If you adore dreamy, decadent desserts that are a breeze to make yet taste like they belong in a bakery window, you’re about to fall head-over-heels for Coconut Cream Dream Cake. This crowd-pleasing cake boasts a moist crumb infused with coconut milk, plush whipped cream topping, and a gloriously sweet, creamy soak that elevates every bite. Whether you’re celebrating a special occasion or simply want to treat your loved ones to something magical, this Coconut Cream Dream Cake is a surefire recipe for smiles, seconds, and endless “Can I have the recipe?” requests.
Ingredients You’ll Need
Gather just a handful of simple, flavorful ingredients to create a masterpiece that tastes as spectacular as it looks. Each component brings its own unique magic, ensuring your Coconut Cream Dream Cake turns out rich, fluffy, and utterly irresistible.
- White cake mix: The perfect base for a soft, fluffy crumb and quick prep.
- Canned coconut milk: Intensifies the cake’s coconut flavor and keeps it incredibly moist.
- Vegetable oil: Adds tenderness and moisture, keeping each bite melt-in-your-mouth good.
- Large eggs: Needed for richness, structure, and that perfect cake lift.
- Coconut extract: Enhances the coconut aroma and gives the cake an extra burst of tropical flavor.
- Cream of coconut: Makes the poke mixture decadently sweet and creamy, soaking the cake with coconut bliss.
- Sweetened condensed milk: Adds luscious sweetness and helps ensure a beautifully moist cake.
- Heavy whipping cream: Whips up light, cloud-like topping for a luxurious finish.
- Powdered sugar: Lightly sweetens the whipped cream without weighing it down.
- Vanilla extract: Rounds out the creamy topping with warmth and depth.
- Sweetened shredded coconut: Sprinkled on top (toasted or plain) for both taste and gorgeous texture.
How to Make Coconut Cream Dream Cake
Step 1: Prepare the Cake Pan and Oven
Start by preheating your oven to 350°F (175°C) so it’s at the perfect temperature for baking. Lightly grease a 9×13-inch baking dish, making sure every corner is coated to prevent sticking when it’s time to serve your Coconut Cream Dream Cake.
Step 2: Mix the Cake Batter
In a large bowl, combine the white cake mix, canned coconut milk, vegetable oil, eggs, and coconut extract. Use a hand mixer or whisk to beat everything together until the batter is silky smooth, with no lumps in sight. The coconut milk and extract work together here to give your cake an irresistibly rich, coconutty flavor that sets the stage for what’s to come.
Step 3: Bake the Cake
Pour the luscious batter into your prepared pan, smoothing the top with a spatula. Pop it into the oven and bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean. Try not to peek too often, but do let the golden aroma fill your kitchen!
Step 4: Poke and Soak
While the cake is still warm from the oven, use the handle of a wooden spoon to poke holes all over the top. In a medium bowl, mix together the cream of coconut and sweetened condensed milk. Pour this dreamy mixture evenly over the warm cake, letting it seep down into every nook and cranny for maximum flavor and moisture.
Step 5: Cool and Chill
Allow the cake to cool completely at room temperature; patience here makes all the difference. Once it’s cooled, transfer it to the fridge and chill for at least two hours. This step allows all those luscious flavors to meld together and turn your Coconut Cream Dream Cake into a sliceable, creamy masterpiece.
Step 6: Whip and Top
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. There’s nothing like homemade whipped cream for this cake! Spread the whipped topping generously over the chilled cake, creating soft, pillowy waves.
Step 7: Sprinkle the Coconut
Finish your cake by scattering sweetened shredded coconut over the whipped cream topping. If you’d like extra flavor and crunch, toast the coconut first in a dry skillet until golden brown. This final touch is both beautiful and totally irresistible!
How to Serve Coconut Cream Dream Cake
Garnishes
For that extra flourish, garnish each slice with a sprinkle of toasted coconut, maybe a drizzle of melted white chocolate, or even a few fresh berries for a colorful pop. If you want your Coconut Cream Dream Cake to really steal the show, edible flowers or a touch of lime zest are lovely, tropical touches.
Side Dishes
Enjoy this dreamy cake alongside a cup of strong coffee or an iced coconut latte to double down on those coconut vibes. For a fun dessert spread, pair it with a scoop of pineapple sorbet or a handful of fresh fruit like mango, kiwi, or pineapple rings to create a true tropical feast.
Creative Ways to Present
This cake looks fabulous cut into squares and served on a pretty platter, or you can layer cubes into dessert glasses with more whipped cream and berries for a beautiful parfait. For parties, consider slicing Coconut Cream Dream Cake into petite squares and placing them in cupcake liners for easy, crowd-friendly treats.
Make Ahead and Storage
Storing Leftovers
Cover any leftover Coconut Cream Dream Cake tightly with plastic wrap or keep it in an airtight container in the refrigerator. It stays delicious for up to four days, and some say it tastes even better after the flavors have more time to meld together.
Freezing
If you’d like to freeze the cake, do so before adding the whipped cream and coconut topping. Wrap the cooled, soaked cake (right in the pan or sliced) snugly in plastic wrap and foil, and freeze for up to two months. When ready to enjoy, thaw it overnight in the fridge and finish with fresh whipped cream and coconut.
Reheating
This cake is meant to be served chilled for maximum creamy refreshment, so there’s no need to reheat it. Just slice, serve cold, and savor every dreamy, coconutty bite straight from the fridge.
FAQs
Can I use yellow cake mix instead of white?
Absolutely! Yellow cake mix will give a slightly richer, buttery flavor, which complements the coconut beautifully. The texture will still be lovely and moist, but the color will be a touch warmer.
What’s the difference between coconut milk and cream of coconut?
Coconut milk is a creamy, unsweetened liquid used in the cake batter, while cream of coconut is sweet and syrupy, perfect for soaking into the baked cake. For best results, don’t swap one for the other—their roles are unique in creating the Coconut Cream Dream Cake’s signature flavor and texture.
Can I make this cake in advance?
Yes! In fact, making Coconut Cream Dream Cake a day ahead is a delicious idea. The longer it sits, the more the flavors mingle and the cake becomes even more luscious. Just wait to add the whipped cream and coconut topping until right before serving for the freshest result.
Is there a dairy-free way to enjoy this cake?
With a few swaps, you can easily make this cake dairy-free. Use a dairy-free cake mix, coconut-based condensed milk and whipping cream, and plant-based butter or oil. Just be sure every substitution suits your dietary needs while preserving the cake’s dreamy essence.
Can I use store-bought whipped topping?
Of course! If you’re short on time or just love the convenience, a tub of Cool Whip makes a tasty and stable topping. Just spread it on after chilling the cake and finish with plenty of coconut.
Final Thoughts
If you’re looking for something easy but showstopping, Coconut Cream Dream Cake is a recipe you’ll return to over and over. It’s cozy, creamy, and packed with sunshine-in-a-bite coconut flavor that brings the tropics right to your kitchen. So gather your ingredients, invite some friends, and share the magic—your next celebration (or Tuesday night!) just got a lot more delicious.
Print
Coconut Cream Dream Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 3 hours (including chilling)
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the tropical flavors of this Coconut Cream Dream Cake. A moist white cake infused with coconut milk, topped with a luscious cream of coconut mixture, homemade whipped cream, and toasted shredded coconut. A delightful dessert that’s perfect for any occasion.
Ingredients
Cake:
- 1 box white cake mix
- 1 cup canned coconut milk
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon coconut extract
Topping:
- 1 (15 oz) can cream of coconut
- 1 (14 oz) can sweetened condensed milk
- 1 1/2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 1/2 cups sweetened shredded coconut (toasted or plain)
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Mix Cake: In a large bowl, combine white cake mix, coconut milk, vegetable oil, eggs, and coconut extract. Mix until smooth.
- Bake: Pour batter into prepared pan and bake for 28 to 32 minutes until a toothpick inserted comes out clean.
- Poke Holes: While warm, poke holes all over the cake’s top with a wooden spoon handle.
- Prepare Topping: Combine cream of coconut and sweetened condensed milk. Pour over warm cake and let it soak in.
- Cool and Chill: Cool cake, then refrigerate for at least 2 hours.
- Whip Cream: Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Finish: Spread whipped cream over the chilled cake, sprinkle with shredded coconut, and serve chilled.
Notes
- Toast shredded coconut for extra texture and flavor.
- You can use Cool Whip instead of homemade whipped cream.
- Flavors meld beautifully, so the cake is even better the next day.
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 39g
- Sodium: 240mg
- Fat: 24g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg
