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Coconut Boston Cream Pie
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Coconut Boston Cream Pie

Course: Dessert
Cuisine: American
Author: Ai Willis
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  • Yellow cake recipe
  • cup coconut milk
  • ½ cup coconut cream
  • ¼ teaspoon vanilla paste
  • 4 egg yolks
  • cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon flour
  • 4 oz (113g) dark chocolate
  • ¼ cup heavy cream
  • toasted coconut flakes (optional)


  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • Refrigerate the custard until cold.
  • In a double boiler, combine the chocolate and heavy cream, and heat until melted.
  • Spread desired amount of custard on the bottom cake layer, and top with the other cake layer.
  • Pour chocolate ganache over the top of the cake, and garnish with coconut flakes.
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