Why You’ll Love This Recipe
This Coconut Cream Dream Cake is a tropical-inspired dessert that delivers on both flavor and texture. The fluffy cake base soaks in a rich coconut cream filling, ensuring every bite is moist and full of coconut goodness. Topped with a layer of whipped cream and toasted coconut flakes, this cake has the perfect balance of lightness and indulgence. It’s a cake that can be prepared with minimal effort but will make you feel like a professional baker.
Ingredients
For the Cake:
- 1 box white cake mix (Duncan Hines recommended)
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box vanilla or almond pudding mix
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1 cup shredded coconut (toasted)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, eggs, milk, vegetable oil, and pudding mix. Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
- While the cake is still warm, use the back of a wooden spoon to poke holes in the surface.
- In a medium bowl, whisk together the sweetened condensed milk, coconut cream, and vanilla extract. Pour this mixture over the warm cake, allowing it to seep into the holes. Let the cake absorb the liquid for at least 30 minutes.
- Once the cake has cooled completely, spread the whipped topping over the cake.
- Toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Let it cool slightly before sprinkling over the whipped topping.
- Refrigerate the cake for at least 1 hour before serving.
Servings and Timing
This recipe serves approximately 12 people. Prep time is about 15 minutes, and the total baking and chilling time is around 2 hours, including the cooling period.
Variations
- Add ½ teaspoon coconut extract to the batter for an extra coconut flavor.
- For a homemade whipped topping, beat 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Make it a coconut cake by using coconut-flavored cake mix instead of white cake mix.
Storage/Reheating
Store the Coconut Cream Dream Cake in an airtight container in the refrigerator for up to 4 days. This cake can also be made ahead, as it tastes even better the next day when the flavors have had time to meld together.
FAQs
How long does it take for the cake to absorb the coconut filling?
It usually takes at least 30 minutes for the cake to absorb the coconut mixture.
Can I use a different type of cake mix?
Yes, you can experiment with different cake mixes, but white cake mix works best for this recipe.
How do I toast the coconut for the topping?
Simply place the shredded coconut in a dry skillet over medium heat. Stir frequently for 3-5 minutes, or until it turns golden brown.
Can I use homemade whipped cream instead of Cool Whip?
Yes, homemade whipped cream will work perfectly. Just make sure it’s whipped to stiff peaks before spreading it over the cake.
Is there a non-dairy alternative for the coconut cream?
Yes, you can use a non-dairy coconut cream or a plant-based whipped topping to make this recipe dairy-free.
How can I make the cake more coconut-flavored?
You can add coconut extract to the batter and filling, or even add shredded coconut to the cake batter for extra texture.
Can I freeze this cake?
Yes, you can freeze the cake without the topping. Wrap it tightly and freeze for up to 2 months. Thaw it in the fridge and then add the whipped topping and toasted coconut before serving.
What’s the best way to serve this cake?
This cake is best served chilled, which helps the flavors come together and gives it a creamy texture.
Can I make this cake ahead of time?
Yes, this cake can be made a day in advance. In fact, it might taste even better after sitting in the fridge for a day.
How can I make the cake less sweet?
You can reduce the amount of sweetened condensed milk or use a sugar-free version of the condensed milk for a less sweet filling.
Conclusion
Coconut Cream Dream Cake is the perfect treat for coconut lovers who crave a moist, creamy, and decadent dessert. With a simple yet impressive recipe, it’s easy to make and perfect for any special occasion. From the soft cake to the luscious coconut filling and fluffy topping, every bite is a tropical dream. Whether served for a party or as an everyday dessert, this cake is sure to be a crowd-pleaser!
Coconut Cream Dream Cake
This Coconut Cream Dream Cake is a heavenly dessert for coconut lovers. A moist white cake infused with creamy coconut filling and topped with whipped cream and toasted coconut flakes makes for the ultimate tropical treat. Whether you’re preparing for a special event or looking for a sweet weekend indulgence, this easy-to-make cake is sure to impress. With its luscious coconut flavor and creamy texture, it’s the perfect dessert to serve at any occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours (including cooling and chilling)
- Yield: Serves approximately 12
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 1 box white cake mix (Duncan Hines recommended)
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box vanilla or almond pudding mix
For the Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut cream
- 1 teaspoon vanilla extract
For the Topping:
- 2 cups whipped topping (Cool Whip or homemade whipped cream)
- 1 cup shredded coconut (toasted)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a large bowl, combine the cake mix, eggs, milk, vegetable oil, and pudding mix. Beat with an electric mixer on medium speed for 2-3 minutes until the batter is smooth.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool for 10 minutes.
- While the cake is still warm, use the back of a wooden spoon to poke holes in the surface.
- In a medium bowl, whisk together the sweetened condensed milk, coconut cream, and vanilla extract. Pour this mixture over the warm cake, allowing it to seep into the holes. Let the cake absorb the liquid for at least 30 minutes.
- Once the cake has cooled completely, spread the whipped topping over the cake.
- Toast the shredded coconut in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden brown. Let it cool slightly before sprinkling over the whipped topping.
- Refrigerate the cake for at least 1 hour before serving.
Notes
- For extra coconut flavor, add ½ teaspoon of coconut extract to the batter.
- Use homemade whipped cream by beating 2 cups heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- To make this cake even more coconut-forward, try using coconut-flavored cake mix instead of white cake mix.
