Coconut Cream Dream Cake
why make this recipe
This cake tastes like a small tropical vacation. It is easy and fast. You use a box mix and a little cream of coconut to get a rich, sweet cake. Many people like it for family meals, potlucks, or warm-weather treats.
introduction
This Coconut Cream Dream Cake is soft, moist, and full of coconut flavor. You can make it with simple store ingredients and little time. If you like simple cakes that still feel special, try this one. For a different dessert idea with cream cheese, see this ultimate strawberry cream cheese pound cake.
how to make Coconut Cream Dream Cake
Make the batter in one bowl and bake in one pan. You mix the cake mix, pudding, cream of coconut, eggs, and water. Fold in shredded coconut and bake. Let the cake cool fully, top with whipped cream, and add toasted coconut if you want. For another cake made from a boxed mix with a creamy topping, look at this red velvet cake with cream cheese frosting.
Ingredients :
- 1 box Duncan Hines White Cake Mix
- 1 small box vanilla or almond pudding mix
- 1 can cream of coconut
- 3 large eggs
- 1 cup water
- 1 cup sweetened shredded coconut
- Whipped cream (for topping)
- Toasted coconut flakes (for garnish, optional)
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, pudding mix, cream of coconut, eggs, and water. Mix until everything is well combined.
- Gently fold in the shredded coconut to add that delightful texture.
- Pour the batter into a greased 9×13 inch baking pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Once cooled, generously top with whipped cream and sprinkle on toasted coconut flakes if you’re feeling fancy.
- Slice, serve, and enjoy every tropical bite!
how to serve Coconut Cream Dream Cake
Cut the cake into squares. Put a dollop of whipped cream on each slice. Add toasted coconut flakes for crunch and look. Serve at room temperature or slightly chilled. For a savory coconut idea that also uses cream flavors, check this baked cod with coconut lemon cream sauce.
how to store Coconut Cream Dream Cake
Cover the cake with plastic wrap or a lid. Keep it in the fridge because of the whipped cream topping. It will stay good for 3–4 days. If you want to freeze, wrap slices tightly and freeze up to 2 months. Thaw in the fridge before serving.
tips to make Coconut Cream Dream Cake
- Measure the water and eggs well for a moist cake.
- Do not overmix the batter. Mix until just combined.
- Cool the cake fully before you add whipped cream. This keeps the topping from melting.
- Toast the coconut in a dry pan over low heat for a few minutes. Watch it so it does not burn.
- Use a good brand of cream of coconut for the best flavor.
variation (if any)
- Add a layer of cream cheese frosting instead of whipped cream for a richer cake.
- Fold in chopped pineapple for a pina colada twist.
- Mix in a teaspoon of almond extract if you like a nutty note.
FAQs
Q: Can I use regular coconut milk instead of cream of coconut?
A: No. Cream of coconut is sweet and thick. Regular coconut milk is thin and not as sweet. The cake will not be the same.
Q: Can I skip the pudding mix?
A: You can, but the pudding mix helps the cake stay moist and adds flavor. The cake will still work without it, but expect a different texture.
Q: Do I have to use a 9×13 pan?
A: You can use other pans. Baking time will change for smaller or deeper pans. Check with a toothpick until it comes out clean.
Q: Can I make this cake egg-free?
A: You can try an egg substitute, but results may vary. Use a reliable egg replacer and expect some texture change.
Conclusion
If you want another take on a coconut dream cake, you can find a similar recipe at Coconut Dream Cake – bakes & recipes. For a home cook’s version with clear steps and photos, see this Coconut Dream Cake.
Print
Coconut Cream Dream Cake
A soft, moist cake bursting with coconut flavor, perfect for family meals and potlucks.
- Total Time: 50 minutes
- Yield: 12 servings 1x
Ingredients
- 1 box Duncan Hines White Cake Mix
- 1 small box vanilla or almond pudding mix
- 1 can cream of coconut
- 3 large eggs
- 1 cup water
- 1 cup sweetened shredded coconut
- Whipped cream (for topping)
- Toasted coconut flakes (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, pudding mix, cream of coconut, eggs, and water. Mix until well combined.
- Gently fold in the shredded coconut.
- Pour the batter into a greased 9×13 inch baking pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Once cooled, generously top with whipped cream and sprinkle toasted coconut flakes on top.
- Slice, serve, and enjoy every tropical bite!
Notes
For best results, do not overmix the batter, and cool the cake fully before adding whipped cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: coconut cake, tropical dessert, easy cake recipe, summer dessert
