If you adore tropical flavors and crave a cake that’s as rich and indulgent as it is light and fluffy, you are about to fall head over heels for the Coconut Cream Dream Cake Recipe. This delightful dessert combines the smooth sweetness of cream of coconut and sweetened condensed milk with the airy texture of a white cake, layered lovingly with whipped topping and crowned with a generous sprinkling of frozen grated coconut. It’s a celebration of classic coconut flavors in every bite, perfect for impressing guests or simply treating yourself to a slice of paradise at home.

Coconut Cream Dream Cake Recipe - Recipe Image

Ingredients You’ll Need

This Coconut Cream Dream Cake Recipe calls for a handful of straightforward ingredients that come together beautifully to create a luscious, tropical taste. Each element plays its part—from the tender crumb of the white cake to the decadent creaminess of the pudding and coconut mixes, ensuring every bite feels like a mini getaway.

1 box white cake mix (Duncan Hines recommended): Provides a reliable, fluffy base that soaks up the creamy layers perfectly.
3 large eggs: Help create structure and add richness to the cake batter.
1 cup milk: Keeps the cake moist and tender with a smooth texture.
½ cup vegetable oil: Adds necessary fat for softness and a light crumb.
1 small box vanilla or almond pudding mix: Infuses velvety flavor and extra creaminess between layers.
1 tsp vanilla or almond extract: Enhances the cake’s aroma, pairing beautifully with coconut.
1 can cream of coconut: The star ingredient delivering that rich, sweet coconut taste you crave.
1 can sweetened condensed milk: Adds luscious sweetness and helps meld all the flavors together.
8 oz Extra Creamy Cool Whip: Lightens the cake with fluffy creaminess and balances the sweetness.
12 oz frozen grated coconut: Brings texture and authentic coconut contrast on top for a perfect finish.

How to Make Coconut Cream Dream Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven according to the package instructions on your white cake mix box—usually around 350 degrees Fahrenheit. In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and your choice of vanilla or almond extract. Whisk all the ingredients together until the batter is smooth and well combined. This mixture will form the tender, moist foundation for your Coconut Cream Dream Cake Recipe.

Step 2: Bake the Cake

Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal. Pour the batter into the pan, spreading it evenly. Bake according to the time suggested on the cake mix box, typically 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Once baked, allow the cake to cool completely in the pan—this is essential before assembling the creamy layers.

Step 3: Mix the Coconut Cream Filling

While the cake cools, whisk together the cream of coconut and sweetened condensed milk in a bowl until you have a smooth, sweet coconut syrup. This mixture will soak the cake lightly, leaving it incredibly moist and bursting with flavor. The creamy filling is what truly makes this Coconut Cream Dream Cake Recipe stand out.

Step 4: Layer and Assemble the Cake

Once the cake has cooled, use a fork or skewer to poke holes evenly across the surface. Slowly pour the coconut milk mixture over the cake, allowing it to seep into those little holes – this step keeps the cake delectably juicy. Next, spread the Extra Creamy Cool Whip evenly on top, creating a soft, cloud-like layer that complements the rich coconut soak perfectly.

Step 5: Add the Coconut Topping

Finally, sprinkle the frozen grated coconut evenly over the whipped topping. The coconut adds a fun texture contrast and a fresh coconut flavor that makes every bite memorable. Chill your Coconut Cream Dream Cake Recipe in the refrigerator for at least a couple of hours before serving; this resting time lets all the flavors marry beautifully.

How to Serve Coconut Cream Dream Cake Recipe

Garnishes

To elevate your presentation, consider adding a few tropical touches such as toasted coconut flakes for a nutty crunch or a handful of fresh shredded pineapple on the side. A light dusting of powdered sugar or a drizzle of caramel can also add a hint of sweetness and visual appeal that guests will adore.

Side Dishes

This cake pairs wonderfully with fresh fruit salads featuring mango, kiwi, or papaya to enhance its tropical vibe. For an adult twist, serve with a chilled glass of coconut-infused rum punch or a creamy coconut latte for a delightful balance.

Creative Ways to Present

Try layering this cake in individual glass trifle bowls for a stunning dessert display with visible layers of cream and coconut. You can also cut it into bite-sized squares topped with edible flowers or place it on a rustic wooden board surrounded by tropical leaves for an exotic touch.

Make Ahead and Storage

Storing Leftovers

Store any leftover Coconut Cream Dream Cake Recipe in an airtight container in the refrigerator. Thanks to the moisture-packed layers and whipped topping, it stays fresh and flavorful for up to 4 days—perfect for enjoying whenever a coconut craving hits.

Freezing

You can freeze this cake by wrapping it tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator to maintain its creamy texture without any sogginess.

Reheating

This cake is best enjoyed cold or at room temperature, so reheating isn’t recommended. If you prefer it slightly warmer, allow it to sit out at room temperature for 15-20 minutes before serving to allow the flavors to come alive without melting your whipped topping.

FAQs

Can I make this cake from scratch without a cake mix?

Absolutely! If you prefer homemade cake batter, a classic white cake recipe with similar ingredients can replace the boxed mix. Just make sure to keep the texture moist and light for the best results in your Coconut Cream Dream Cake Recipe.

Is cream of coconut the same as coconut milk?

Not quite. Cream of coconut is thicker and sweeter, often used in desserts and cocktails, while coconut milk is thinner and less sweet. For this recipe, cream of coconut is essential to achieve that rich, dreamy coconut flavor.

Can I use fresh shredded coconut instead of frozen?

Yes, fresh shredded coconut is a wonderful substitute. You might want to toast it lightly to enhance the flavor and texture, but frozen coconut works great for convenience and moisture retention.

How long should I chill the cake before serving?

Chilling for at least 2 hours is recommended so the cake layers absorb the coconut cream mixture fully and the Cool Whip sets properly, giving the Coconut Cream Dream Cake Recipe its signature creamy texture.

What other extracts can I use besides vanilla or almond?

Depending on your taste, you could try coconut extract to amplify the coconut flavor, or even a hint of rum extract for a tropical twist. Just use sparingly to avoid overpowering the cake’s balance.

Final Thoughts

There’s something truly magical about the Coconut Cream Dream Cake Recipe that makes it more than just a dessert – it’s a celebration of flavor and texture that brings a bit of sunshine to any day. Whether you’re making it for a special occasion or simply to satisfy a craving, this cake promises to delight and impress with every forkful. I encourage you to give it a try, share it with loved ones, and enjoy a little slice of tropical bliss right in your own home.

Coconut Cream Dream Cake Recipe

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4.2 from 36 reviews

Author: admin
Total Time: 50 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

The Coconut Cream Dream Cake is a luscious and moist dessert that combines the lightness of a white cake with the creamy richness of coconut pudding and whipped topping. Enhanced with vanilla or almond flavors and topped with sweet shredded coconut, this cake is perfect for gatherings or any occasion that calls for a dreamy, tropical-inspired treat.

Ingredients

Scale

Cake Ingredients

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

Cream Filling and Topping Ingredients

1 can (approx. 15 oz) cream of coconut
1 can (14 oz) sweetened condensed milk
8 oz Extra Creamy Cool Whip
12 oz frozen grated coconut

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Instructions

Prepare the Cake Batter: In a large mixing bowl, combine the white cake mix, pudding mix, eggs, milk, vegetable oil, and vanilla or almond extract. Mix well until the batter is smooth and well incorporated.
Bake the Cake: Pour the batter evenly into a greased 9×13 inch baking pan. Bake in a preheated oven at 350°F (175°C) for approximately 30 to 35 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow the cake to cool completely.
Mix the Cream Filling: While the cake cools, combine the cream of coconut and sweetened condensed milk in a medium bowl. Stir until well blended.
Soak the Cake: Once the cake is completely cooled, poke holes all over the surface using a fork or skewer. Pour the cream mixture over the entire cake, allowing it to soak deeply into the holes for extra moisture and flavor.
Top the Cake: Spread the 8 oz of Extra Creamy Cool Whip evenly over the soaked cake. Then, sprinkle the frozen grated coconut generously on top of the whipped cream layer.
Chill the Cake: Refrigerate the cake for at least 2 hours, or preferably overnight, to let the flavors meld and the cake become completely chilled and set before serving.

Notes

Make sure the cake is completely cooled before poking holes and adding the cream mixture to prevent melting the whipped topping.
You can substitute vanilla pudding mix and vanilla extract if you prefer a classic flavor over almond.
Frozen grated coconut can be substituted with fresh grated coconut or sweetened shredded coconut for texture variations.
This cake tastes even better the next day as the flavors fully develop.
Store leftovers covered in the refrigerator for up to 4 days.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American