Coconut CreamDream Cake Recipe

The Coconut Cream Dream Cake is a luscious, tropical-inspired dessert that perfectly balances rich coconut flavor with a moist, tender crumb. This cake is layered with fluffy coconut-infused frosting and topped with a generous shower of toasted coconut, offering a mouthwatering blend of textures and flavors.

Whether you’re celebrating a special occasion or just treating yourself to a sweet escape, this cake is a showstopper. What makes it truly unique is its use of both coconut milk and cream of coconut, which create a dreamy, melt-in-your-mouth experience. This recipe is easy enough for home bakers and impressive enough for any party.

Ingredients

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp coconut extract
• 1 cup canned coconut milk (full fat)
• 1/2 cup cream of coconut

For the Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup coconut milk
• 1/2 tsp coconut extract
• Pinch of salt

For the Topping:

• 1 1/2 cups sweetened shredded coconut, toasted

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3–5 minutes using an electric mixer on medium-high speed.
4. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and coconut extracts.
5. In a separate small bowl, combine the coconut milk and cream of coconut.
6. Add the dry ingredients to the butter mixture in three parts, alternating with the coconut liquid, beginning and ending with the dry ingredients. Mix just until incorporated; do not overmix.
7. Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
8. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
9. While the cakes cool, toast the shredded coconut in a dry skillet over medium heat, stirring often, until golden brown. Let cool completely.
10. For the frosting, beat the butter until creamy. Gradually add powdered sugar, beating on low until incorporated. Add coconut milk, coconut extract, and salt. Increase to medium-high and beat until fluffy.
11. To assemble, place one cake layer on a serving plate. Spread frosting evenly on top. Repeat with the second and third layers, then frost the top and sides of the entire cake.
12. Gently press the toasted coconut onto the sides and top of the cake. Use your hands or a spatula to ensure even coverage.
13. Chill the cake for at least 30 minutes before slicing for cleaner cuts. Store leftovers covered in the fridge for up to 5 days.