This Coconut Cream Dream Cake is a light, moist, and incredibly delicious dessert featuring a tender cake base soaked in a sweet milk mixture, topped with a creamy whipped topping, and generously covered in shredded coconut. It’s a relatively easy cake to make and is perfect for potlucks, parties, or any occasion where a tropical-flavored treat is desired.
Ingredients:
For the Cake:
- 1 box (14.5 ounces) yellow cake mix (or white cake mix)
- 1 (13.5 ounce) can full-fat coconut milk
- 3 large eggs
- 1/3 cup vegetable oil
For the Milk Soak:
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 ounce) can evaporated milk
For the Topping:
- 1 (8 ounce) container frozen whipped topping, thawed
- 1 teaspoon vanilla extract
- 1 1/2 cups shredded sweetened coconut (or unsweetened, if preferred)
Instructions:
- Preheat Oven and Prepare Pan: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan (or line with parchment paper for easier removal).
- Make the Cake Batter: In a large bowl, combine the yellow cake mix, coconut milk, eggs, and vegetable oil. Beat with an electric mixer on low speed until just combined, then beat on medium speed for 2 minutes until smooth.
- Bake the Cake: Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Poke Holes in Warm Cake: While the cake is still warm from the oven, use a fork or wooden skewer to poke holes all over the surface of the cake. Make sure the holes go down to the bottom of the pan.
- Prepare the Milk Soak: In a medium bowl, whisk together the sweetened condensed milk and evaporated milk until well combined.
- Pour Milk Soak Over Cake: Slowly and evenly pour the milk mixture over the warm cake, making sure it soaks into all the holes. Let the cake cool completely in the pan. This step is crucial for the “dreamy” moistness.
- Prepare the Topping: In a medium bowl, gently fold the thawed whipped topping with the vanilla extract until combined.
- Frost the Cake: Once the cake is completely cool, spread the whipped topping evenly over the entire surface of the cake.
- Sprinkle with Coconut: Generously sprinkle the shredded coconut evenly over the whipped topping.
- Chill: Cover the cake with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the cake to chill thoroughly.
- Serve: Cut the Coconut Cream Dream Cake into squares and serve chilled.
Tips and Notes:
- Cake Mix Variation: You can use a white cake mix for a slightly different flavor profile.
- Coconut Milk: Full-fat coconut milk will result in a richer cake.
- Coconut Preference: Adjust the amount of shredded coconut to your liking. You can also lightly toast the coconut for a nuttier flavor and crunch before sprinkling it on top.
- Whipped Cream: If you prefer, you can use homemade whipped cream instead of store-bought whipped topping. Make sure it’s stable enough to hold its shape.
- Make Ahead: This cake is perfect for making ahead of time as it needs time to chill and allows the flavors to develop.
- Storage: Store leftover Coconut Cream Dream Cake covered in the refrigerator for up to 3-4 days.
Enjoy this incredibly moist and flavorful Coconut Cream Dream Cake!