If you’ve ever dreamed of a dessert that feels like a tropical vacation in every bite, the Coconut Cream Dream Cake Recipe is exactly what you need. This cake is a luscious blend of moist white cake, velvety coconut cream, and fluffy whipped topping, all sprinkled with shredded coconut to create that perfect texture and flavor harmony. It’s like a celebration of everything wonderful about coconut, wrapped into one dreamy dessert that’s guaranteed to become a favorite for family gatherings or any special occasion.
Ingredients You’ll Need
Gathering simple ingredients is key to making this cake truly stand out. Each component plays a vital role: the cake mix ensures a perfect base, the pudding adds richness, and the coconut elements bring that unmistakable tropical flair.
- 1 box white cake mix: A reliable base that stays moist and light, Duncan Hines is my go-to.
- 3 large eggs: They provide structure and richness for the cake batter.
- 1 cup milk: Adds moisture and helps create a tender crumb in the cake.
- ½ cup vegetable oil: Keeps the cake soft and enhances its crumbly texture.
- 1 small box vanilla or almond pudding mix: Gives an extra creamy layer and depth of flavor.
- 1 tsp vanilla or almond extract: Elevates the entire flavor profile with a delicate aroma.
- 1 can cream of coconut: The secret to that rich, tropical sweetness unique to this cake.
- 1 can sweetened condensed milk: Adds luscious sweetness and moisture to the coconut cream layer.
- 8 oz Extra Creamy Cool Whip: Creates a fluffy, light topping that balances the richness.
- 12 oz frozen grated coconut: Sprinkled on top for texture and an extra pop of coconut goodness.
How to Make Coconut Cream Dream Cake Recipe
Step 1: Prepare the Cake Batter
Start by preheating your oven and greasing your cake pans to avoid any sticking. Combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and extract in a large bowl. Beat everything together until the batter is smooth and creamy—this blend makes the base cake incredibly moist with a subtle pudding-infused richness that you’ll love.
Step 2: Bake the Cake
Pour the batter evenly into two 9-inch round cake pans, then slide them into the preheated oven. Bake for about 25 to 30 minutes or until a toothpick inserted comes out clean. When done, allow the cakes to cool completely on a wire rack. Patience here pays off because a fully cooled cake ensures the layers won’t slide or get soggy once the cream mixture is added.
Step 3: Prepare the Coconut Cream Mixture
While the cakes cool, mix together the cream of coconut and sweetened condensed milk in a medium bowl until fully combined. This luscious liquid will soak into the cake layers, infusing them with intense coconut flavor and irresistible moisture.
Step 4: Assemble the Cake Layers
Once the cakes are completely cool, place one layer on your serving plate. Slowly pour half of the coconut cream mixture over the cake, letting it absorb naturally. Top with the second cake layer and repeat with the remaining coconut cream mixture, ensuring each bite is soaked with that dreamy coconut goodness.
Step 5: Add the Cool Whip and Coconut Topping
Spread the Extra Creamy Cool Whip evenly over the top and sides of the cake, creating a soft, fluffy cover. Finally, sprinkle the frozen grated coconut generously over the entire cake for a delightful texture contrast and an extra burst of coconut flavor.
How to Serve Coconut Cream Dream Cake Recipe
Garnishes
Enhance the beauty and flavor of your Coconut Cream Dream Cake Recipe with fresh garnishes like toasted coconut flakes for added crunch or a few fresh tropical fruits, such as pineapple chunks or mango slices, for vibrant color and refreshing contrast.
Side Dishes
This cake pairs wonderfully with simple sides like a scoop of vanilla bean ice cream or a light citrus sorbet that cuts through the sweetness with a zesty kick. A cup of freshly brewed coffee or a chilled glass of coconut water also complements the flavors perfectly.
Creative Ways to Present
For an impressive presentation, try serving the cake in individual glass trifle cups layered with extra whipped cream and coconut flakes. Or create mini versions in cupcake liners topped with a coconut drizzle to delight guests with bite-sized sweetness.
Make Ahead and Storage
Storing Leftovers
After enjoying your Coconut Cream Dream Cake Recipe, wrap the leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. This keeps the cake fresh and prevents it from drying out for up to 3 to 4 days.
Freezing
If you want to save portions for later, slice the cake and freeze individual pieces wrapped securely in plastic wrap and aluminum foil. When well wrapped, the cake stays delicious for up to a month and thaws quickly at room temperature.
Reheating
For the best texture when ready to eat, allow frozen portions of the Coconut Cream Dream Cake Recipe to thaw slowly in the fridge. Avoid microwaving as it can affect the creamy and fluffy layers; instead, serve chilled or at room temperature.
FAQs
Can I use fresh coconut instead of frozen grated coconut?
Absolutely! Fresh coconut can add a wonderful texture and even more flavor, but be sure to toast it lightly to bring out its natural oils and enhance the nuttiness.
Is cream of coconut the same as coconut milk?
No, cream of coconut is much sweeter and thicker, often used in desserts and cocktails, whereas coconut milk has a thinner consistency and is less sweet.
Can I make this cake dairy-free?
Yes, you can substitute dairy ingredients with plant-based alternatives, like almond milk and dairy-free whipped topping, but keep in mind the texture might be slightly different.
What pudding flavor works best in this recipe?
Vanilla or almond pudding mixes complement the coconut flavors beautifully, enhancing the cake’s richness without overpowering it.
How long does it take for the cake to absorb the coconut cream mixture?
It’s best to let the cake sit for at least an hour after soaking to fully absorb the coconut cream mixture, but refrigerating it overnight really maximizes the flavor and moisture.
Final Thoughts
If you’re craving a dessert that’s both nostalgic and exotic, the Coconut Cream Dream Cake Recipe is calling your name. Each slice is a tender, fluffy celebration of coconut that’s just waiting for you to dive in and savor every bite. Trust me, once you make it, it will quickly become one of your most treasured go-to cakes. Don’t hesitate—give this dreamy recipe a try and watch it instantly become a family favorite!
Print
Coconut Cream Dream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Indulge in the luscious Coconut Cream Dream Cake, a moist and fluffy white cake enhanced with creamy coconut flavors and topped with a rich, fluffy frosting featuring cream of coconut, sweetened condensed milk, and Cool Whip. This delightful dessert is perfect for coconut lovers and special occasions, offering a tropical twist on a classic cake.
Ingredients
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
Filling & Frosting
- 1 can cream of coconut (about 15 oz)
- 1 can sweetened condensed milk (14 oz)
- 8 oz Extra Creamy Cool Whip
- 12 oz frozen grated coconut
Instructions
- Prepare Cake Batter: In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Mix thoroughly until the batter is smooth and well combined.
- Bake the Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans. Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and allow cakes to cool completely on a wire rack.
- Prepare Coconut Cream Mixture: In a mixing bowl, combine the cream of coconut and sweetened condensed milk. Stir until fully blended and smooth.
- Assemble the Cake: Once the cakes are cool, place one layer on your serving plate. Spread a portion of the coconut cream mixture over the top. Sprinkle generously with frozen grated coconut. Add the second layer of cake on top.
- Frost the Cake: Spread the Extra Creamy Cool Whip evenly over the top and sides of the cake to frost. Sprinkle the remaining grated coconut on top and around the sides for decoration.
- Chill and Serve: Refrigerate the cake for at least 1 hour before serving to allow flavors to meld and frosting to set. Slice and enjoy your Coconut Cream Dream Cake!
Notes
- Use room temperature ingredients for better batter consistency.
- Frozen grated coconut works well, but thaw and drain any excess moisture before garnishing.
- Can be made a day ahead for enhanced flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
- Substitute almond extract for a different flavor profile if desired.
