This light, fluffy, and incredibly moist cake is a coconut lover’s dream! It features a tender cake layer soaked in coconut milk, topped with a creamy coconut whipped cream frosting, and finished with a generous sprinkle of shredded coconut.
Ingredients:
- For the Cake:
- 1 box white cake mix (plus ingredients called for on the box)
- 1 (13.5 ounce) can coconut milk
- 1/2 cup shredded coconut (sweetened or unsweetened)
- For the Coconut Whipped Cream Frosting:
- 1 (13.5 ounce) can coconut cream, chilled overnight
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup shredded coconut (sweetened or unsweetened) for topping
Instructions:
- Prepare the Cake Batter:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking dish.
- Prepare the cake mix according to the package directions, substituting the water with coconut milk.
- Stir in the 1/2 cup shredded coconut.
- Bake the Cake:
- Pour the batter into the prepared baking dish.
- Bake for the time specified on the cake mix box (usually 25-30 minutes), or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely.
- Prepare the Coconut Whipped Cream Frosting:
- Chill a mixing bowl and beaters in the freezer for about 15 minutes.
- Carefully scoop out the solid part of the chilled coconut cream, leaving the liquid behind (you can use the liquid for smoothies or other recipes).
- In the chilled bowl, beat the solid coconut cream with an electric mixer until light and fluffy.
- Add the powdered sugar and vanilla extract and continue to beat until stiff peaks form.
- Frost the Cake:
- Spread the coconut whipped cream frosting evenly over the cooled cake.
- Top with Coconut:
- Sprinkle the 1 cup shredded coconut evenly over the frosting.
- Chill and Serve:
- Refrigerate the cake for at least 2 hours, or preferably overnight, to allow the flavors to meld and the frosting to set.
- Serve chilled.
Tips and Notes:
- Coconut Milk and Cream: Make sure to use canned coconut milk and coconut cream, not the refrigerated beverage kind.
- Chilled Coconut Cream: Chilling the coconut cream overnight is essential for it to whip properly.
- Cake Variations: You can use a yellow cake mix instead of white for a different flavor.
- Extracts: Add coconut extract to the cake batter or frosting for an even stronger coconut flavor.
- Toasted Coconut: You can toast the shredded coconut for topping for a richer flavor.
- Make Ahead: This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your delicious Coconut Cream Dream Cake!