Coconut Cream Dream Cake

 Coconut Cream Dream Cake

Prep Time: 15 minutes

Cook Time: 30–35 minutes

Total Time: 1 hour (including cooling and chilling)

Serves: 12

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Ingredients

Cake:

1 box white cake mix (Duncan Hines recommended)

3 large eggs

1 cup whole milk

½ cup vegetable oil

Soak Layer:

1 can (15 oz) cream of coconut (such as Coco López)

1 can (14 oz) sweetened condensed milk

Topping:

1 tub (8 oz) whipped topping (Cool Whip), thawed

1 to 1½ cups sweetened shredded coconut (toasted or plain, your choice)

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Instructions

1. Preheat & Prep:

Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.

2. Make the Cake:

In a large mixing bowl, combine the cake mix, eggs, milk, and vegetable oil. Beat on medium speed for about 2 minutes, until smooth.

Pour batter into the prepared baking dish and smooth the top.

3. Bake:

Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.

4. Soak the Cake:

While the cake is still warm, poke holes all over the top using a skewer or the handle of a wooden spoon.

In a bowl, mix together the cream of coconut and sweetened condensed milk. Slowly pour this mixture evenly over the warm cake, letting it soak in.

Let the cake cool completely at room temperature, then refrigerate for at least 2 hours (or overnight for best flavor and texture).

5. Add the Topping:

Once chilled, spread the Cool Whip evenly over the cake.

Sprinkle the top with shredded coconut. If you like a bit of texture, lightly toast the coconut in a dry skillet or oven beforehand.

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Pro Tips

For deeper coconut flavor, add 1 tsp coconut extract to the cake batter.

Toasted coconut adds a lovely crunch and color contrast.

Make this a day ahead — it tastes even better the next day!

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Serving Suggestion

Serve chilled, strai

ght from the fridge. It pairs perfectly with fresh pineapple slices or a cup of coffee!