Coconut Cream Dream Cake

Ingredients

Cake

• 1 box white cake mix (Duncan Hines recommended)
• 3 large eggs
• 1 cup whole milk
• ½ cup vegetable oil

Coconut Cream Filling

• 1 (14 oz) can sweetened condensed milk
• 1 (15 oz) can cream of coconut
• 1 teaspoon vanilla extract

Frosting

• 1 (8 oz) container whipped topping, thawed
• 1 (8 oz) package cream cheese, softened
• ½ cup powdered sugar
• 1 teaspoon coconut extract (optional)

Topping

• 2 cups sweetened shredded coconut
• Toasted coconut flakes, for garnish (optional)
• Maraschino cherries, for garnish (optional)

Instructions

1. Preheat the oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
2. In a large mixing bowl, combine the cake mix, eggs, milk, and vegetable oil. Beat for 2–3 minutes until smooth.
3. Pour the batter into the prepared pan and bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.
4. Let the cake cool for about 10 minutes.
5. Using the handle of a wooden spoon, poke holes all over the warm cake.
6. In a bowl, whisk together the sweetened condensed milk, cream of coconut, and vanilla extract.
7. Slowly pour the mixture over the cake, allowing it to soak into the holes. Let the cake cool completely.
8. Beat the softened cream cheese and powdered sugar until smooth. Fold in the whipped topping and coconut extract until light and fluffy.
9. Spread the frosting evenly over the cooled cake.
10. Sprinkle the shredded coconut generously over the top.
11. Refrigerate for at least 4 hours, preferably overnight, before serving.

Serving Suggestions

• Top each slice with toasted coconut flakes.
• Garnish with a maraschino cherry for a classic presentation.
• Serve chilled with fresh pineapple or berries.
• Pair with coffee, iced tea, or a tropical fruit smoothie.

Tips

• Toast the coconut for extra flavor and crunch.
• Chill overnight for the best texture and flavor.
• Store covered in the refrigerator for up to 5 days.
• This cake is even better the next day as the coconut filling fully soaks into the cake.

Prep Time: 15 minutes
Bake Time: 30 minutes
Chill Time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12–15