This light and airy cake is a coconut lover’s dream! It features a moist cake base, a creamy coconut pudding filling, and a generous topping of whipped cream and shredded coconut. It’s perfect for potlucks, parties, or any occasion that calls for a tropical treat.
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 (plus more for topping)
- For the Filling:
- 1 (3.4 ounce) package instant coconut cream pudding mix
- 1 1/2 cups milk (or coconut milk)
- 1 cup whipped topping (like Cool Whip), thawed
- For the Topping:
- 1 1/2 cups whipped topping (like Cool Whip), thawed
- Shredded coconut
Instructions:
- Prepare the Cake:
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the cake mix according to package directions, substituting coconut milk for the water called for in the recipe.
- Stir in 1/2 cup shredded coconut.
- Pour the batter into the prepared pan and bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the pan.
- Prepare the Filling:
- In a medium bowl, whisk together the coconut cream pudding mix and milk (or coconut milk) until smooth.
- Let it sit for 5 minutes to thicken.
- Gently fold in 1 cup of the whipped topping.
- Assemble the Cake:
- Once the cake is completely cooled, poke holes all over the top of the cake with a fork.
- Pour the coconut pudding filling over the cake, spreading it evenly.
- Top with Whipped Cream and Coconut:
- Spread the remaining 1 1/2 cups of whipped topping over the pudding layer.
- Sprinkle generously with shredded coconut.
- Chill:
- Cover the cake and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the filling to set.
- Serve:
- Slice and serve the Coconut Cream Dream Cake.
Tips and Variations:
- Coconut Extract: Add 1 teaspoon of coconut extract to the cake batter for a more intense coconut flavor.
- Toasted Coconut: Toast the shredded coconut for the topping for a richer flavor and crunch.
- Pineapple: Add a layer of crushed pineapple between the cake and pudding filling for a tropical twist.
- Rum Extract: Add a splash of rum extract to the pudding filling for a more sophisticated flavor.
- Make-Ahead: This cake can be made ahead of time and stored in the refrigerator for up to 3 days.
Enjoy your delicious and dreamy Coconut Cream Dream Cake!