Coconut Cream Dream Cake

Recipe Details

• Category: Dessert
• Cuisine: American
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 1 cake (12 servings)

Ingredients

• 1 box white cake mix (plus ingredients listed on the box)
• 1 can (15 oz) cream of coconut (like Coco Lopez)
• 1 box (3.4 oz) instant coconut cream pudding mix
• 1½ cups cold milk
• 1 tub (8 oz) whipped topping (Cool Whip), thawed
• 1½ cups sweetened shredded coconut, toasted

Instructions

1. Preheat oven and bake cake according to package instructions in a 9×13 inch pan. Let cool slightly.
2. Using the handle of a wooden spoon, poke holes all over the warm cake.
3. Pour the cream of coconut evenly over the cake, letting it soak into the holes. Let cake cool completely.
4. In a bowl, whisk together the pudding mix and milk until thickened (about 2 minutes). Spread over the cooled cake.
5. Top with whipped topping and sprinkle generously with toasted coconut.
6. Chill for at least 4 hours (or overnight) before serving for best flavor.

Expert Tips

• Use full-fat coconut cream for best richness and tropical flavor.
• To toast coconut: bake on a sheet at 325°F (165°C) for 5–10 minutes, stirring often until golden.
• Add a splash of rum to the pudding for an extra flavor boost (optional).