Coconut Cream Dream Cake

Why You’ll Love This Recipe

I love this cake for its over-the-top moist texture and its perfect balance of creamy and coconut flavors. It’s easy to throw together using a box cake mix and a few store-bought ingredients, but it tastes like something I spent all day baking. The combination of Cool Whip and frozen grated coconut makes the topping irresistibly fluffy and fresh. And the longer it sits, the better it gets—making it a great make-ahead dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the cake:

• 1 box Duncan Hines White Cake mix

• 3 eggs

• 1 cup milk

• ½ cup vegetable oil

• 1 small box vanilla or almond pudding mix

• 1 teaspoon 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

Directions

1. I preheat the oven to 350°F and grease a 9×13-inch baking pan.

2. In a large bowl, I mix together the cake mix, eggs, milk, oil, pudding mix, and vanilla extract until the batter is smooth.

3. I pour the batter into the prepared pan and bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean.

4. While the cake is hot, I poke holes all over the top using the handle of a wooden spoon or a fork.

5. I whisk together the cream of coconut and sweetened condensed milk, then slowly pour the mixture over the warm cake, letting it soak in.

6. I allow the cake to cool completely, then spread the Cool Whip evenly over the top.

7. I sprinkle the grated coconut generously over the Cool Whip layer.

8. I cover the cake and refrigerate it for at least 8 hours—or overnight for the best flavor and texture.

Servings and timing

This recipe makes about 12–15 servings.

• Prep time: 15 minutes

• Bake time: 32–35 minutes

• Chill time: At least 8 hours

• Total time: Around 9 hours (mostly inactive)

Variations

Sometimes I swap the vanilla pudding for coconut or almond-flavored pudding for a stronger flavor boost. I’ve also used almond extract when I want a more fragrant, nutty twist. For an extra indulgent finish, I toast a portion of the coconut before sprinkling it on top. And if I’m feeling extra fancy, I garnish each slice with a cherry or a light dusting of crushed macadamia nuts.

storage/reheating

I store this cake covered in the refrigerator for up to 4–5 days. It gets even more flavorful the longer it sits. This cake is served cold and doesn’t need to be reheated—just slice and enjoy straight from the fridge. I avoid freezing it, as the texture of the Cool Whip and coconut topping can change after thawing.

FAQs

Can I use homemade whipped cream instead of Cool Whip?

Yes, I’ve made it with homemade whipped cream using heavy cream and powdered sugar. It’s a bit richer but just as delicious—just keep in mind it might not hold up as long in the fridge.

What’s the difference between cream of coconut and coconut milk?

Cream of coconut is sweetened and thicker, made specifically for desserts and drinks. I don’t substitute it with coconut milk in this recipe—it won’t have the same flavor or texture.

Do I need to thaw the grated coconut?

I sprinkle it on while it’s still frozen and it thaws beautifully in the fridge. It keeps the topping cool and fresh.

Can I make this cake ahead of time?

Definitely. I usually make it the night before and let it chill overnight. The longer it sits, the better the flavors come together.

Can I use yellow or butter cake mix instead of white?

Yes, I’ve used yellow cake mix before and it adds a little more richness. The white mix keeps the flavor lighter and lets the coconut shine more, but both are great options.

Conclusion

Coconut Cream Dream Cake is a make-ahead dessert that always delivers. It’s sweet, moist, creamy, and packed with tropical flavor in every layer. Whether I’m making it for a summer party, holiday gathering, or just to treat myself, this cake never fails to impress—and it truly gets better with time.