Post by wilderness on Aug 21, 2019 7:58:40 GMT -5
Key Lime Coconut Éclair Cake-Tammy
compliments of plainchicken (blog)
1 box graham crackers
2 boxes instant vanilla pudding ( 3.25 oz ea)
1 c. shredded coconut
2 t. coconut extract
3 1/2 c. milk
8 oz Cool Whip
16 oz carton key lime cake icing*
1/4 c. toasted coconut
Spray the bottom of a 9 x 13 pan with non stick spray. Line bottom of dish with whole crackers. In the bowl of an electric mixer, mix the pudding with milk and extract. Beat on medium speed for 2 minutes. Fold in Cool Whip and coconut. Pour half of pudding mixture over crackers. Repeat layers. Top with another layer of crackers. Heat icing in microwave for several seconds until softened. Pour over cake and top with toasted coconut.
*I could not find key lime icing, and not sure it is made anymore. I mixed some vanilla icing with a can of fluffy white icing, added some lime zest and a few drops of lime juice. As an additional step, I used about 1/3 of a jar of lemon curd and added 1 drop green food color. I dolloped this on top of the icing then marbled it with the white icing for a pretty effect. Then the toasted coconut went on top. I doubled the recipe to take to a potluck so that is why I used 2 cans of icing. I like to mix 1 regular and 1 fluffy for a light texture.
compliments of plainchicken (blog)
1 box graham crackers
2 boxes instant vanilla pudding ( 3.25 oz ea)
1 c. shredded coconut
2 t. coconut extract
3 1/2 c. milk
8 oz Cool Whip
16 oz carton key lime cake icing*
1/4 c. toasted coconut
Spray the bottom of a 9 x 13 pan with non stick spray. Line bottom of dish with whole crackers. In the bowl of an electric mixer, mix the pudding with milk and extract. Beat on medium speed for 2 minutes. Fold in Cool Whip and coconut. Pour half of pudding mixture over crackers. Repeat layers. Top with another layer of crackers. Heat icing in microwave for several seconds until softened. Pour over cake and top with toasted coconut.
*I could not find key lime icing, and not sure it is made anymore. I mixed some vanilla icing with a can of fluffy white icing, added some lime zest and a few drops of lime juice. As an additional step, I used about 1/3 of a jar of lemon curd and added 1 drop green food color. I dolloped this on top of the icing then marbled it with the white icing for a pretty effect. Then the toasted coconut went on top. I doubled the recipe to take to a potluck so that is why I used 2 cans of icing. I like to mix 1 regular and 1 fluffy for a light texture.
