Description
Coconut Cream Dream Cake is a rich and indulgent dessert that combines a moist white cake with a creamy coconut filling and a luscious Cool Whip topping. The cake is infused with sweetened condensed milk and cream of coconut, making it irresistibly moist and flavorful. Perfect for any occasion, this cake is sure to become a family favorite!
Ingredients
Scale
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
- Prepare the Cake:
Preheat the oven according to the instructions on the cake mix box. In a mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Mix until smooth and well combined. - Bake:
Pour the cake batter into a greased 9×13-inch baking pan and bake according to the package instructions or until a toothpick comes out clean when inserted into the center. - Soak with Coconut Cream:
Once the cake is baked, remove it from the oven and immediately use a fork to poke holes all over the surface of the warm cake. In a separate bowl, mix the cream of coconut with the sweetened condensed milk. Pour this mixture evenly over the cake, allowing it to soak in. - Top with Cool Whip & Coconut:
Once the cake has cooled, spread a generous layer of Extra Creamy Cool Whip over the top of the cake. Then, sprinkle the grated coconut generously over the Cool Whip. Cover the cake and refrigerate for at least 4 hours (overnight for the best flavor). - Serve:
Once chilled, slice the cake into squares and serve for a sweet, creamy treat!
Notes
- If you prefer a more intense coconut flavor, you can use coconut extract in place of the vanilla or almond extract.
- For a richer texture, use full-fat Cool Whip instead of Extra Creamy Cool Whip.
- The cake can be made ahead of time, and it actually improves in flavor when chilled overnight.
- If you don’t have frozen grated coconut, sweetened shredded coconut can be used as a substitute.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of the cake)
- Calories: 350
- Sugar: 38g
- Sodium: 180mg
- Fat: 19g
- Saturated Fat: 16g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg