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.