Coconut Cream Dream Cake

Introduction

When I first made the Coconut Cream Dream Cake, I knew it would be a crowd-pleaser, but it exceeded my expectations. The cake turned out moist and rich, with a creamy, coconutty flavor that perfectly balances sweetness and texture. It’s one of those desserts that’s both indulgent and light, and it never fails to impress guests. My family absolutely devoured it, and they were especially fond of the silky smooth Cool Whip topping paired with the crunchy, toasted coconut on top. The best part? It’s incredibly easy to make and doesn’t require any special skills, making it the perfect dessert for busy days when you want something delicious without a lot of fuss. Whether you’re preparing it for a family gathering or a potluck, this cake will be a hit every time.

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
• 1 tsp vanilla or almond extract

For the Topping:

• 1 can cream of coconut
• 1 can sweetened condensed milk
• 8 oz Extra Creamy Cool Whip
• 12 oz frozen grated coconut

Instructions

1. Prepare the Cake:
   Preheat the oven according to the instructions on the cake mix box. In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Use an electric mixer to blend the ingredients together until smooth and fully combined. This will create a rich and flavorful batter.
2. Bake the Cake:
   Pour the batter into a greased 9×13-inch baking pan. Follow the baking instructions on the cake mix box, or bake until a toothpick inserted into the center comes out clean. Typically, this will take about 25-30 minutes. Once baked, remove the cake from the oven and let it cool for a few minutes.
3. Soak with Coconut Cream:
   While the cake is still warm, use a fork to poke holes all over the surface of the cake. In a separate bowl, mix the cream of coconut with the sweetened condensed milk until well combined. Slowly pour this mixture evenly over the cake, allowing it to soak into the holes. The coconut cream will make the cake extra moist and flavorful.
4. Top with Cool Whip & Coconut:
   Once the cake has cooled completely, spread a generous layer of Cool Whip over the top, ensuring it covers the cake evenly. Sprinkle the grated coconut evenly over the Cool Whip, pressing it gently into the topping. This will give the cake a delightful texture and a burst of coconut flavor.
5. Chill:
   Cover the cake and refrigerate for at least 4 hours. For best results, refrigerate overnight so the flavors have time to meld together and the cake becomes even more moist.
6. Slice and Serve:
   Once chilled, slice the cake into squares and serve this sweet, creamy treat to your guests. It’s the perfect dessert for any occasion!

Nutrition Facts (Per Serving)

• Servings: 12
• Calories per serving: 350 kcal
• Sugar: 35 g
• Sodium: 180 mg
• Fat: 19 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
• Carbohydrates: 42 g
  • Fiber: 1 g
• Protein: 4 g
• Cholesterol: 35 mg

Preparation Time

• Prep time: 20 minutes
• Cook time: 30 minutes
• Total time: 50 minutes (plus 4 hours chilling time)

How to Serve

• As a dessert: Serve as a standalone dessert after a meal. The richness of the coconut and the creaminess of the Cool Whip make it the perfect treat to end any dinner on a sweet note.
• For a party: Cut into small squares and serve at a party or potluck. The creamy texture and tropical flavors make it a great addition to any dessert spread.
• With a drink: Pair with a refreshing drink such as iced tea or lemonade for a complete summer treat.

Additional Tips

1. Don’t Overmix the Cake Batter: When mixing the cake batter, be sure to mix just until combined. Overmixing can lead to a dense, tough cake.
2. Use Full-Fat Cool Whip: For the richest, creamiest topping, opt for Extra Creamy Cool Whip. If you prefer a lighter version, you can use regular Cool Whip, but it will slightly alter the texture.
3. Make Sure the Cake is Cooled Before Topping: After soaking the cake with the coconut mixture, make sure it’s completely cooled before spreading the Cool Whip topping. This helps keep the topping from melting and sliding off the cake.
4. Chill Overnight for Best Flavor: While you can serve the cake after 4 hours of chilling, the flavors are even better when the cake has been refrigerated overnight. The cake absorbs all of the coconut cream and becomes incredibly moist.
5. Customize with Nuts: If you like, add chopped macadamia nuts or almonds to the grated coconut for a crunchier topping. This can add a delightful contrast to the soft cake.

Recipe Variations

• Chocolate Version: For a richer flavor, use a chocolate cake mix instead of a white cake mix. You can pair it with the coconut cream topping for a chocolate-coconut fusion.
• Tropical Twist: Add crushed pineapple to the batter for a tropical flavor boost. You can also mix pineapple chunks into the topping for added texture.
• Vegan Version: Use dairy-free Cool Whip and a vegan cake mix to make a vegan version of this cake. Replace the egg in the cake with a flax egg and ensure the cream of coconut is dairy-free.
• Nutty Coconut Dream Cake: Add chopped pecans or walnuts to the batter for an extra layer of texture. These nuts also pair wonderfully with the coconut flavor.

Serving Suggestions

• With Fruit: Serve the cake with fresh tropical fruits like pineapple, mango, or berries for a colorful and refreshing contrast.
• With Whipped Cream: For an even creamier dessert, add a dollop of freshly whipped cream on top of each slice of cake.
• As a Party Dessert: This cake is perfect for a barbecue or summer gathering. Its tropical flavors make it ideal for outdoor events, and it can be sliced into small squares for easy serving.

Freezing and Storage

• Freezing: You can freeze the cake before adding the Cool Whip topping. Wrap it tightly in plastic wrap and aluminum foil, then store in the freezer for up to 3 months. When ready to serve, thaw in the refrigerator and top with the Cool Whip and coconut just before serving.
• Storing Leftovers: Store any leftover cake in the refrigerator in an airtight container for up to 4 days. The cake will remain moist and delicious for several days, and the flavors continue to deepen over time.

FAQ Section

1. Can I use a different cake mix?
   Yes, you can use any white or yellow cake mix for this recipe. You could also experiment with other flavors like lemon or vanilla for a different taste.
2. Can I make this cake without pudding mix?
   While the pudding mix adds extra moisture and richness, you can omit it if you don’t have it on hand. The cake will still turn out delicious, though slightly less creamy.
3. Can I add fruit to the cake?
   Yes, you can add diced fruit such as pineapple or bananas to the cake batter for extra flavor and texture.
4. Can I use regular coconut instead of grated coconut?
   You can use sweetened shredded coconut if you prefer, but the frozen grated coconut gives the cake a more authentic texture and flavor.
5. Can I make this cake ahead of time?
   Yes, this cake can be made ahead of time. In fact, it’s even better when made the day before so the flavors have time to meld together.
6. Is this cake gluten-free?
   To make the cake gluten-free, use a gluten-free cake mix and ensure the Cool Whip and other ingredients are also gluten-free.
7. What’s the best way to store the cake?
   Store the cake in the fridge in an airtight container. Make sure to cover the cake tightly so it doesn’t dry out.
8. Can I use low-fat Cool Whip?
   Yes, you can use low-fat Cool Whip, but the texture may be slightly less creamy. Full-fat Cool Whip gives the cake a richer and more indulgent topping.
9. Can I skip the lemon in this recipe?
   The lemon adds a fresh and tangy flavor, but if you don’t have it, you can skip it or substitute it with a bit of lime zest.
10. How can I make this cake more tropical?
    For a more tropical twist, try adding coconut flakes to the batter, or drizzle with a little pineapple juice before topping with Cool Whip.

Conclusion

Coconut Cream Dream Cake is a luscious dessert that delivers a combination of flavors and textures that everyone will love. Whether you’re serving it at a summer gathering, a birthday party, or just because, this cake

is sure to impress. Its moist, coconut-infused cake, combined with the creamy Cool Whip topping and grated coconut, makes for a tropical dessert that’s as beautiful as it is delicious. With minimal effort and maximum flavor, this cake will be a staple in your dessert repertoire. Enjoy every bite of this coconut cream dream!

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