The Coconut Cream Dream Cake is a luscious and indulgent dessert that perfectly balances tropical flavor with creamy richness. This cake is a dream come true for coconut enthusiasts, featuring layers of soft vanilla cake soaked in sweet coconut milk, topped with a velvety coconut cream frosting, and generously sprinkled with toasted coconut flakes.
Whether it’s a family gathering, a special celebration, or a simple craving for something delightful, this cake is sure to impress. With its moist texture and intense coconut flavor, every bite feels like a tropical escape. The best part? It’s easy to make, and the results are absolutely irresistible.
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
1 cup whole milk
½ cup unsalted butter, softened
½ cup coconut milk
4 large eggs
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
For the Coconut Soak:
1 cup sweetened condensed milk
½ cup coconut cream
½ cup coconut milk
For the Frosting:
1 ½ cups heavy whipping cream
½ cup powdered sugar
1 tsp vanilla extract
½ cup coconut cream
For Topping:
1 cup sweetened shredded coconut, toasted
Instructions
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the vanilla extract. In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the whole milk and coconut milk. Mix until just combined and smooth.
2. Bake the Cake
Pour the batter into the prepared baking pan and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool slightly in the pan.
3. Soak the Cake
While the cake is still warm, use a fork or skewer to poke holes all over the surface. In a bowl, whisk together the sweetened condensed milk, coconut cream, and coconut milk. Slowly pour the mixture over the entire cake, allowing it to soak in completely. Let the cake cool to room temperature, then refrigerate for at least 2 hours, preferably overnight, to absorb all the flavors.
4. Make the Frosting
In a large chilled bowl, beat the heavy whipping cream until it begins to thicken. Add the powdered sugar, vanilla extract, and coconut cream. Continue to beat until stiff peaks form. The frosting should be light, fluffy, and stable enough to spread.
5. Frost the Cake
Once the cake is fully chilled and the coconut soak has been absorbed, spread the coconut cream frosting evenly over the top. Be generous with the frosting, covering every corner of the cake.
6. Add the Final Touch
Sprinkle the toasted shredded coconut over the frosted cake. You can toast the coconut in a dry skillet over medium heat, stirring frequently until golden brown, or toast it in the oven for a more even color.
7. Chill and Serve
For best results, chill the finished cake for another hour before serving. This enhances the texture and flavor. Cut into squares and enjoy the creamy, coconutty goodness in every bite.