Coconut Cream Dream Cake 🥥✨
Dreamy, creamy, and loaded with coconut flavor, this Coconut Cream Dream Cake is your shortcut to dessert heaven. Using a white cake mix as the base, it layers in rich vanilla or almond pudding and coconut topping for a light, fluffy finish that’s perfect for spring, summer, or any time you’re craving something sweet and tropical.
This is the kind of dessert you bring to a potluck and everyone asks for the recipe.
Why I Love This Recipe
What makes this cake a dream? It’s ultra-light but indulgently creamy thanks to the pudding mix and coconut cream. It uses simple pantry staples and requires no complicated baking techniques. And the best part? It gets even better the next day—making it perfect for make-ahead desserts and stress-free entertaining.
Ingredients
For the Cake:
- 1 box white cake mix (Duncan Hines recommended)
- 3 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 small box instant vanilla or almond pudding mix (3.4 oz)
For the Topping:
- 1 can (14 oz) sweetened condensed milk
- 1 can (15 oz) cream of coconut (like Coco Lopez)
- 8 oz whipped topping (Cool Whip), thawed
- 1–2 cups sweetened shredded coconut
Optional Garnishes:
- Toasted coconut flakes
- White chocolate shavings
- Fresh berries for a pop of color
Step-by-Step Instructions
1. Preheat & Prepare:
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
2. Mix the Cake Batter:
In a large bowl, combine white cake mix, pudding mix, eggs, milk, and vegetable oil.
Beat with a hand mixer or stand mixer on medium speed for 2 minutes, until smooth.
3. Bake:
Pour batter into the prepared dish and bake for 28–32 minutes, or until a toothpick comes out clean.
Let the cake cool for 10 minutes.
4. Soak the Cake:
Using a fork or skewer, poke holes all over the warm cake.
In a small bowl, combine sweetened condensed milk and cream of coconut.
Pour the mixture evenly over the cake. Let it soak in fully and cool completely.
5. Top & Chill:
Once cool, spread whipped topping over the cake.
Sprinkle generously with shredded coconut.
Refrigerate for at least 4 hours, or overnight for best texture.
Tips for Success
- Don’t skip the poking step—that’s how the cake absorbs all the coconut cream flavor.
- Use room temperature ingredients for a smooth, even batter.
- Want it lighter? Use light Cool Whip and reduced-fat milk and pudding.
- Make it fancy: Toast the coconut before sprinkling for a golden crunch.
Serving Suggestions & Pairings
This dreamy cake goes perfectly with:
- Unicorn Poke Cake if you’re serving a dessert trio
- Ice Cream Sandwich Cake for a frozen contrast
- Oreo Cream Pie as a creamy no-bake option
- Chocolate Chip Cookie Dough Brownie Bombs for the ultimate indulgent sidekick
- Pecan Pie Bars for nutty balance
Storage & Leftovers
- Refrigerate: Store covered in the fridge for up to 5 days.
- Freezer-friendly: Freeze slices wrapped in foil and plastic wrap for up to 1 month.
- Best served cold and fluffy!
More Recipes You’ll Love
For more crowd-pleasing desserts, try:
Final Thoughts
The Coconut Cream Dream Cake is as easy as it is dreamy. With its tropical flavor, ultra-moist texture, and fluffy topping, it’s destined to become a go-to for birthdays, holidays, and any time you need a feel-good dessert that wows.
💬 Tried it? Drop a comment below and share your twist! Don’t forget to follow for more dreamy cakes and no-fail dessert magic.
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