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