Here’s a luscious Coconut Cream Dream Cake 🥥✨ — soft, moist layers with a creamy coconut filling and dreamy whipped topping. It’s rich yet light, perfect for coconut lovers!
🍴 Ingredients (9×13 cake or 2 round layers)
For the Cake:
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1 box white cake mix (plus ingredients on box: eggs, oil, water)
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1 cup coconut milk (replace part of the water with this for extra flavor)
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1 tsp coconut extract (optional, for stronger flavor)
For the Filling:
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1 can (14 oz) cream of coconut (like Coco López)
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1 can (12 oz) evaporated milk
For the Topping:
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8 oz cream cheese (softened)
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1 cup powdered sugar
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1 container (8 oz) Cool Whip (or whipped cream)
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1 cup shredded sweetened coconut (toasted, for garnish)
👩🍳 Instructions
1. Bake the Cake
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Preheat oven to 350°F (175°C).
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Prepare cake mix as directed, but swap part of the water for coconut milk and add coconut extract.
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Bake in a greased 9×13 pan (or two 8-inch rounds) until a toothpick comes out clean. Cool slightly.
2. Add the Cream Filling
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Whisk together cream of coconut and evaporated milk.
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While cake is still warm, poke holes all over with a skewer or fork.
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Slowly pour coconut mixture over cake so it soaks in.
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Chill cake in the fridge for at least 2 hours (overnight is best).
3. Make the Topping
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Beat cream cheese and powdered sugar until smooth.
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Fold in Cool Whip (or whipped cream) until fluffy.
4. Assemble
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Spread topping evenly over chilled cake.
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Sprinkle generously with shredded coconut (toasted for extra flavor).
5. Serve
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Keep refrigerated until serving. This cake tastes even better the next day when flavors meld.