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Coconut Eclair Cake

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Are high summer like temperatures keeping you from baking dessert lately?  This Coconut Eclair Cake is just what you need to keep cool during this heat wave.

Coconut Eclair Cake - chocolate and coconut make this easy no bake cake perfect for hot summer days

Last week we had some beautiful fall days here.  It was slightly cool and just perfect for wearing jeans and sweatshirts with flip flops.  Do you do that too?  It is my favorite.

But that was just a teaser because this week has been crazy hot.  Like hotter than the entire summer vacation!  They even cancelled my son’s soccer game because the heat index was supposed to reach 112*.  That’s crazy hot!

Now usually that kind of heat doesn’t bother me because I stay inside with my air conditioner cranked down low.  But our air conditioner was even having a hard time keeping the house cooler in these temperatures.  
Coconut Eclair Cake - chocolate and coconut make this easy no bake cake perfect for hot summer days
The other day I was at Meijer when I saw some new fun frostings from Betty Crocker.  Of course the Almond Joy one caught my eye right away.  I do love me some coconut.  Have you seen these Coconut Muffin Tops or this Coconut Oreo Fudge?  Putting coconut into everything is kind of my life long dream.  Unfortunately not everyone in my house agrees with this mission, so I limit my coconut baking to here and there.

But the minute I laid eyes on this Almond Joy frosting, I knew it had to come home and live with me.  Into the cart it went, and we went happily home to bake in the heat.

Almond Joy Frosting - perfect for the top of a Coconut Eclair Cake
Now obviously since the air conditioner was struggling to keep up with the heat outside, I didn’t want to add heat inside too.

Eclair cakes are one of my favorite desserts at a church potluck.  We were just at our church picnic a few weeks ago, and sure enough there was a big pan of eclair cake on the dessert table.  It never lasts very long either.  Starting with dessert is always a priority at meals like that…I like to call that research in action 🙂

Coconut Eclair Cake - chocolate and coconut make this easy no bake cake perfect for hot summer days
This Coconut Eclair Cake is just like the original version, but with a few fun tropical twists that I happen to love.  Actually I am loving on it a little too much lately.  There is still a few pieces in my fridge…someone please come take them away before I dig in again.

Let’s talk about the differences in this cake for just a minute.  The most obvious one is that I used chocolate graham crackers instead of the original.  I love love love chocolate graham crackers.  You will need to keep an eye out for them.  Here in my town our Kroger carries them.  There will be some leftovers, but I hear they are delicious dipped in peanut butter 😉

I used Jello instant coconut cream pudding with more shredded coconut stirred in.  Like I said I love all things coconut!   Then the entire thing got covered in the Almond Joy frosting…which is heaven.  It is good with those leftover crackers too…or so I hear.

The finishing touch to this cake is serving it with toasted coconut and Almond Joy pieces…just adds a little bit more color and fun to an easy cake.

If you can’t find me later today, it’s because I’m hiding from the heat with a huge piece of cold Coconut Eclair Cake to keep me company.  I guess I am ok with summer holding on, as long as I can keep enjoying no bake desserts!

Coconut Eclair Cake - chocolate and coconut make this easy no bake cake perfect for hot summer days

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Coconut Eclair Cake

Coconut Eclair Cake

Yield: 9 squares
Prep Time: 15 minutes
Total Time: 15 minutes

Chocolate crackers and coconut pudding come together to make an impressive no bake dessert.

Ingredients

  • 1 box instant cream of coconut pudding (3.4 oz.)
  • 1 3/4 cups milk
  • 1 cup Cool Whip
  • 1 cup shredded sweetened coconut
  • 1 box of chocolate graham crackers (you will have some left)
  • 1 cup canned chocolate frosting (I used the Betty Crocker Almond Joy)
  • toasted coconut
  • Almond Joy candy pieces

Instructions

  1. In a mixing bowl, whisk together the pudding mix and milk. Stir in the shredded coconut. Fold in the Cool Whip gently.
  2. Place a layer of the chocolate graham crackers on the bottom of an 8x8 pan that has been sprayed with non stick spray. Spoon half the pudding mixture over the crackers. Top with another layer of crackers. Cover with the rest of the pudding. End with one more layer of crackers.
  3. Place the frosting in the microwave for 20 seconds. Pour over the top of the crackers and spread out. Refrigerate until firm.
  4. Cut into 9 squares. Top with toasted coconut and Almond Joy pieces to serve.

Notes

If you use a dish with rounded edges, you may need to break a few crackers to fill the bottom of the pan and to top the pudding.

Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 21gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 8mgSodium: 211mgCarbohydrates: 50gFiber: 3gSugar: 39gProtein: 4g

Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Jocelyn @ Inside BruCrew Life
Cuisine: American / Category: No Bake Desserts

 Other coconut treats that I can never get enough of: 

Coconut Cream Cheesecake Brownies

Coconut Cream Cheesecake Brownies

Coconut Fudge Poke Cake

Coconut Fudge Poke Cake

Chocolate Coconut Bars
Chocolate Coconut Bars 

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Comments

  7. Wendy says

    We have been having that crazy hot weather here in St. Louis too! No-bake is the only way to go when the weather is wacko! I have been cooking dinner outside on the grill and now I know what to make for dessert. I love reading your posts that describe your creative (and always delicious) uses for the packaged baking items you discover. You turn pre-made into home made with flair! 🙂
    I am off to hunt down chocolate graham crackers. Thanks, Jocelyn!

    Reply

  11. Tieghan says

    Wow, that is hot!! It is total fall weather here, so I cannot even imagine! Just wow! This cake would be the perfect thing to keep cool though! I am loving that frosting!

    Reply

  15. Shawn @ IWYD says

    Oh this is just awesomeness. I fell in love with Almond Joy about 5 years ago. I didn’t like them for the longest time. In fact, I didn’t like coconut for the longest time, then I woke up and realized coconut is pure deliciousness. The end. 🙂 (pinning these).

    Reply

  16. Vanessa says

    That looks good! I don’t normally buy canned frosting though because I would end up eating it by the spoonful. It’s so good. I’m pretty sure i could eat that almost joy frosting in one sitting. Almond Joy candy bars are one of my favorites. Yum.

    Reply

  21. holly waterfall says

    Holy yum! Almond joy frosting?! In.Love. I am so glad salt lake has moved on to more fall like temperatures. I don’t envy the heat you’ve got going on. As soon as it’s stops raining, you will be sure to find me in my hoodie and flops:-)

    Reply

  22. Nancy P.@thebittersideofsweet says

    Okay confession time. I don’t do coconut! I never like it as a kid and I even tried some muffins my friend made last week because they looked so good. But they had coconut in them. I think I could do the flavor but not the actual coconut pieces. It’s a texture thing! You cake looks tempting though….

    Reply

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