and texture.
  • Garnish with additional toasted coconut before serving, if desired.
Nutrition
value
690
calories per serving
30 g Fat55 g Protein59 g Carbs5 g FiberOther

Current Totals

  • Fat
    30g
  • Protein
    55g
  • Carbs
    59g
  • Fiber
    5g

MacroNutrients

  • Carbs
    59g
  • Protein
    55g
  • Fiber
    5g

Fats

  • Fat
    30g

Vitamins & Minerals

  • Calcium
    88mg
  • Iron
    5mg
  • Vitamin A
    0mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    12mg
  • Vitamin B6
    171mg
  • Vitamin B9
    2536mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    < 1mg
  • Vitamin E
    4mg
  • Copper
    88mcg
  • Magnesium
    177mg
  • Manganese
    < 1mg
  • Phosphorus
    779mg
  • Selenium
    140mcg
  • Zinc
    6mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp