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.
Find it online: https://chocolatecoveredamy.com/coconut-cream-dream-cake/
