Coconut lovers, rejoice! The Coconut Cream Dream Cake is the ultimate indulgence, combining a moist and fluffy cake with rich coconut flavors. This cake is a perfect dessert for family gatherings, celebrations, or just a delightful weekend treat. Made with a soft vanilla-almond cake base, soaked in luscious coconut cream, and topped with a dreamy whipped topping and toasted coconut flakes, this cake melts in your mouth with every bite. Whether you’re an experienced baker or just starting out, this recipe is simple yet impressive.
Preparation Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Cooling Time: 1 hour
- Total Time: 1 hour 45 minutes
- Servings: 12
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
Step 1: Prepare the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and lightly flour a 9×13-inch baking pan.
- In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, and pudding mix. Beat with an electric mixer on medium speed for about 2-3 minutes until the batter is smooth and well combined.
- Pour the batter into the prepared baking pan and spread it evenly.
Step 2: Bake the Cake
- Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and let it cool for about 10 minutes.
Step 3: Add the Coconut Filling
- While the cake is still warm, use the back of a wooden spoon to poke holes all over the surface of the cake.
- In a medium bowl, whisk together the sweetened condensed milk, coconut cream, and vanilla extract until well combined.
- Slowly pour the coconut mixture over the warm cake, allowing it to seep into the holes. Let the cake absorb the liquid for at least 30 minutes at room temperature.
Step 4: Add the Whipped Topping
- Once the cake has cooled completely, spread the whipped topping evenly over the top.
Step 5: Toast and Sprinkle the Coconut
- In a dry skillet over medium heat, toast the shredded coconut for about 3-5 minutes, stirring frequently, until golden brown. Let it cool slightly before sprinkling it evenly over the whipped topping.
Step 6: Chill and Serve
- Cover the cake and refrigerate for at least 1 hour before serving. This helps the flavors meld together and gives the cake a luscious, creamy texture.
- Slice, serve, and enjoy the tropical bliss of this Coconut Cream Dream Cake!
Tips for the Perfect Coconut Cream Dream Cake
- For extra coconut flavor, add ½ teaspoon coconut extract to the batter.
- If you prefer homemade whipped cream, beat 2 cups of heavy cream with ¼ cup powdered sugar and 1 teaspoon vanilla extract until stiff peaks form.
- Make ahead: This cake tastes even better the next day as the flavors have time to meld together.
- Storage: Keep refrigerated for up to 4 days in an airtight container.
The Coconut Cream Dream Cake is an irresistible dessert that’s both light and decadent at the same time. The creamy coconut filling soaks into the cake, keeping it moist and full of flavor, while the whipped topping and toasted coconut add the perfect finishing touch. Whether you’re making this for a birthday, a holiday gathering, or simply to satisfy your sweet tooth, this cake will surely become a favorite.
Now that you have this delicious recipe, it’s time to bring the taste of the tropics into your kitchen. Happy baking!