Coconut Cream Dream Cake

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Indulge in the ultimate tropical dessert with this Coconut Cream Dream Cake! Perfect for any occasion, this cake is moist, creamy, and bursting with coconut flavor. Made with a simple cake mix and topped with a luscious coconut cream frosting, it’s a dessert that will transport your taste buds to paradise. Whether you’re hosting a party or simply craving something sweet, this cake is sure to impress. Plus, it’s easy to make and even better when prepared ahead of time. Let’s get started!

Ingredients Breakdown

 • White Cake Mix: A quick and easy base for a soft, fluffy cake.
 • Eggs, Milk & Oil: Enhance moisture and structure.
 • Vanilla or Almond Pudding Mix: Adds flavor and extra softness.
 • Vanilla or Almond Extract: Boosts the cake’s delicious aroma.
 • Cream of Coconut & Sweetened Condensed Milk: A sweet, rich soaking mixture for ultimate moistness.
 • Cool Whip: Light, creamy frosting.
 • Frozen Grated Coconut: The finishing touch for a fresh coconut flavor.

Variations and Customizations

• Chocolate Twist: Use a chocolate cake mix and chocolate pudding for a decadent chocolate-coconut version.
• Dairy-Free Option: Substitute Cool Whip with a dairy-free whipped topping and use coconut milk instead of regular milk.
• Nutty Addition: Add a layer of chopped macadamia nuts or almonds for a crunchy texture.
• Fruity Flair: Top with fresh pineapple chunks or mango slices for a tropical twist.

Why You’ll Love This Recipe

• Tropical Flavor: The combination of coconut and creamy toppings creates a dessert that’s rich, sweet, and satisfying.
• Easy to Make: Using a cake mix and simple ingredients, this recipe is perfect for bakers of all skill levels.
• Make-Ahead Friendly: This cake tastes even better the next day, making it ideal for parties and gatherings.
• Crowd-Pleaser: Its creamy texture and delightful flavor will have everyone asking for seconds.

Tips and Tricks

• Use Fresh Coconut: If you prefer, substitute frozen grated coconut with fresh shredded coconut for a more intense flavor.
• Add Toppings: Garnish with toasted coconut flakes, chopped nuts, or a drizzle of caramel sauce for extra flair.
• Room Temperature Ingredients: Ensure eggs and milk are at room temperature for a smoother batter.
• Even Soaking: Poke holes evenly across the cake to ensure the topping mixture soaks in uniformly.

Pairing Suggestions

• Beverages: Serve with a cup of coffee, iced tea, or a piña colada for a complete tropical experience.
• Dessert Pairings: Pair with a scoop of coconut or vanilla ice cream for an extra indulgent treat.
• Fruit Salad: Serve alongside a fresh fruit salad to balance the richness of the cake.

Storage Instructions

• Refrigerator: Store the cake covered in the refrigerator for up to 5 days.
• Freezer: Wrap individual slices tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before serving.

Popular Questions

1. Can I use homemade cake instead of a mix?
Yes, you can substitute the cake mix with your favorite homemade white cake recipe.

2. What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and thicker, while coconut milk is unsweetened and thinner. They are not interchangeable in this recipe.

3. Can I use fresh whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream, but it may not hold up as well for extended storage.

4. How do I prevent the cake from becoming soggy?
Ensure the cake is fully baked before adding the topping mixture, and refrigerate it promptly after assembling.

Emily

Coconut Cream Dream Cake

A luscious, ultra-moist coconut cake made with white cake mix, cream of coconut, and sweetened condensed milk, topped with fluffy Cool Whip and a generous layer of grated coconut. Perfectly rich, creamy, and dreamy!

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 4 hours hrs 50 minutes mins

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 460

Ingredients Equipment Method Notes

Ingredients

  

• 1 box Duncan Hines White Cake Mix
• 3 large eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 small box vanilla or almond pudding mix
• 1 teaspoon vanilla or almond extract
• 1 can cream of coconut
• 1 can sweetened condensed milk
• 8 oz Extra Creamy Cool Whip
• 12 oz frozen grated coconut

Equipment

• 9x13 baking pan
• Mixing bowls
• electric hand or stand mixer
• wooden spoon (for poking holes)
• Spatula

Method

 

1. In a large bowl, combine cake mix, eggs, milk, oil, pudding mix, and extract. Beat until smooth.
2. Pour batter into a greased 9x13 pan and bake at 350°F for 32–35 minutes, or until a toothpick inserted in the center comes out clean.
3. While the cake is still hot, use the handle of a wooden spoon to poke holes evenly across the surface.
4. In a separate bowl, combine cream of coconut and sweetened condensed milk. Pour over the cake, letting it soak into the holes.
5. Allow the cake to cool to room temperature.
6. Spread Cool Whip evenly over the cooled cake, then sprinkle with grated coconut.
7. Refrigerate for at least 8 hours, preferably overnight, before serving.

Notes

For best results, keep the cake chilled until serving time. This cake is rich, so small slices go a long way. If you love almond flavor, use almond extract and almond pudding for a unique twist.

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