The Coconut Cream Dream Cake is a luscious, tropical-inspired dessert that lives up to its dreamy name. With layers of moist white cake soaked in a rich coconut cream mixture and topped with a cloud of whipped topping and snowy coconut flakes, this cake is a celebration of texture and flavor. It’s the kind of dessert that feels indulgent yet light, making it perfect for summer gatherings, birthdays, or anytime you want to impress with minimal effort. The best part? It’s incredibly easy to make, using a few pantry staples and a touch of creativity.
Ingredients:
For the Cake:
- 1 box white cake mix (Duncan Hines or similar)
- 3 large eggs
- 1 cup milk (whole or 2%)
- ½ cup vegetable oil
- 1 small box (3.4 oz) vanilla or almond instant pudding mix
- 1 tsp vanilla or almond extract
For the Coconut Cream Soak:
- 1 can (15 oz) cream of coconut (such as Coco López)
- 1 can (14 oz) sweetened condensed milk
For the Topping:
- 8 oz Extra Creamy Cool Whip (or homemade whipped cream)
- 12 oz frozen grated coconut (or fresh shredded coconut, thawed)
- Optional: toasted coconut flakes or chopped macadamia nuts for garnish
Instructions:
- Prepare the Cake Batter:
Preheat your oven to the temperature specified on the cake mix box (usually 350°F or 175°C). Grease a 9×13-inch baking pan. In a large mixing bowl, combine the cake mix, eggs, milk, oil, pudding mix, and extract. Beat with an electric mixer on medium speed for about 2 minutes, or until the batter is smooth and creamy. The pudding mix adds extra moisture and richness to the cake. - Bake the Cake:
Pour the batter into the prepared pan and smooth the top. Bake according to the cake mix instructions, typically 25–30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool for about 10 minutes. - Soak with Coconut Cream:
While the cake is still warm, use a fork or skewer to poke holes all over the surface. In a separate bowl, whisk together the cream of coconut and sweetened condensed milk until fully combined. Slowly pour this mixture over the cake, allowing it to seep into the holes. This step is what transforms the cake into a moist, coconut-infused dream. - Cool and Chill:
Let the cake cool completely at room temperature, then cover and refrigerate for at least 4 hours—overnight is even better. This allows the flavors to meld and the cake to become ultra-moist. - Top and Decorate:
Once chilled, spread the Cool Whip evenly over the top of the cake. Sprinkle the grated coconut generously over the whipped topping. For extra flair, you can add toasted coconut flakes or a scattering of chopped macadamia nuts for crunch and contrast. - Serve and Savor:
Slice into squares and serve chilled. Each bite delivers a creamy, coconutty burst of flavor with a soft, melt-in-your-mouth texture. It pairs beautifully with a cup of coffee, a tropical fruit salad, or even a scoop of coconut ice cream.
This Coconut Cream Dream Cake is a showstopper that doesn’t require advanced baking skills—just a love for coconut and a little patience while it chills. If you’re feeling adventurous, try adding a layer of crushed pineapple between the cake and whipped topping for a piña colada twist, or drizzle with caramel for a richer finish.
Want to try a chocolate-coconut version next? I’ve got ideas for that too. Just say the word! 🌴🍰✨