This Coconut Cream Dream Cake is a moist, decadent, and utterly irresistible dessert that combines the light and airy texture of a tender cake with the rich, creamy flavor of coconut. Often prepared as a “poke cake,” this method involves creating holes in the baked cake and then soaking it with a creamy coconut milk mixture, ensuring every bite is incredibly moist and infused with coconut goodness. The cake is then generously frosted with a light and fluffy whipped topping and blanketed with sweet shredded coconut, creating a truly dreamy texture and flavor profile. This cake is perfect for potlucks, family gatherings, or any occasion where a crowd-pleasing dessert is needed. The combination of the soft cake, the creamy coconut soak, the smooth whipped topping, and the chewy coconut flakes creates a symphony of textures and a burst of tropical flavor that is simply addictive. Easy to prepare and always a hit, this Coconut Cream Dream Cake lives up to its name, offering a truly dreamy dessert experience that will leave everyone wanting another slice. The simplicity of the preparation belies the incredibly flavorful and satisfying result.
Ingredients:
For the Coconut Cake:
- 1 box (14.5 ounces) white cake mix (plus ingredients called for on the box, such as eggs, oil, and water)
- 1/2 cup unsweetened shredded coconut (optional, for added texture in the cake)
For the Coconut Milk Soak:
- 1 (14 ounce) can sweetened condensed milk
- 1 (13.5 ounce) can unsweetened full-fat coconut milk
For the Topping:
- 1 (8 ounce) container frozen whipped topping, thawed (such as Cool Whip)
- 1 teaspoon coconut extract (optional, for intensified flavor)
- 1 1/2 cups sweetened shredded coconut, toasted (see instructions below for toasting)
Equipment:
- 9×13 inch baking pan
- Mixing bowls
- Electric mixer (handheld or stand mixer)
- Measuring cups and spoons
- Wooden spoon or the back of a spoon
- Rubber spatula
- Large bowl for toasting coconut
- Wire cooling rack
Instructions:
1. Prepare and Bake the Coconut Cake:
Preheat your oven according to the instructions on the cake mix box (usually around 350°F or 175°C). Grease and flour a 9×13 inch baking pan.
Prepare the white cake mix according to the package directions, incorporating the eggs, oil, and water as specified. If you want to add some extra coconut texture to the cake itself, gently fold in the 1/2 cup of unsweetened shredded coconut into the batter just before pouring it into the prepared pan.
Pour the cake batter evenly into the greased and floured baking pan. Bake for the time indicated on the cake mix box, or until a wooden skewer inserted into the center comes out clean. This usually takes around 25-35 minutes, but oven temperatures can vary, so check for doneness.
2. Cool the Cake:
Once the cake is baked, remove it from the oven and let it cool in the pan for about 10-15 minutes. This allows the cake to set slightly before you poke the holes.
3. Prepare the Coconut Milk Soak:
While the cake is still warm, in a medium bowl, whisk together the sweetened condensed milk and the unsweetened full-fat coconut milk until well combined and smooth. This creamy mixture will soak into the cake and give it its signature moistness and intense coconut flavor.
4. Poke Holes in the Cake:
Using the handle of a wooden spoon or the back of a spoon, poke holes all over the surface of the warm cake. The holes should be about 1 inch apart and go almost all the way to the bottom of the cake, but not completely through. The more holes you poke, the more of the coconut milk mixture the cake will absorb, resulting in a moister and more flavorful cake.
5. Soak the Cake with Coconut Milk Mixture:
Slowly and evenly pour the coconut milk mixture over the warm, poked cake. Make sure to distribute the liquid as evenly as possible so that all parts of the cake get soaked. The cake will absorb the liquid as it cools.
6. Cool the Cake Completely:
Cover the cake with plastic wrap and refrigerate it for at least 2-3 hours, or preferably overnight. This allows the cake to fully absorb the coconut milk mixture and become thoroughly chilled. Chilling also helps to set the cake and makes it easier to frost.
7. Toast the Shredded Coconut:
While the cake is chilling, you can toast the sweetened shredded coconut. There are a couple of ways to do this:
- Oven Toasting: Spread the shredded coconut in a single layer on a baking sheet. Bake in a preheated oven at 325°F (160°C) for 5-10 minutes, stirring occasionally, until the coconut is golden brown and fragrant. Watch it carefully as it can burn quickly.
- Stovetop Toasting: Place the shredded coconut in a dry skillet over medium-low heat. Stir constantly until the coconut is golden brown and fragrant. This method requires close attention as it can also burn easily.
Once toasted, remove the coconut from the heat and let it cool completely.
8. Frost the Cake:
Once the cake is completely chilled, remove it from the refrigerator. In a medium bowl, gently fold the thawed whipped topping. If you want to enhance the coconut flavor further, you can stir in the optional 1 teaspoon of coconut extract into the whipped topping.
Spread the whipped topping evenly over the top of the chilled, soaked cake. Create swirls or a smooth finish, depending on your preference.
9. Sprinkle with Toasted Coconut:
Generously sprinkle the toasted shredded coconut evenly over the frosted cake. The toasted coconut adds a wonderful crunch, texture, and intensified coconut flavor to the finished dessert.
10. Chill and Serve:
Cover the Coconut Cream Dream Cake with plastic wrap and refrigerate it for at least another 30 minutes to allow the flavors to meld together. This cake is best served cold.
To serve, cut the cake into squares and enjoy the delightful combination of moist coconut cake, creamy topping, and toasted coconut flakes. This Coconut Cream Dream Cake is a guaranteed crowd-pleaser and a perfect dessert for any coconut lover!