Coconut Cream Dream Cake
Coconut Cream Dream Cake is an irresistibly moist dessert made with white cake, soaked in a rich blend of cream of coconut and sweetened condensed milk, then topped with fluffy Cool Whip and sweet grated coconut. It's the perfect make-ahead dessert for holidays, potlucks, and family gatherings.
Equipment
- large mixing bowl
- electric mixer
- 9x13-inch baking pan
- whisk
- Skewer or fork
- rubber spatula
Ingredients
- 1 box Duncan Hines white cake mix
- 3 eggs
- 1 cup milk
- 1/2 cup vegetable oil
- 1 small box vanilla pudding mix
- 1 tsp vanilla extract
- 1 can cream of coconut
- 1 can sweetened condensed milk
- 8 oz extra creamy Cool Whip
- 12 oz frozen grated coconut, thawed
Instructions
- Preheat the oven to 350°F (175°C). In a large bowl, combine the cake mix, eggs, milk, vegetable oil, vanilla pudding mix, and vanilla extract. Beat until smooth, then pour the batter into a greased 9×13-inch baking pan.
- Bake for 32–35 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still hot, whisk together the cream of coconut and sweetened condensed milk. Poke holes all over the cake with a skewer or fork, then slowly pour the mixture evenly over the cake, allowing it to soak in.
- Cool the cake completely. Spread the Cool Whip evenly over the top, then sprinkle with the grated coconut.
- Refrigerate for at least 8 hours, preferably overnight. Slice and serve chilled.
Notes
For even more coconut flavor, lightly toast some of the grated coconut before sprinkling it on top. Refrigerate the cake overnight for the best texture and flavor. Store covered in the refrigerator for up to 5 days.