Coconut Cream Dream Cake

If you’re searching for a dessert that’s moist, rich, and packed with tropical flavor, this Coconut Cream Dream Cake is the ultimate crowd-pleaser. Made with a soft and fluffy white cake base, soaked in a luscious mixture of cream of coconut and sweetened condensed milk, and topped with creamy Cool Whip and shredded coconut, it’s pure indulgence in every bite.

Perfect for holidays, summer parties, potlucks, birthdays, and Sunday dinners, this cake not only tastes incredible but also looks stunning on the dessert table. Best of all? It’s surprisingly easy to make using a simple cake mix base, making it one of the most reliable easy coconut dessert recipes you’ll ever try.

Why You’ll Love This Coconut Cream Dream Cake

• Moist & Flavorful: Thanks to the coconut-milk soak, every bite is tender and rich.

• Tropical Vibes: The combination of coconut, vanilla, and whipped topping is refreshing yet indulgent.

• Crowd Favorite: Always a hit at potlucks, family gatherings, and parties.

• Make-Ahead Dessert: Tastes even better the next day, making it perfect for meal planning.

• Beginner-Friendly: Simple ingredients, easy steps, and a professional-looking result.

Ingredients Breakdown

For the Cake:

• 1 box Duncan Hines White Cake Mix – The base for a light, fluffy cake.

• 3 eggs – Adds structure and richness.

• 1 cup milk – Enhances moisture and flavor.

• ½ cup vegetable oil – Keeps the crumb soft and tender.

• 1 small box vanilla pudding (or almond) – Locks in moisture and boosts flavor.

• 1 tsp vanilla extract (or almond) – Enhances aroma and sweetness.

For the Topping:

• 1 can cream of coconut – Essential for that tropical coconut taste.

• 1 can sweetened condensed milk – Makes the cake ultra-moist and sweet.

• 8 oz Extra Creamy Cool Whip – A light, fluffy topping that balances richness.

• 12 oz frozen grated coconut – Adds texture and authentic coconut flavor.

Tips and Tricks for Success

• Don’t skip the holes: Use a fork or skewer to poke deep holes so the coconut mixture seeps in fully.

• Chill overnight: The longer it rests, the more the flavors meld together.

• Extra garnish idea: Toast some of the shredded coconut for a golden, nutty crunch on top.

• Switch up the extract: Almond extract adds a bakery-style flavor that pairs beautifully with coconut.

• Make it layered: Instead of a sheet cake, bake in round pans and assemble as a layer cake for special occasions.

Variations and Customizations

• Pineapple Twist: Add crushed pineapple between the whipped topping and coconut layer.

• Nutty Coconut Cake: Sprinkle chopped pecans or almonds on top for added crunch.

• Chocolate Coconut Dream: Drizzle melted chocolate or chocolate ganache over the whipped topping.

• Sugar-Free Option: Use sugar-free pudding mix, light whipped topping, and unsweetened coconut.

• Mini Servings: Bake in muffin tins or ramekins for individual coconut cakes.

Pairing Suggestions

• Beverages: Pair with iced coffee, coconut water, or a piña colada-inspired mocktail.

• Main Dish Pairing: Perfect follow-up to grilled chicken, seafood, or tropical BBQ.

• Holiday Dessert Table: Serves beautifully alongside pies, cheesecakes, and fruit tarts.

Storage Instructions

• Refrigerator: Store covered for up to 4 days. Keeps best when chilled.

• Freezer: Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the fridge.

• Meal Prep Tip: Make the cake a day in advance for peak flavor and convenience.

Popular Questions (FAQs)

Q1: Can I use homemade whipped cream instead of Cool Whip?
Yes! Whip 2 cups heavy cream with ½ cup powdered sugar until stiff peaks form. Use in place of Cool Whip.

Q2: What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweetened and thicker, perfect for desserts. Coconut milk is unsweetened and thinner, better for cooking.

Q3: Can I make this cake ahead of time?
Absolutely—this cake is even better the next day, so it’s a great make-ahead dessert.

Q4: Can I toast the coconut before topping the cake?
Yes! Toasting coconut enhances flavor and adds a nice crunch.

Q5: Can I use almond pudding instead of vanilla?
Yes—almond pudding and extract pair beautifully with coconut for a bakery-style twist.

Caroline

Coconut Cream Dream Cake

A moist and tropical sheet cake made with white cake mix, a creamy coconut topping, and a fluffy whipped coconut finish — the ultimate crowd-pleasing dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 8 hours hrs

Servings: 12 squares

Course: Dessert

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 1 box Duncan Hines White Cake Mix
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 small box vanilla pudding mix (or almond)
• 1 tsp vanilla extract (or almond)
• 1 can cream of coconut
• 1 can sweetened condensed milk
• 8 oz Extra Creamy Cool Whip
• 12 oz frozen grated coconut

Equipment

• 9×13-inch baking pan
• mixing bowl
• electric mixer or whisk
• skewer or fork
• refrigerator

Method

 

1. Preheat oven to 350°F. In a large mixing bowl, combine cake mix, eggs, milk, vegetable oil, vanilla pudding mix, and vanilla extract. Beat until smooth. Pour into a greased 9×13-inch baking pan and bake for 32–35 minutes, until a toothpick inserted in the center comes out clean.
2. While cake is hot, mix cream of coconut and sweetened condensed milk. Poke holes all over the cake with a skewer or fork, then pour the coconut mixture evenly over the top, letting it soak in.
3. Let cake cool completely. Spread Cool Whip evenly on top, then sprinkle with grated coconut.
4. Refrigerate at least 8 hours, preferably overnight, before slicing and serving.

Notes

Best served chilled after resting overnight to allow the coconut flavors to fully develop. Perfect for holidays, potlucks, or whenever you crave a creamy tropical treat.