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Coconut Cream Dream Cake
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
Cook Time 35 minutes
Total Time 4 hours 50 minutes
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.