Ingredients
- 1 box of vanilla cake mix (or homemade vanilla cake ingredients)
- 1 cup of shredded coconut
- 1 can of coconut milk
- 1 cup of heavy cream
- 1/2 cup of powdered sugar
- 1 tsp vanilla extract
- 1 cup of sweetened condensed milk
- 1/2 cup of coconut flakes (for topping)
- 1/4 cup of toasted coconut flakes (for topping, optional)
- Fresh whipped cream (optional for garnish)
Instructions
- Prepare the cake:
- Preheat your oven according to the cake mix instructions (usually 350°F).
- Grease and flour two 9-inch round cake pans.
- Prepare the cake batter according to the box instructions, adding 1/2 cup of shredded coconut into the mix.
- Pour the batter into the prepared pans and bake as directed. Once baked, let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the coconut filling:
- In a bowl, mix the coconut milk, sweetened condensed milk, and vanilla extract. Stir until smooth.
- Once the cakes are completely cool, use a fork or skewer to poke holes all over the top of each cake.
- Soak the cake:
- Pour the coconut milk mixture evenly over both cakes, allowing the liquid to soak into the cake. Let it rest for about 15 minutes to absorb.
- Whip the cream:
- In a chilled bowl, whip the heavy cream and powdered sugar together until stiff peaks form.
- Assemble the cake:
- Place one cake layer on a serving platter, spread a layer of whipped cream over it, and then sprinkle with more shredded coconut.
- Place the second cake layer on top, and frost the entire cake with the whipped cream.
- Top with toasted coconut flakes and more shredded coconut for extra texture and flavor.
- Chill and serve:
- Let the cake chill in the refrigerator for at least an hour before serving to allow the flavors to meld together.
Enjoy your delicious Coconut Cream Dream Cake!