Coconut Cream Dream Cake

The true magic of this Coconut Cream Dream Cake lies in the luxurious filling that infuses every bite with tropical flavor. By poking holes in the warm cake and pouring the luscious mixture of sweetened condensed milk and cream of coconut over it, the cake transforms into a moist, decadent dessert that practically melts in your mouth. Topped with fluffy whipped cream and sprinkled with sweetened coconut, each bite is a perfect harmony of creamy richness and delicate texture. This cake is guaranteed to leave a lasting impression at any gathering!

Ingredients

Cake:

• 1 box white cake mix (Duncan Hines recommended)
• 3 large eggs
• 1 cup milk
• ½ cup vegetable oil
• 1 small box vanilla or almond pudding mix
• 1 tsp vanilla or almond extract

Filling:

• 1 can (14 oz) sweetened condensed milk
• 1 cup cream of coconut (such as Coco López)

Frosting:

• 1 tub (8 oz) whipped topping (Cool Whip)
• 1 cup shredded sweetened coconut
• Optional: Toasted coconut or white chocolate curls for garnish

• Instructions

  For the Cake:

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper for easier removal.
  2. Mix the Batter: In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Use an electric mixer on medium speed to beat the mixture for 2-3 minutes until smooth and well combined.
  3. Bake: Pour the batter into the prepared baking dish and smooth the top with a spatula. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  4. Cool the Cake: Allow the cake to cool in the pan for 10 minutes. Then, use a fork or wooden skewer to poke small holes evenly across the surface of the cake.

  ---

  For the Filling:

  1. Combine Ingredients: In a small mixing bowl, whisk together the sweetened condensed milk and cream of coconut until fully blended.
  2. Soak the Cake: Slowly pour the filling mixture over the cake, ensuring it seeps into the holes. Use a spatula to spread it evenly across the surface. Let the cake rest for 30-40 minutes to absorb the filling completely.

  ---

  For the Frosting:

  1. Frost the Cake: Once the cake has cooled and absorbed the filling, spread the whipped topping evenly over the top.
  2. Add Coconut: Sprinkle the shredded coconut generously over the whipped topping.

  ---

  Garnish and Serve:

  1. Optional Garnish: For extra flair, garnish the top with toasted coconut or white chocolate curls. To toast coconut, place it in a dry skillet over medium heat, stirring constantly, until golden brown.
  2. Chill: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together.
  3. Serve: Slice into squares and serve chilled. Enjoy your dreamy coconut delight!