introduction
This cake is light, creamy, and full of coconut taste. It uses a white cake mix and cream of coconut for a quick, tropical dessert. If you like simple baking ideas, you may also enjoy this Cajun Cream Cheese Chicken Pasta Bake.
why make this recipe
Make this recipe when you want an easy, tasty dessert. It is fast to mix and bakes in one pan. The cake is moist and perfect for family gatherings or a weeknight treat.
how to make Coconut Cream Dream Cake
Mix the box cake mix, pudding mix, cream of coconut, eggs, and water. Stir until smooth. Fold in shredded coconut. Pour the batter into a greased 9×13 pan. Bake, cool, and top with whipped cream. Add toasted coconut flakes if you like.
Ingredients :
- 1 box Duncan Hines White Cake Mix
- 1 small box vanilla or almond pudding mix
- 1 can cream of coconut
- 3 large eggs
- 1 cup water
- 1 cup sweetened shredded coconut
- Whipped cream (for topping)
- Toasted coconut flakes (for garnish, optional)
For another quick cake mix treat, see this cake mix cookies recipe for more ideas.
Directions :
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, pudding mix, cream of coconut, eggs, and water. Mix until everything is well combined.
- Gently fold in the shredded coconut to add that delightful texture.
- Pour the batter into a greased 9×13 inch baking pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Once cooled, generously top with whipped cream and sprinkle on toasted coconut flakes if you’re feeling fancy.
- Slice, serve, and enjoy every tropical bite!
how to serve Coconut Cream Dream Cake
Cut the cake into squares. Serve chilled or at room temperature. Add a dollop of extra whipped cream and a few toasted coconut flakes on top for a pretty plate.
how to store Coconut Cream Dream Cake
Cover the cake with plastic wrap or store in an airtight container. Keep in the fridge for up to 4 days. For longer storage, freeze slices in a sealed container for up to 1 month.
tips to make Coconut Cream Dream Cake
Use room temperature eggs for better mixing. Don’t overmix the batter. Let the cake cool fully before adding whipped cream so the topping does not melt. For best chew, toast the coconut flakes lightly in a pan. For more dessert ideas, try these cheesecake stuffed chocolate chip cookie bites.
variation (if any)
Replace the vanilla pudding with almond pudding for a nutty note. Fold in a cup of crushed pineapple for a piña colada twist. You can also swap whipped cream for a light cream cheese frosting if you want a richer cake.
FAQs
Q: Can I use regular coconut milk instead of cream of coconut?
A: Cream of coconut is sweeter and thicker. Regular coconut milk will thin the batter and change the taste. You can use it, but add a little sugar and reduce other liquid.
Q: Can I use fresh coconut instead of sweetened shredded coconut?
A: Yes. Fresh coconut will give a fresher taste. Use similar volume and note it may be less sweet.
Q: Do I need to toast the coconut flakes?
A: No. Toasting adds crunch and flavor. It is optional but makes the cake look and taste nicer.
Q: Can I make this in two 8-inch pans instead of a 9×13?
A: Yes. Watch the baking time; smaller pans may bake faster. Check with a toothpick.
Conclusion
If you want another coconut cake idea with a similar name, try this detailed recipe at Bethcakes Coconut Dream Cake. For a different take and step-by-step photos, see the Coconut Dream Cake post at JoyfulScribblings Coconut Dream Cake.
Print
Coconut Cream Dream Cake
- Total Time: 50 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A light and creamy coconut cake made with a cake mix and cream of coconut, perfect for easy tropical desserts.
Ingredients
- 1 box Duncan Hines White Cake Mix
- 1 small box vanilla or almond pudding mix
- 1 can cream of coconut
- 3 large eggs
- 1 cup water
- 1 cup sweetened shredded coconut
- Whipped cream (for topping)
- Toasted coconut flakes (for garnish, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the cake mix, pudding mix, cream of coconut, eggs, and water. Mix until everything is well combined.
- Gently fold in the shredded coconut.
- Pour the batter into a greased 9×13 inch baking pan, smoothing the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool completely in the pan.
- Once cooled, top with whipped cream and sprinkle on toasted coconut flakes.
- Slice, serve, and enjoy.
Notes
Use room temperature eggs for better mixing. Don’t overmix the batter. For best chew, toast the coconut flakes lightly in a pan.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 square
- Calories: 290
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: cake, coconut, dessert, easy baking, tropical dessert