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Coconut Dream Cake

Emily Parker
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 Slices
Calories 320 kcal

Ingredients
  

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.

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.

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.