Coconut Boston Cream Pie

June 24, 2017

Coconut Boston Cream Pie

The first week of summer school is done and I am completely exhausted. And because I’m so tired, I’m going to keep this short and sweet.

Coconut Boston cream pie. It’s good. Make it.

Coconut Boston Cream Pie

I’ve been on the search for the perfect yellow cake and I think this is the closest I’ve come. Usually, I would work off of recipes I’ve used before and work through the trial-and-error method until I’m satisfied. But I was too tired so I decided to try a new recipe. The result was a fluffy cake with good vanilla flavor. The original recipe calls for all butter, but I substituted half the amount with extra virgin coconut oil. One wonderful thing about this recipe is that it bakes flat. As long as you spread the batter evenly in the pans, you shouldn’t have to level them off after they’ve baked. My bottom layer baked slanted so I did have to trim a little using a serrated knife.

Coconut Boston Cream Pie

Spread the coconut custard on the bottom cake layer and sandwich it with the top cake layer. I only used about half to two-thirds of my custard, but I’m leaving the recipe as is without halving it because I’m sure people have specific opinions as to how much custard should be sandwiched in a Boston cream pie. Plus who’s going to complain about having leftover custard? I had some with crackers, and some just straight from the bowl with a spoon.

Coconut Boston Cream Pie

Pour the chocolate ganache over the top and let it drizzle down a little for that classic Boston cream pie look.

Coconut Boston Cream Pie

Top with some toasted coconut flakes and dig in!

Coconut Boston Cream Pie

I brought my coconut Boston cream pie to my parents’ place on Father’s Day and Dad loved it! I wanted to take a photo of the cake sliced, but I wasn’t about to cut into my Dad’s cake before bringing it over. The cake was in the fridge overnight so I could get natural lighting for the photo, so the fluffiness of the cake doesn’t translate and you can see the condensation on the chocolate. Oops.

If you love coconut and you’re in the mood for a tropical twist on a classic dessert, try this coconut Boston cream pie! It’s fluffy, and the natural coconut flavor pairs well with the dark chocolate. I’ve also made some Boston cream doughnuts if you can’t get enough Boston cream.

I’m co-hosting this week’s Fiesta Friday with Jhuls from The Not So Creative Cook (don’t let her blog’s name fool you, she actually is creative).

One year ago: Chocolate peanut butter cupcakes

Coconut Boston Cream Pie

Coconut Boston Cream Pie


    Coconut custard
  • 1½ cup coconut milk
  • ½ cup coconut cream
  • ¼ teaspoon vanilla paste
  • 4 egg yolks
  • ⅓ cup sugar
  • 1 tablespoon corn starch
  • 1 tablespoon flour
    Chocolate ganache
  • 4 oz (113g) dark chocolate
  • ¼ cup heavy cream
  • Toasted coconut flakes, to garnish (optional)


    Yellow cake
  1. Bake the yellow cake in two round pans (I used 8-inch pans). Take them out of the oven and cool completely on wire racks.
    Coconut custard
  1. In a small saucepan, heat the coconut milk, coconut cream, and vanilla paste on medium heat until it reaches a boil. Once it reaches boiling point, take it off the heat.
  2. In a bowl, whisk the egg yolks and the sugar until it turns pale yellow. Sift in the cornstarch and flour and whisk until combined.
  3. While whisking continuously, add the warm coconut milk mixture one ladleful at a time. Once you've added all of the coconut milk mixture, pour everything back into the saucepan and heat on medium heat and keep whisking. Cook the custard for 3 minutes after it reaches a boil.
  4. Pour the custard through a sieve into a clean bowl, and cover the bowl with plastic wrap. Make sure the plastic is touching the entire surface of the custard so it doesn't form a dry film.
  5. Refrigerate the custard until cold.
    Chocolate ganache
  1. In a double boiler, combine the chocolate and heavy cream, and heat until melted.
    To assemble
  1. Spread desired amount of custard on the bottom cake layer, and top with the other cake layer.
  2. Pour chocolate ganache over the top of the cake, and garnish with coconut flakes.


This makes about double the amount of custard I actually used. The amount of custard one likes on their Boston cream pie varies, so unless you know you don't like custard, make the full batch and enjoy leftover custard with a spoon.

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  • Reply Monika Dabrowski June 24, 2017 at 1:11 am

    What a gorgeous recipe! The coconut custard sounds especially yummy. Happy FF:)

    • Reply Ai June 28, 2017 at 9:24 am

      Thanks, Monika! Happy FF! 😉

  • Reply Joanne|No Plate Like Home June 24, 2017 at 2:31 am

    This must be delicious! I love the idea of coconut custard in a Boston Cream pie!!! Yummy! Very well done!!

    • Reply Ai June 28, 2017 at 9:25 am

      Thank you, Joanne! I just can’t get enough of coconuts 😀

  • Reply Suchitra June 24, 2017 at 10:11 pm

    What a delicious recipe! Love the idea of coconut cream! Thanks for sharing and hosting FF!

    • Reply Ai June 28, 2017 at 9:26 am

      Thank you, Suchitra!

  • Reply Jhuls | The Not So Creative Cook June 25, 2017 at 4:55 pm

    I love, love Boston cream pie, but never had it with coconut! The addition of coconut is such a lovely idea! Thanks for taking this along with you and I am glad that we are co-hosting together. ?

    • Reply Ai June 28, 2017 at 9:27 am

      Thank you, Jhuls! And thanks for co-hosting with me!❤️

  • Reply Jenny from June 26, 2017 at 10:59 pm

    I love the fact that you didn’t cut the custard in half, I am one of these people who always wants more filling and wishes recipes to call for leftovers rather than offering too little. So thank you, looks and sounds delicious!

    • Reply Ai June 28, 2017 at 9:29 am

      I’m glad you like it! Thanks, Jenny!

  • Reply Petra June 27, 2017 at 2:06 am

    This looks sinfully good and I love the sound of the coconut custard!

    • Reply Ai June 28, 2017 at 9:32 am

      Thanks, Petra!

  • Reply frugal hausfrau June 27, 2017 at 3:10 pm

    Wow, another great twist on a classic – and it’s the perfect touch. I’m particular about BCP coz it’s one of my fave desserts and i wouldn’t “approve” of just anything added to it, if you know what I mean…but coconut just seems so right, somehow!

    • Reply Ai June 28, 2017 at 9:35 am

      One of my dad’s favorite desserts is BCP so I had to make it, but couldn’t resist adding coconut in there haha. You could just sub regular cream and milk for the coconut cream and coconut milk and you’d have a delicious, class BCP???

  • Reply Lily June 28, 2017 at 1:12 am

    I love Boston Cream Pies, and with the infusion of coconut? Well, that’s just heaven!

    • Reply Ai June 28, 2017 at 9:36 am

      Thanks, Lily!!

  • Reply Judith Graber June 28, 2017 at 4:25 am

    Interesting – I am with the majority in loving Boston Cream Pie but my recipe does not include any coconut. Is the coconut a dominant flavor?

    • Reply Ai June 28, 2017 at 9:39 am

      Since I don’t use coconut extract, I don’t find the coconut flavor to be very strong.
      Thanks for visiting, Judi!?

  • Reply Angie | Fiesta Friday June 30, 2017 at 7:01 am

    Coconut flavored Boston Cream Pie! That’s just fabulous, Ai! You ARE fabulous! And you’re teaching summer school? You’re so dedicated. I hope you’re not working too hard. Remember, you have a wedding to plan! ? Thanks for cohosting! ?

    • Reply Ai July 1, 2017 at 9:05 pm

      You’re too sweet Angie!?? I’m teaching summer school because the school doesn’t pay me during the summer break haha. Actually, Tristan and I got married at the ward office (Japanese equivalent of a city hall marriage) to save money for our honeymoon! We did have a small get together and a photoshoot but nothing crazy?

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