The first time I tasted Coconut Dream Cake was at a summer family reunion, the kind where laughter echoes through the backyard and every table is packed with homemade dishes. My aunt brought out a chilled cake that looked like a snow-dusted cloud. One bite, and I was hooked—creamy, dreamy, and bursting with coconut flavor, it was the taste of summer wrapped in sweetness.

Since then, it’s become my go-to dessert for warm weather gatherings and potlucks. The magic is in its simplicity and indulgent texture—a moist white cake soaked in a coconut-milk mixture, topped with fluffy whipped topping and snowy grated coconut. It’s one of those desserts that makes people close their eyes and go, “Mmm.”

Why You’ll Love This Recipe

Ultra Moist and Creamy: Thanks to the coconut milk soak, every bite is rich and decadent.
Crowd-Pleaser: Perfect for potlucks, birthdays, and barbecues.
Easy to Make: Starts with a box cake mix but tastes completely homemade.
Make-Ahead Friendly: Best when chilled overnight.
Customizable Flavor: Choose between vanilla or almond for different nuances.
Tropical Vibes: Instantly transports you to a sunny island.

Ingredients You’ll Need

For the Cake:

1 box Duncan Hines White Cake mix
3 eggs
1 cup milk (whole milk or any preferred kind)
1/2 cup vegetable oil
1 small box vanilla pudding mix (or almond flavor)
1 teaspoon vanilla extract (or almond extract)

For the Topping:

1 can cream of coconut (like Coco Lopez)
1 can sweetened condensed milk
8 oz Extra Creamy Cool Whip (thawed)
12 oz frozen grated coconut

Ingredient Tips:

You can substitute homemade whipped cream if preferred.
Use sweetened shredded coconut if frozen is unavailable, but thawed frozen coconut offers the best texture.

Step-by-Step Instructions

Preheat and Prep

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan. Tip: Use baking spray with flour for easy release.

Mix the Cake Batter

In a large bowl, combine the cake mix, eggs, milk, oil, pudding mix, and extract. Beat on medium speed for 2 minutes until smooth. Tip: Scrape the sides of the bowl to ensure everything is well incorporated.

Bake

Pour the batter into the prepared pan and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Tip: Avoid overbaking to maintain the cake’s soft texture.

Soak with Coconut Mixture

While the cake is baking, mix the cream of coconut and sweetened condensed milk in a bowl. Once the cake is done, remove it from the oven and poke holes all over the top using a skewer or fork. Pour the coconut mixture slowly over the warm cake. Tip: Let the mixture soak in gradually to ensure even absorption.

Chill

Allow the cake to cool to room temperature, then refrigerate for at least 2 hours or overnight. Tip: Chilling overnight deepens the flavor and enhances the texture.

Frost and Decorate

Once fully chilled, spread the thawed Cool Whip evenly over the top. Sprinkle with frozen grated coconut, pressing lightly so it sticks. Tip: Toast some of the coconut for a contrasting texture and golden look.

Serving and Storage Tips

Serve this cake straight from the fridge for the best texture and flavor. For extra flair, top each slice with a maraschino cherry or a sprig of mint.

Store covered in the refrigerator for up to 5 days. It can also be frozen in slices, tightly wrapped, for up to 2 months. Thaw in the fridge overnight before serving.

Helpful Notes

Almond Twist: Try almond extract and pudding for a nutty undertone.
Whipped Topping Alternative: Make homemade whipped cream with heavy cream and a touch of powdered sugar.
Toasting Coconut: Toast a portion of the grated coconut in a skillet for added flavor.
Extra Moisture: If you want it even creamier, reserve some coconut mixture to drizzle before serving.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes! It actually tastes better when made a day in advance.
What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and thicker, perfect for desserts. Coconut milk is more savory and thinner.
Can I use a different cake mix?
Sure! Yellow or butter cake mix works too, but white cake allows the coconut flavor to shine.
How do I know if the cake has absorbed the mixture?
The top will look glossy and moist. Let it sit a bit longer if some liquid is still pooling.
Can I use fresh coconut?
Yes, but it should be grated finely and used immediately for best freshness.
How can I make this less sweet?
Reduce the amount of sweetened condensed milk slightly or use unsweetened whipped cream.
Why is my topping sliding off?
Make sure the cake is completely cooled before adding Cool Whip, and press the coconut gently to help it adhere.

Final Thoughts

Coconut Dream Cake is more than just a dessert—it’s a celebration of comfort, nostalgia, and all things coconut. With its pillowy texture and tropical flair, it’s guaranteed to become a favorite in your baking repertoire.

Try it at your next gathering or family dinner—you might just start a new tradition.

Have you made this cake? Let me know your favorite variation or special occasion where it shined!