Coconut Cream Dream Cake Recipe

Coconut Cream Dream Cake Recipe

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This light and fluffy cake is a tropical delight, combining the sweetness of coconut with a creamy, dreamy texture. It’s a perfect dessert for potlucks, picnics, or any occasion that calls for a taste of paradise.

Ingredients:

  • For the Cake:
    • 1 box white cake mix (plus ingredients called for on the box)  
    • 1 (3.4 ounce) package instant coconut cream pudding mix
    • 1/2 cup vegetable oil
    • 1/2 cup coconut milk (or milk)
    • 4 large eggs
    • 1 teaspoon coconut extract (optional)
  • For the Frosting:
    • 1 (8 ounce) container whipped topping (like Cool Whip), thawed
    • 1 (3.4 ounce) package instant vanilla pudding mix
    • 1/2 cup shredded coconut (plus extra for garnish)

Instructions:

  1. Prepare the Cake Batter:
    • Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
    • In a large bowl, combine the cake mix, coconut cream pudding mix, vegetable oil, coconut milk (or milk), eggs, and coconut extract (if using).
    • Beat on low speed for 1 minute, then on medium speed for 2 minutes.
  2. Bake the Cake:
    • Pour the batter into the prepared baking pan.
    • Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
    • Let the cake cool completely in the pan.  
  3. Prepare the Frosting:
    • In a large bowl, combine the thawed whipped topping, vanilla pudding mix, and shredded coconut. Gently fold until everything is evenly combined.
  4. Frost the Cake:
    • Spread the frosting evenly over the cooled cake.
  5. Garnish and Serve:
    • Sprinkle extra shredded coconut over the top of the cake, if desired.
    • Slice and serve.

Tips and Variations:

  • Coconut Flakes: Use larger coconut flakes instead of shredded coconut for a more prominent coconut texture.
  • Coconut Extract: Add more or less coconut extract to adjust the coconut flavor to your taste.
  • Coconut Milk: Use full-fat coconut milk for a richer flavor and texture.
  • Rum Extract: Add a splash of rum extract to the cake batter for a tropical twist.
  • Layered Cake: Bake the cake in two 9-inch round pans instead of a 9×13 inch pan for a layered cake.
  • Fruit Additions: Add other fruits like pineapple or mandarin oranges to the cake batter or frosting.
  • Make-Ahead: This cake can be made ahead of time and stored in the refrigerator for up to 3 days.

Enjoy your light and dreamy Coconut Cream Dream Cake!

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