Coconut Dream Cake: Creamy Coconut Poke Cake with Cool Whip and Coconut Topping

This Coconut Dream Cake is a tropical treat that combines layers of creamy, sweet coconut flavor with a soft, moist cake base. Infused with a coconut-milk soak and topped with Cool Whip and grated coconut, this chilled cake is the perfect make-ahead dessert for any occasion. It’s rich, dreamy, and only gets better as it chills, making it a crowd-pleaser for parties and family gatherings.

Why You’ll Love This Recipe

• Rich Coconut Flavor: Coconut-infused cake layers, a coconut milk soak, and grated coconut topping create a delicious tropical experience.
• Make-Ahead Friendly: This cake is perfect for prepping a day in advance as the flavors meld overnight.
• Soft and Moist Texture: The poke cake method ensures that every bite is tender and infused with sweet coconut goodness.
• Simple Ingredients: Made with a box cake mix and a few easy add-ins for a dessert that tastes homemade.

Ingredients

For the Cake

• 1 box Duncan Hines White Cake mix
• 3 eggs
• 1 cup milk
• 1/2 cup vegetable oil
• 1 small box vanilla or almond-flavored pudding mix
• 1 teaspoon vanilla or almond extract

For the Topping

• 1 can cream of coconut
• 1 can sweetened condensed milk
• 8 oz Extra Creamy Cool Whip
• 12 oz frozen grated coconut

Step-by-Step Instructions

Step 1: Prepare the Cake

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla (or almond) extract.
3. Mix until the batter is smooth and well-combined, with no lumps.

Step 2: Bake

4. Pour the batter into the prepared baking pan and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
5. Remove the cake from the oven but keep it in the pan.

Step 3: Soak with Coconut Mixture

6. In a small bowl, combine the cream of coconut and sweetened condensed milk.
7. While the cake is still hot, use a fork or skewer to poke holes all over the surface.
8. Pour the coconut mixture evenly over the cake, allowing it to soak into the holes.

Step 4: Cool and Frost

9. Let the cake cool completely in the pan.
10. Once cooled, spread the Cool Whip evenly over the top and sprinkle generously with grated coconut.

Step 5: Chill

11. Cover the cake and refrigerate for at least 8 hours or, ideally, overnight to allow the flavors to meld together.

Kitchen Equipment Needed

• Large mixing bowl
• Hand mixer or whisk for mixing
• 9×13-inch baking pan
• Fork or skewer for poking holes in the cake

Serving and Storage Tips

• Serving: Serve chilled for the best texture and flavor. This cake is perfect for gatherings and can be sliced into 12-16 pieces.
• Storage: Cover and refrigerate any leftovers for up to 5 days. The flavors continue to develop as the cake sits.
• Freezing: Freeze individual slices in an airtight container for up to 3 months. Thaw in the fridge before serving.

Variations

• Extra Coconut Flavor: Substitute the vanilla or almond extract with coconut extract for a more intense coconut flavor.
• Toasted Coconut Topping: For added texture and flavor, sprinkle toasted coconut flakes on top of the Cool Whip layer.
• Lemon or Lime Twist: Add a teaspoon of lemon or lime zest to the cake batter for a bright citrusy contrast to the coconut.

Helpful Tips

• Make Sure It’s Cream of Coconut: Use cream of coconut (often found in the cocktail section) instead of coconut milk for the right sweetness and texture.
• Poke Deep Holes: Ensure the holes reach almost to the bottom of the cake so the coconut mixture fully absorbs.
• Chill Well: Refrigerating for at least 8 hours allows the cake to fully soak up the coconut mixture for a perfect, moist texture.

Frequently Asked Questions

1. Can I make this cake in advance?
Yes, this cake is perfect for making a day ahead as it tastes even better after chilling overnight.

2. What’s the difference between cream of coconut and coconut milk?
Cream of coconut is sweet and thick, ideal for desserts, whereas coconut milk is thinner and unsweetened. For this recipe, be sure to use cream of coconut for the best results.

3. Can I substitute regular whipped cream for Cool Whip?
Yes, but the cake may not hold up as long since homemade whipped cream isn’t as stable as Cool Whip.

4. Can I use fresh coconut?
Yes! Freshly grated coconut will work wonderfully, though frozen grated coconut is convenient and easy to use.

5. Can I use a different cake mix?
Vanilla or yellow cake mix would work as well, though white cake provides the best canvas for the coconut flavor.

This Coconut Dream Cake is a creamy, tropical delight with layers of soft cake, a coconut-infused soak, and a fluffy Cool Whip topping. It’s an indulgent yet simple dessert that’s sure to impress at any gathering. Enjoy every bite of this sweet, dreamy treat!

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