Coconut Cream Dream Cake

INGREDENT

For the Cake:

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

For the Coconut Cream Filling:

• 1 can (15 oz) cream of coconut (like Coco Lopez)
• 1 can (14 oz) sweetened condensed milk

For the Topping:

• 1 tub (8 oz) whipped topping (Cool Whip), thawed
• 1 cup shredded sweetened coconut (toasted if desired)

Instructions

1. Bake the Cake
   Preheat your oven according to the box instructions. Prepare the white cake mix as directed on the box, adding coconut extract if using. Pour into a greased 9×13 inch baking dish and bake as instructed. Let it cool slightly (about 10 minutes).
2. Poke and Pour
   Using the handle of a wooden spoon or a fork, poke holes all over the cake. In a bowl, mix together the cream of coconut and sweetened condensed milk. Slowly pour this mixture evenly over the cake, allowing it to soak into the holes. Let cake cool completely.
3. Frost and Finish
   Spread the whipped topping evenly over the cooled cake. Sprinkle with shredded coconut (toast it in a pan for a golden finish, if desired).
4. Chill and Serve
   Refrigerate the cake for at least 4 hours or overnight for best flavor and texture. Slice and enjoy your dreamy coconut dessert!

Let me know if you’d like a pineapple version or a layered one! 🥥🍰