Coconut Cream Dream Cake: A Slice of Tropical Bliss 🥥🍰
Looking for a dessert that’s light, luscious, and loaded with coconut flavor? Meet your new favorite indulgence: the Coconut Cream Dream Cake. Fluffy layers of moist coconut cake soaked in sweet cream, topped with dreamy whipped topping and a generous sprinkle of toasted coconut—it’s everything a coconut lover dreams of and more.
Whether you’re hosting a summer gathering, celebrating a birthday, or just craving something delightfully different, this cake is guaranteed to impress with its tropical charm and melt-in-your-mouth texture.
🌴 Why You’ll Love This Cake
Moist & tender: Thanks to coconut milk and cream of coconut.
Make-ahead magic: Gets even better after a night in the fridge.
Tropical flavor bomb: Coconut in every layer—cake, filling, and topping.
Crowd-pleaser: Perfect for potlucks, parties, or Sunday dessert.
đź“ť Ingredients
For the Cake:
1 box white or yellow cake mix
1 cup coconut milk
1/3 cup vegetable oil
3 large eggs
1 teaspoon vanilla extract
For the Soak & Filling:
1 can (15 oz) cream of coconut (like Coco Lopez)
1 can (14 oz) sweetened condensed milk
For the Topping:
1 tub (8 oz) whipped topping (like Cool Whip), thawed
1 to 1½ cups sweetened shredded coconut, toasted or untoasted
👩‍🍳 Instructions
1. Bake the Cake
Preheat oven to 350°F (175°C). Prepare a 9×13-inch baking dish with nonstick spray. In a large bowl, mix cake ingredients until smooth. Pour into pan and bake for 25–30 minutes, or until a toothpick comes out clean.
2. Poke & Soak
While the cake is still warm, poke holes all over the top using the handle of a wooden spoon or a skewer. In a bowl, whisk together the cream of coconut and sweetened condensed milk. Slowly pour the mixture over the cake, letting it soak in.
3. Chill
Cover and refrigerate the cake for at least 4 hours, or overnight for best results. This lets the creamy mixture absorb and create that luscious texture.
4. Top It Off
Spread the whipped topping evenly over the chilled cake. Sprinkle the shredded coconut generously over the top. For extra flavor, lightly toast the coconut in a dry skillet or oven beforehand.
5. Serve & Enjoy
Slice and serve cold. Each bite is rich, fluffy, creamy—and absolutely unforgettable.
🔄 Variations
Make it homemade: Use a scratch coconut cake recipe if you prefer not to use a mix.
Add pineapple: Fold in crushed pineapple for a piña colada vibe.
Tropical twist: Top with fresh mango, kiwi, or pineapple chunks for extra flair.
Dairy-free? Use coconut whipped topping and dairy-free condensed milk alternatives.
🧊 Storage Tips
Fridge: Store covered for up to 5 days.
Make Ahead: Great when made a day in advance—it just gets better with time!
Freezer: Can be frozen (without topping) for up to 1 month. Thaw and top before serving
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