• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Simply Delicious

  • Home
  • Recipes
    • Quick and Easy
    • Dinner Recipes
    • Lunch
    • Chicken Recipes
    • Meat
    • Baking Recipes
    • Dessert Recipes
    • Vegetarian
    • Gluten Free
  • Videos
  • In My Pantry
  • Reviews
  • Contact
  • About
    • Privacy Policy
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest

Home » Recipes » Baking Recipes » Coconut Boston Cream Pie

Coconut Boston Cream Pie

May 9, 2014 by Alida Ryder 5 Comments

Pin27
Share1
28 Shares
Jump to Recipe Print Recipe

Coconut Boston cream pie

I have been intrigued with Boston cream pies for the longest time. I’ve always been intrigued by American culture and food and this cake has always been on my must-make list. I always found it strange that it was called a pie but in fact cake. However, this doesn’t even matter because this is the official dessert of Massachusetts. How fabulous do you have to be as a dessert to be an official dessert of a state? Pretty fabulous, I’d think. And fabulous it is.

Coconut Boston cream pie

I wanted to add a bit of a twist to the traditional recipe and added a touch of coconut to every component. I am having a bit of a coconut moment at the moment and I’m adding it to pretty much everything. Sometimes it’s not the wisest decision, but with this cake, it was genius. The coconut almost intensifies the chocolate and vanilla flavours and I love that it reminds me just a little of a lamington which is one of my all-time favourite baked goods.

Coconut Boston cream pie

This is a fabulous cake for tea time and even though it appears so simple, will definitely impress anyone you feed it to.

Coconut Boston cream pie

 

Coconut Boston cream pie

Coconut Boston Cream Pie

0 from 0 votes
Print Pin Rate
Course: Baked goods, Cake
Prep Time: 45 minutes
Cook Time: 1 hour
Total Time: 1 hour 45 minutes
Servings: 10 -12
Author: Alida Ryder

Ingredients

  • 250 g caster sugar
  • 200 g unsalted butter room temperature
  • 4 eggs
  • 225 g cake flour
  • 50 g unsweetened desiccated coconut
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 200 ml coconut milk

for the pastry cream filling

  • 200 ml milk
  • 300 ml coconut milk
  • 1 vanilla pod seeds scraped out
  • 30 g 2 tablespoons corn flour
  • 2 egg yolks
  • 50 g sugar

for the coconut ganache

  • 50 ml coconut milk
  • 400 g dark chocolate roughly chopped

Instructions

  • To make the cake, pre-heat the oven to 180°c and grease and line two 20cm cake pans.
  • In a mixing bowl, cream together the butter and sugar until light and fluffy.
  • Mix in the eggs one at a time, beating well after each addition.
  • Sift together the flour, baking powder and salt and add the coconut.
  • Add the flour mixture and the coconut milk to the butter and sugar mixture alternatively. Scrape the bowl every now and then to ensure even distribution of all the ingredients.
  • Divide the batter between the cake pans and place in the oven.
  • Allow to bake for 30-35 minutes until the cakes are golden brown and risen and a skewer inserted comes out clean.
  • Remove the cakes from the oven then allow to cool completely.
  • To make the pastry cream, heat the coconut milk, milk and vanilla in a small saucepan until it reaches boiling point (don't allow to boil).
  • In a separate bowl, whisk together the egg yolks, cornflour and sugar. Whisk in a little of the hot milk mixture to temper the eggs.
  • Pour the mixture back into the saucepan and allow to cook over gentle heat until the pastry cream is thick and glossy and there is no floury taste.
  • Remove from the saucepan, place in a bowl and cover with cling film. It's important for the cling to be right on the surface of the pastry cream so to prevent it from forming a skin. Place the pastry cream in the fridge for 2-3 hours until completely chilled.
  • To make the ganache, melt together the coconut milk and chocolate over a double boiler until smooth and glossy.
  • To assemble, place the pastry cream on one of the cakes then sandwich the remaining layer of cake. Pour over the ganache and allow to cool slightly then serve.

 

Pin27
Share1
28 Shares

Filed Under: Baking Recipes, Dessert Recipes, Recipes Tagged With: Boston cream pie, Cake, cake recipe, chocolate coconut ganache, chocolate ganache, Coconut Cake, coconut ganache, cream pie, creme patisserie, ganache, pastry cream

Subscribe

Previous Post: « Bacon & Cheese potato croquettes
Next Post: Chicken Tacos with Pico de Gallo »

Reader Interactions

Comments

  1. Alida Ryder

    May 21, 2014 at 2:47 PM

    Most definitely not!

    Reply
  2. Beth

    May 19, 2014 at 10:41 PM

    Boston Cream donuts were always one of my favorites. You can’t go wrong adding pudding to cake! 🙂

    Reply
  3. Pang

    May 13, 2014 at 2:07 AM

    Pie or cake, this dessert looks so D-E-L-I-C-I-O-U-S!!!!! I can even have only pastry cream filling, and I will be happy 🙂

    Reply
    • Alida Ryder

      May 13, 2014 at 8:52 AM

      Thanks Pang! That pastry cream is divine!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Hi! I'm Alida, mom of twins and creator of Simply Delicious. I hope to encourage a love for cooking by creating fool-proof recipes that are easy and delicious. Read More…

Conversion Chart

Simply Delicious conversion chart

DMCA Protection

Website Content Protection

Copyright © 2021 Simply Delicious on the Foodie Pro Theme Privacy