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
Scale
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.
