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Coconut Cream Dream Cake

This light and creamy cake is full of coconut flavor, made easy with a white cake mix and cream of coconut for a quick tropical dessert.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American, Tropical
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box Duncan Hines White Cake Mix Use any brand of white cake mix.
  • 1 small box vanilla or almond pudding mix Choose vanilla for classic flavor or almond for a nutty twist.
  • 1 can cream of coconut Ensure you use cream of coconut for sweetness.
  • 3 large eggs Use room temperature eggs for better mixing.
  • 1 cup water
  • 1 cup sweetened shredded coconut Fold in gently after mixing the batter.
Topping
  • 1 cup Whipped cream For topping.
  • to taste Toasted coconut flakes Optional, for garnish.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the cake mix, pudding mix, cream of coconut, eggs, and water. Mix until everything is well combined.
  3. Gently fold in the shredded coconut to add that delightful texture.
  4. Pour the batter into a greased 9x13 inch baking pan, smoothing the top.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Allow the cake to cool completely in the pan.
Serving
  1. Once cooled, generously top with whipped cream and sprinkle on toasted coconut flakes if you’re feeling fancy.
  2. Cut the cake into squares. Serve chilled or at room temperature.

Notes

Store the cake covered with plastic wrap or in an airtight container in the fridge for up to 4 days. For longer storage, freeze slices in a sealed container for up to 1 month.