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Coconut Dream Cake

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

Susan
This Coconut Dream Cake is a truly luscious treat that’s as simple as it is delicious. Each bite combines a soft white cake soaked in a sweet cream of coconut and condensed milk mixture, creating a rich, moist texture that’s topped with a light, fluffy layer of Cool Whip and a generous sprinkle of shredded coconut. The flavors meld together beautifully, offering a delightful balance of sweetness and creamy coconut that’s even better the next day.
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Prep Time 15 minutes
Total Time 8 hours 50 minutes
Servings 12 -16 pieces

Ingredients
  

  • 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

Instructions
 

  • Prepare the Cake: Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan. In a large bowl, mix together the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla extract until smooth and well combined.
  • Bake: 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.
  • Soak with Coconut Mixture: In a small bowl, combine the cream of coconut and sweetened condensed milk. Once the cake is out of the oven and still hot, poke holes all over the surface using a fork or skewer. Pour the coconut mixture evenly over the hot cake, allowing it to soak in.
  • Cool and Frost: Let the cake cool completely. Once cooled, spread the Cool Whip over the top and sprinkle generously with grated coconut.
  • Chill: Refrigerate the cake for at least 8 hours before serving. For the best flavor, let it chill overnight. Enjoy this creamy, dreamy coconut cake that only gets better with time!

Notes

  • Coconut Flavor: For an extra boost of coconut flavor, use coconut extract in place of vanilla or almond.
  • Make-Ahead: This cake is ideal for making a day ahead, as it becomes even more flavorful as it sits.