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Chilled Coconut Cream Cake Escape

A light and creamy tropical coconut dessert with fluffy layers, buttery graham crust, and a refreshing chilled finish.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 10 slices
Course: Cakes
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Graham Cracker Crust
  • 2 cups graham cracker crumbs
  • 8 tablespoons unsalted butter melted
  • 3 tablespoons brown sugar
  • 1 pinch salt
Coconut Cream Filling
  • 2 packages cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1 can full-fat coconut milk chilled
  • 1 cup heavy whipping cream
  • 1 cup sweetened shredded coconut
  • 1 package instant vanilla pudding mix
  • 1/2 cup cold milk
Toppings
  • 1 1/2 cups whipped cream
  • 1/2 cup toasted coconut flakes

Equipment

  • springform pan
  • electric mixer
  • mixing bowls

Method
 

  1. Combine graham cracker crumbs, melted butter, brown sugar, and salt. Press firmly into a springform pan and chill.
  2. Beat cream cheese with powdered sugar, vanilla, and coconut extract until smooth.
  3. Whisk pudding mix with milk and fold into the cream cheese mixture.
  4. Whip heavy cream until stiff peaks form and gently fold into the filling with shredded coconut.
  5. Spread filling over chilled crust and refrigerate for at least 6 hours or overnight.
  6. Top with whipped cream and toasted coconut before serving.

Notes

For best flavor and texture, chill overnight before slicing.