Coconut Cream Dream Cake
This coconut cream dream cake is ultra-moist, rich, and loaded with coconut flavor—perfect for holidays or summer parties.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 8 hours 50 minutes
- Yield: 12–16 servings
- Category: Dessert, Make-Ahead
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
1 box Duncan Hines White Cake Mix
3 large eggs
1 cup milk
½ cup vegetable oil
1 small box (3.4 oz) vanilla or almond instant pudding mix
1 teaspoon vanilla or almond extract
For the Topping:
1 can (15 oz) cream of coconut (like Coco Lopez)
1 can (14 oz) sweetened condensed milk
8 oz Extra Creamy Cool Whip (thawed)
12 oz frozen grated coconut (thawed)
Instructions
Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
In a large bowl, mix cake mix, eggs, milk, oil, pudding mix, and extract until smooth and well combined.
Pour batter into the prepared pan and bake for 32–35 minutes, or until a toothpick inserted in the center comes out clean.
While the cake is still hot, use a fork or skewer to poke holes all over the top.
In a bowl, mix cream of coconut and sweetened condensed milk. Pour evenly over the hot cake so it soaks into the holes.
Allow cake to cool completely at room temperature.
Once cooled, spread Cool Whip evenly over the cake and top with thawed grated coconut.
Refrigerate for at least 8 hours or overnight for best flavor and texture.
Slice and serve chilled.
Notes
Be sure to use cream of coconut, not coconut milk — it’s thicker and sweeter.
Letting the cake chill overnight enhances its flavor and makes it easier to slice.
Can be made up to 2 days in advance — perfect for holidays and parties.
Add a few drops of coconut extract to the topping for extra flavor if desired.
Find it online: https://allrecipesmade.com/coconut-cream-dream-cake/
