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Coconut Crack Pie

This recipe is magical as it has a layer of coconut cake, coconut custard and coconut mochi but all from one coconut batter. It is a blender recipe making it a simple dessert that is perfect for coconut lovers.

Calling all coconut lovers! If you love coconut then this recipe is for you. It is one of those recipes that are little effort but have maximum deliciousness. All you need is a blender to make the cake batter and you bake it in a the oven. Before you know it, it’s already done, you can chill it in the fridge or you could spoon it out warm if you like serving it like a pudding. But if you want to slice it I would recommend letting it chill for at least a couple of hours. You could serve it as it is, or you could serve it with a dusting of powdered sugar on top, I personally love serving it with cinnamon powder and a sprinkle of seal salt flakes on top. 

I first made this recipe a few years ago and since then I have to make it once every month. I had made a vanilla magic cake which got me thinking that if I could make a vanilla magic cake I absolutely could turn it into a coconut magic cake. Leading me to make this coconut crack pie instead! So, this is my full proof recipe that I use for most dinner parties or occasions as it is very simple to prepare it’s a fantastic make ahead desert but I have also love serving it warm.

As I said, it is a coconut lovers recipe, so we need a lot of coconut in different forms in this recipe, so if you have allergy this is not the recipe for you. I have a lot of other pudding recipes that you can try which were absolutely delicious. For now, let’s get into the ingredients and the recipe itself.

What is coconut crack pie?

It is a cake which has one better that has three distinct layers once it bakes you have a cake layer that is fluffy, you have a custard layer that’s like a pudding and then you also have this chewy layer which is like mochi – which is perfect because you get each and every texture in every single bite. The beauty about a magic cake recipe is the little effort that goes into making it and the little energy that goes into baking it but it is a perfect desert for a crowd pleaser. You can also make it ahead and serve it throughout the week, so you have something sweet to nibble at. The most commonly found magic cake recipes are vanilla magic cake and chocolate magic cake recipes but I personally love coconut magic cake recipe the most. The beauty about this recipe is also the fact that most of these ingredients will already be existing in your pantry there are a few things you might need to step out to buy but they are easily accessible.

What ingredients do you need to make this

coconut crack pie

recipe?

Coconut milk –

This recipe uses coconut milk but you can use any milk you like. The addition of full cream coconut milk gives this dessert and intense coconut flavor. 

Freshly grated coconut –

If you don’t have access to freshly grated coconut you cause shredded coconut (sweetened or unsweetened), is up to you.

Desiccated coconut –

Is also known as dried coconut, if you don’t have any you can use the same amount of flour in place of the dried coconut. 

Flour –

Recipe calls for all purpose flour, you can use cake flour, self raising flour or to keep this gluten free we can use gluten free flour mix, cup for cup measure. 

Coconut oil –

I love the addition of coconut oil, as it adds more coconut flavor but you an use melted butter or half and half if you prefer. 

Eggs –

There is no substitute for this as it helps with binding the batter, I have heard a few people I have shared this recipe with personally use flaxseed eggs and they said it was perfect but I haven’t tested it out to promise you that. 

Sugar –

The recipe uses granulated sugar or castor sugar. You can use icing sugar or coconut sugar as well. 

What equipment do you need to make this coconut crack pie recipe? 

To make the coconut magic cake batter we need a blender, I have used a food processor you can absolutely use any blender that you have. I have also made this in a smoothie blender, your Nutri bullet works fine too. The cake is baked in a 9 inch tin, I would recommend not to use a springform tin as it is a liquid butter and it could ooze out the sides, you want to use any serving dish either ceramic, glass or aluminium is fine. Bake this is in an oven until it’s golden and risen if you were serving it warm you will need a spoon to scoop it out well if you’re serving it cold you would need to refrigerate it before slicing and serving.

How to make this coconut crack pie recipe?

We start by preheating the oven to 180°C, you want to spray whatever 9 inch tin you’re going to use with a little bit of baking spray or you can brush it with butter or coconut oil dusted with dried coconut and set that aside. We then want to get onto making the batter in your blender, add all your wet ingredients and blend until smooth. Then you wanna add all your dry ingredients and blend together until combined. Do not over blend this mixture as we don’t want a fine smooth batter we want the coconut lumps in the batter because that’s what helps with the distinction of layers once it bakes. Pour the batter into the prepared tin and bake in the oven for around 45-50 minutes until the top is golden and the center is jiggly if you shake the tin. 

How to serve this coconut crack pie recipe?

If you are serving the coconut magic cake warm serve it immediately by spooning it out onto plates, if you are serving it cold you would need to refrigerate it for at least two hours before slicing serving. I love serving it as it is but here are a few serving options for you, you could serve it with a dusting of icing sugar or cinnamon powder on top I also love to serve it with a little bit of cardamom powder. Sometimes it is delicious with a scoop of vanilla ice cream or coconut ice cream if you want to go all out on coconut you could also serve it with whipped cream as well.

How to store this coconut crack pie recipe?

The leftovers can be sliced and stored in a tight containers in the fridge for up to 5 to 6 days I would recommend not storing it longer in the fridge as it can dry out if you are going to store longer than this period of time. You can store the airtight container in the freezer for up to 1 month when ready to serve let it come to room temperature either warm it in the microwave for 10 to 20 seconds of serve it chilled.

Looking for more easy dessert recipes?

Now that we have covered how to make these Coconut Crack Pie, you can have a look at the recipe video on my socials but let’s get to it. Don’t forget to follow along for more fun recipe inspiration. 

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.  

Coconut Crack Pie

This recipe is magical as it has a layer of coconut cake, coconut custard and coconut mochi but all from one coconut batter. It is a blender recipe making it a simple dessert that is perfect for coconut lovers.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Chill Time 2 hours
Course Cake, Dessert, Pudding
Cuisine American
Servings 6 people

Equipment

  • Blender
  • 9inch round baking dish
  • Rubber spatula

Ingredients
  

  • 2 cups coconut milk
  • 1 cup freshly grated coconut
  • 4 eggs
  • 1 tsp vanilla
  • 1/4 cup flour
  • 1/4 cup desiccated coconut
  • 8 tbsp coconut oil
  • 1/2 cup sugar
  • Pinch of salt

Instructions
 

  • Preheat the oven to 180°C, spray a 9 inch tin baking spray, dust it with dried coconut and set that aside.
  • In your blender, add all your wet ingredients and blend until smooth. Then add all your dry ingredients and blend together until combined.
  • Do not over blend this mixture as we don't want a fine smooth batter we want the coconut lumps in the batter.
  • Pour the batter into the prepared tin and bake in the oven for around 45-50 minutes until the top is golden and the center is jiggly if you shake the tin.
  • Depending on how you plan to serve this, you can spoon it warm out of the oven into dishes or chill it in the fridge for 2 hours before slicing and serving.

Notes

  • Do not over bake this magic cake recipe, it will firm up as it cools down in the tin. If you over bake it, it can get dry.
  • Check the write up above for more serving options.

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