The Bake-Off is Coming: Toasted Coconut Cheesecake Parfaits

Bakeoff recipe - mini cheesecake parfaits

CakeSpy Note: OMG! The 46th Annual Pillsbury Bake-Off is coming! Since I so deeply loved attending the 45th Bake-Off, I thought I would get you excited early by sharing some of the finalists' recipes. Narrowed down from zillions of entries, I'll profile some of the 100 finalists--but of course, based on the subject matter of this site, I will focus on sweets! You can follow them by clicking the bakeoff tag below the post to see which ones have been posted so far. Enjoy! 

Hey! Did you know that today (July 28) is National Milk Chocolate Day? And Tuesday (July 30) is National Cheesecake Day? It's true. And it's a great day to enjoy these easy to prepare Toasted Coconut Cheesecake Parfaits, which, as the name might imply, are packed with tasty stuff--including milk chocolate frosting! Therefore, it's the perfect sweet to celebrate this extra special week. This recipe is from Bake-Off finalist Gloria Seymour of Rohnert Park, California.

Toasted Coconut Cheesecake Parfaits

Prep time 30 minutes - Total Time 1 hour, 30 minutes

Makes 12

  • 1 1/2 cups sweetened flaked coconut
  • 1 tablespoon Smucker's® Caramel Flavored Topping
  • 1/2 cup Pillsbury® Creamy Supreme® Milk Chocolate Frosting
  • 2 teaspoons brewed coffee, room temperature
  • 3 packages (8 oz each) cream cheese, softened
  • 1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
  • 2 tablespoons vanilla instant pudding and pie filling mix (from 4-serving size box)


  1. Heat oven to 350°F.
  2. Spread 1 cup of the coconut in ungreased shallow pan. Bake 5 to 7 minutes, stirring occasionally, until golden brown. Cool 15 minutes.
  3. In small bowl, mix toasted coconut and caramel topping. Meanwhile, in small microwavable bowl, microwave frosting on High 15 seconds or until smooth and creamy. Stir in coffee until well blended. Set aside.
  4. In large bowl, beat cream cheese with electric mixer on medium speed until fluffy. Gradually beat in sweetened condensed milk, scraping bowl occasionally until smooth. Add remaining 1/2 cup coconut and pudding mix; beat on low speed until well blended.
  5. To assemble, spoon 1 1/2 teaspoons of the toasted coconut mixture into each of 12 (4 oz) glasses. Top with 3 tablespoons of the coconut cream cheese mixture, 1 teaspoon of the toasted coconut mixture and remaining coconut cream cheese mixture. Top each with about 2 teaspoons frosting mixture; sprinkle with remaining toasted coconut mixture. Refrigerate 1 hour. Store in refrigerator.