Coconut Cream Dream Cake

Ingredients

For the Cake:

• 1 box white cake mix (plus ingredients listed on box: eggs, oil, water)
• 1 cup coconut milk
• 1 tsp coconut extract (optional, for extra flavor)

For the Cream Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 can (15 oz) cream of coconut (like Coco Lopez)
• 1 cup heavy cream
• 1 tsp vanilla extract

For the Topping:

• 1 container (8 oz) whipped topping (Cool Whip or homemade whipped cream)
• 1 cup shredded sweetened coconut, toasted if desired

Instructions

1. Bake the Cake:
   Preheat oven according to cake mix instructions. Prepare cake mix as directed, replacing water with coconut milk and adding coconut extract. Bake in a 9×13 inch pan and let cool slightly.
2. Poke & Soak:
   While the cake is still warm, poke holes all over using the handle of a wooden spoon. In a bowl, whisk together the sweetened condensed milk and cream of coconut. Pour the mixture slowly over the cake, letting it soak into the holes. Chill in the fridge for at least 2 hours.
3. Whip It Up:
   Whip the heavy cream with vanilla extract until stiff peaks form (or use Cool Whip). Spread the whipped cream evenly over the chilled cake.
4. Add Coconut Bliss:
   Sprinkle the top with shredded coconut. For extra flavor and texture, lightly toast the coconut in a skillet or oven before sprinkling.
5. Chill & Serve:
   Refrigerate for at least 1 more hour before slicing. Enjoy this dreamy, creamy coconut dessert!

Want me to style it a certain way (like tropical-themed or grandma’s classic style)?