Coconut Cream Dream Cake Recipe

Coconut Cream Dream Cake Recipe

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This Coconut Cream Dream Cake is a light, fluffy, and incredibly moist dessert that’s perfect for any occasion. It features a tender cake base, a creamy coconut-infused filling, and a generous topping of whipped cream and shredded coconut. The combination of textures and flavors creates a truly heavenly experience. This cake is easy to make and can be customized with various extracts and toppings to suit your preferences.

Ingredients:

For the Cake:

  • 1 box (15.25 ounces) yellow cake mix  
  • 1 (14 ounce) can coconut cream  
  • 4 large eggs  
  • 1/2 cup vegetable oil
  • 1 teaspoon coconut extract (optional)

For the Filling:

  • 1 (14 ounce) can sweetened condensed milk  
  • 1 (15 ounce) can cream of coconut
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 pint heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups shredded coconut

Instructions:

Cake:

  1. Preheat Oven: Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
  2. Combine Ingredients: In a large bowl, combine the cake mix, coconut cream, eggs, vegetable oil, and coconut extract (if using). Beat on low speed for 30 seconds, then on medium speed for 2 minutes.
  3. Bake: Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.  
  4. Cool: Let the cake cool completely in the pan.

Filling:

  1. Combine Ingredients: In a medium bowl, whisk together the sweetened condensed milk, cream of coconut, milk, and vanilla extract.
  2. Poke Holes: Using a fork or wooden skewer, poke holes all over the cooled cake.
  3. Pour Filling: Slowly pour the filling over the cake, allowing it to soak into the holes.
  4. Refrigerate: Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the filling to set.

Topping:

  1. Whip Cream: In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form.
  2. Add Sugar and Vanilla: Add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
  3. Frost Cake: Spread the whipped cream over the chilled cake.
  4. Add Coconut: Sprinkle the shredded coconut over the whipped cream.
  5. Serve: Cut into squares and serve.

Tips and Notes:

  • Coconut Cream: Use coconut cream, not coconut milk, for the cake batter.
  • Cream of Coconut: Cream of coconut is a sweetened coconut product used in cocktails and desserts.  
  • Extracts: You can use other extracts like almond or vanilla in the cake batter or filling.  
  • Topping Variations: You can toast the shredded coconut for a richer flavor.
  • Make Ahead: The cake can be made ahead of time and stored in the refrigerator for up to 3 days.
  • Storage: Store any leftover cake in the refrigerator.

Enjoy this Coconut Cream Dream Cake for a taste of tropical paradise!

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