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Coconut Cream Dream Cake
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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 8 hours
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

  • 9x13-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 9x13-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.