Caramel Chocolate Coconut Eclair Cake

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I know I have said before that simple recipes are usually the best in their original form, but this Samoa éclair cake  from Chef in training is an exception to the rule.  As soon as I saw it, I knew I had to try this flavor combination.  After all, it kind of reminds me of a famous girl scout cookie.

I make éclair cakes in the original form, I have altered it to be all chocolate with chocolate graham crackers and chocolate icing.  I try not to keep any version of éclair cake hanging around the house.  These cakes sit in the refrigerator and call my name.

The only changes to this recipe I made were to take the lazy way out of the icing.  I use a premade chocolate fudge icing container and send it on a quick walk through the microwave.  If I could find any instant caramel pudding I would probably have used it too.

I have an obsession, OK probably more like an addiction, to éclair cakes and hadn’t really thought outside the box in this arena.  But now with eyes wide opened, I had to do a pinterest search and have since pinned a few, probably too many, to try.  Head on over to our pinterest page to see which ones I’m trying, or keep checking back here to see which ones I make and feature.

In the meantime, here is a link to the original éclair cake recipe that has inspired thousands if not millions of cooks around the world.  I wasn’t going to make an original version, as it has been done, perhaps overdone, in a ton of places and I have been making the original for over 25 years, but one of the comments on the Kraft recipe page has me rethinking the original version. Substituting sweetened condensed milk for some of the milk?  Oh the possibilities!

Caramel Chocolate Coconut Eclair Cake
2 small packages Vanilla Instant Pudding mix
3 cups milk
1/4 to 1/2 cup caramel ice cream topping, use extra for a deeper caramel flavor
12 ounces frozen whipped topping.
Large box Graham Crackers
1 can Chocolate Fudge Frosting
1 to 2 cups Toasted Coconut

Spray a 9 X 13 baking pan with baking spray.

Line the bottom of pan with graham crackers.

Mix milk and pudding mix with a whisk until thickened.

Add caramel and whisk until blended.

Fold in whipped topping.

Place half of filling on top of graham crackers in pan.

Cover with another layer of graham crackers.

Place remaining filling on top of graham crackers.

Cover again with graham crackers.

Remove lid and foil topping from frosting.

Heat in microwave for 1 minute.

Very carefully remove frosting from microwave, it will be molten hot, be sure not to get it on your hands.

Pour over top layer of graham crackers.

Allow to cool slightly before adding toppings.

Once frosting has cooled slightly, cover with toasted coconut.

Just before serving, add more caramel topping if desired.

http://peartreekitchen.com/caramel-chocolate-coconut-eclair-cake/

If quick and easy are your thing, here are  a few more easy dessert recipes to try:

Rollie Pollies

Cherry Delight

No-Fail Fruit Cobbler

Peanut Butter Frosting

 

New twist on an old favorite, eclair cake with caramel sauce and toasted coconut added.
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