This Coconut Cream Lush is a spin off of a fabulous dessert that’s been rotating through Southern kitchens in a variety of flavors for decades. This version begins with a pecan shortbread crust, next a whipped cream cheese layer, then a thick layer of coconut cream custard. The top is frosted with billows of whipped cream and it’s finished with a sprinkle of toasted coconut and chopped pecans making it a dessert dream come true for coconut fans.
Lovable Layered Desserts
While layered desserts aren’t a new phenomenon, the ones I have here on my website have been personalized in my kitchen to suit our taste. They’re a tried and true family favorite dessert and one we never get tired of enjoying. The first flavor I can ever remember eating was made by my bestie’s Mom for us when we had sleepovers and it was made with a chocolate fudge layer.
Other Lush Variations
In the springtime for us it’s all about lemon lush or this coconut cream lush. In the summer months my family would consider it an absolute travesty if we didn’t have banana split lush at our backyard picnics. At Thanksgiving I often make pumpkin spice layered lush and serve it in place of pumpkin pie. Christmas is the perfect time to serve an impressive dessert like my Black Forest lush. Then, my love of caramel and banana pudding collide in my caramel banana pudding lush. The best part about these types of layered desserts, apart from the opportunity to be super creative with variations, is they provide the perfect sweet ending to most any gathering be it laid-back or casually elegant in theme. It doesn’t matter what the occasion, celebration or featured flavor, there’s never a spoonful leftover.
You may also like:For more coconut cream deliciousness try these No Bake Coconut Cream Pie Parfait or Coconut Cream Sugar Cookies and luscious Coconut Cream Pie Bars.
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Helpful Kitchen Items:
Coconut Cream Lush
Ingredients
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/2 cup cold butter cubed [1 stick]
- 3/4 cup chopped pecans divided
- 1/3 cup sweetened flaked coconut
- 2 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 8 oz frozen whipped topping, thawed
- 2 3.4 oz boxes instant coconut cream pudding
- 3 cup whole milk or half & half
Instructions
- Preheat the oven to 350°F. Lightly spray the bottom only of a 9 x 13-inch baking dish with cooking spray. Set aside.
- In a medium mixing bowl sift together the salt and flour. Cut the cold butter into the flour until it resembles cornmeal. Mix in 1/2 cup chopped pecans.
- Press firmly onto the bottom of the dish. Bake for 22-25 minutes or until lightly golden. Cool completely.
- Spread the remaining chopped pecans and coconut on a baking sheet. Toast in the oven for 8-10 minutes, stirring occasionally until the coconut is golden. Set aside to cool.
- In a medium size mixing bowl using a hand mixer cream together the softened cream cheese, powdered sugar and vanilla, Whip until smooth and creamy, then by hand fold in 1/2 of one (8 oz) whipped topping. Spread evenly on the cooled crust
- In the same bowl, Whip together both boxes of pudding mix and milk. Whip until thickened but still pourable. Spread over the cream cheese.
- Frost the top with the remaining whipped topping and sprinkle with toasted pecans and coconut,.
- Chill for 4 hours or overnight before cutting. Store chilled.
Notes
The Better Baker says
Be still my heart! I have been thinking of a similar recipe I have and haven’t tried…I love the pecan crust in this one. And the double cream cheese amount in the middle layer!!! SO happy you shared this with us at Weekend Potluck. Keep ’em coming…PLEASE. Have a wonderful Easter week.
Melissa says
Always my pleasure, thanks for stopping by!
Sharon says
This cake looks so delicious! Do you think gluten free flour can be substituted for the all-purpose flour in the recipe?
Melissa says
I’ve never used gluten free flour for this dessert but, if you’ve had success with it in the past as a substitute for all-purpose flour it should work.
Stan says
This looks wonderful. The only thing I don’t like is the cream cheese. I guess it could be made without it but I don’t know how it would turn out. Do you have any suggestions?
Thanks!
Stan
Melissa says
Hi Stan, in the case of this dessert I don’t. Perhaps a coconut cream pie would be more to your liking and I have several in my archives. Thanks for stopping by!
Barb Bortner says
you never taste the cream cheese
Ginger Wroot says
I am a huge fan of coconut and can’t wait to try this! Pinned it–thanks so much!
Melissa says
Thanks for sharing!
Priscilla Bridges says
Could I use a cookie crust instead of the pecan crust?
Melissa says
If you have a recipe for a cookie crust that you enjoy you could adapt it.
BRENDA says
I use a graham cracker crust and it delicious.
pernie says
Love these recipes
Melissa says
Thank you, welcome!
Karen Roblyer says
I have done this with lemon instant pudding (call it lemon lush and it’s my husband’s favorite) I am anxious to try it with coconut cream and toasting the coconut for the top. This might have to be made for Thanksgiving for those who don’t care for pumpkin pie. Thanks so much for sharing!!!
Kym says
This sounds wonderful. We don’t have some of these ingredients in Australia, can you tell me what frozen whipped topping and instant coconut cream pudding is?
Melissa says
Instant coconut cream pudding is just what it sounds like. Add milk and it whips into a custard. You can substitute fresh whipped cream for the whipped topping. Thanks for visiting!
Eldonna Ashley says
This sounds wonderful! I never thought of coconut. You are right about “not a spoonful left over.” Instead of calling it “Lush” we call it “Lucky if There is Any Left.”
Your variations include some I am anxious to try. We like it with home made butterscotch pudding, it takes that to whole new level! We also like to use pistachio pudding, it is delicious and very pretty. We make around St. Patrick’s Day.
Another trick we use is to use two smaller pans for the crust and make two different flavors of pudding. Most often I make one pan with chocolate pudding and one with lemon filling. All the other ingredients are just shared between the two pans. This makes the lemon lovers happy. Chocolate makes the lemon avoiders happy.
I enjoyed your post. Thank you.
Melissa says
What a great idea about turning one dish into 2 different flavors! Thanks so much for stopping by.
Betty J Dodd says
Hi I have been searching for a coconut and pineapple cake recipe for 40 years now; I tasted one at a wedding back then and I never forgot that taste it was the best cake I have ever tasted since. I hope you can help me PLEASE.
Melissa says
Hi Betty, browse cake recipes here when you have time.
Lauren says
HI! I’m wondering if I’m missing something. Where does the 2 8oz containers of cool whip come in? I understand folding half of one into the cream cheese and topping the finished dessert with the other half. Am I not reading the recipe correctly?
Melissa says
The recipe doesn’t say to spread with the other half but, to frost with the remaining whipped topping. So, that’s the remaining 1/2 plus the other container.
Roberta Heidbrider says
Hello Melissa, I just found your sight. I am new at this and don’t know how to save your recipe for coconut lush cake. Darn it sure looks great. Going to try it soon as i can pickup all the stuff for it. Again Thank You for the great recipes. You sound like such a great cook/baker. I love to back more then cook. Have a wonderful day
Melissa says
Hi Roberta, welcome! You can email it to yourself using the icon at the top of each post with the share buttons, you can choose to print by using the icon in the recipe template or, you can create your own recipe box file using the blue box that displays on the left of each page.
a says
Can you substititue the cool whip for real whip cream?
Melissa says
If you prefer,yes.