Friday, June 19, 2020

Vintage Recipe: Creamy 4-Layer Coconut Dessert

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This layered Coconut Dessert has 4 layers of creamy, dreamy summertime goodness - there is a nutty crust, followed by a whipped cream cheese layer, then a smooth coconut pudding layer and topped off with Cool Whip and toasted coconut! It would make a wonderful treat for summer gatherings!

This recipe for Coconut Dessert was handwritten on both sides of an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, dessert, summer, coconut, cream cheese, cold desserts
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Coconut Dessert


Layer 1 - Crust
  • 1 cup Flour
  • 2 Tbs Granulated Sugar
  • 1/2 cup Oleo (butter or margarine)
  • 1/2 cup Nuts, chopped
Layer 2 - Filling #1
  • 8 oz. Cream cheese, softened
  • 1 cup Powdered Sugar, sifted
  • 1 container Cool Whip
Layer 3 - Filling #2
  • 2 pkgs Instant Coconut Pudding (small boxes)
  • 3 cups Milk
  • Yellow Food Coloring (optional)
  • 3/4 cup Coconut, toasted


  1. Mix flour, granulated sugar, Oleo and chopped nuts together and press into a 9x13" pan (or 2 cake pans) sprayed with baking spray.
  2. Bake at 350°F for 15 to 20 minutes. Set aside to cool completely.
  3. Cream together cream cheese, powdered sugar and 1 cup of the Cool Whip. Spread over the cooled crust.
  4. Mix the 2 packages of coconut pudding mix with the 3 cups milk and a few drops of yellow food coloring. Beat with mixer until very thick. Pour over cream cheese layer.
  5. Top with the remaining Cool Whip and spread to cover.
  6. Sprinkle the top with toasted coconut.
Created using The Recipes Generator

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