Oh honey, this recipe is a true keeper! If you’re a fan of all things coconut, you’ll fall in love with this decadent Coconut Lover’s Dream Cake. Imagine a soft, fluffy white cake soaked in a luscious blend of cream of coconut and sweetened condensed milk, then topped with a generous layer of creamy Cool Whip and a sprinkle of shredded coconut. It’s sweet, creamy, and oh-so-satisfying—perfect for any occasion, and even better the next day! Trust me, this dessert will have everyone asking for seconds.
Ingredients You’ll Need:
For the Cake:
- 1 box Duncan Hines White Cake mix: The base of this delicious cake, perfectly light and fluffy.
- 3 large eggs: Adds richness and helps bind the cake.
- 1 cup milk: Keeps the cake moist and tender.
- ½ cup vegetable oil: Adds moisture and ensures a soft texture.
- 1 small box vanilla pudding (or almond): Adds flavor and makes the cake extra moist.
- 1 tsp vanilla extract (or almond): Enhances the flavor of the cake.
For the Topping:
- 1 can cream of coconut: Infuses the cake with a rich coconut flavor.
- 1 can sweetened condensed milk: Adds a sweet, creamy element that soaks into the cake.
- 8 oz Extra Creamy Cool Whip: Light, fluffy, and the perfect frosting for this cake.
- 12 oz frozen grated coconut: Sprinkled on top for a burst of coconut flavor.
Directions to Make This Irresistible Cake:
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, vanilla pudding mix, and vanilla extract. Mix until the batter is smooth and well combined. Pour the batter into a greased 9×13-inch baking dish.
- Bake: Place the dish in the oven and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and springy to the touch.
- Soak the Cake: While the cake is still hot, use a fork or the handle of a wooden spoon to poke holes all over the surface. In a medium bowl, mix together the cream of coconut and sweetened condensed milk until smooth. Pour this mixture evenly over the hot cake, letting it soak into all the holes.
- Cool and Frost: Let the cake cool to room temperature. Once cooled, spread the Cool Whip evenly over the top. Sprinkle the grated coconut generously over the frosting, covering the entire surface.
- Chill and Serve: Refrigerate the cake for at least 8 hours, or overnight for best results. The flavors will meld together, making the cake even more delicious the next day. Serve chilled and watch it disappear!
Tips for the Best Coconut Cake:
- Make Ahead: This cake is perfect for making ahead of time. The longer it chills, the better it tastes!
- Substitutions: If you prefer a nuttier flavor, use almond pudding and almond extract instead of vanilla.
- Topping Variations: Add toasted coconut flakes for a crunchy topping or a drizzle of chocolate syrup for a decadent twist.
FAQ
1. Can I use fresh coconut instead of frozen?
Yes, you can use fresh shredded coconut, but make sure it’s finely grated for the best texture.
2. How do I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The cake stays moist and delicious!
3. Can I use whipped cream instead of Cool Whip?
Yes, you can use homemade whipped cream, but be sure to stabilize it so it holds up well.
4. What’s the best way to serve this cake?
Serve it chilled straight from the fridge. It’s perfect as a refreshing dessert on a warm day or a sweet treat to end any meal.
Share the Love!
Did this Coconut Lover’s Dream Cake make your day sweeter? Don’t forget to share the recipe with your friends and family on Pinterest and Facebook. It’s a guaranteed hit, and your loved ones will thank you for this delicious find. Thank you for following along, and stay tuned for more mouthwatering recipes! 💖
Coconut Lover’s Dream Cake: A Sweet, Creamy Delight
Ingredients
- For the Cake:
- 1 box Duncan Hines White Cake mix: The base of this delicious cake perfectly light and fluffy.
- 3 large eggs: Adds richness and helps bind the cake.
- 1 cup milk: Keeps the cake moist and tender.
- ½ cup vegetable oil: Adds moisture and ensures a soft texture.
- 1 small box vanilla pudding or almond: Adds flavor and makes the cake extra moist.
- 1 tsp vanilla extract or almond: Enhances the flavor of the cake.
- For the Topping:
- 1 can cream of coconut: Infuses the cake with a rich coconut flavor.
- 1 can sweetened condensed milk: Adds a sweet creamy element that soaks into the cake.
- 8 oz Extra Creamy Cool Whip: Light fluffy, and the perfect frosting for this cake.
- 12 oz frozen grated coconut: Sprinkled on top for a burst of coconut flavor.
Instructions
- Prepare the Cake Batter: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, vanilla pudding mix, and vanilla extract. Mix until the batter is smooth and well combined. Pour the batter into a greased 9x13-inch baking dish.
- Bake: Place the dish in the oven and bake for 32-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden and springy to the touch.
- Soak the Cake: While the cake is still hot, use a fork or the handle of a wooden spoon to poke holes all over the surface. In a medium bowl, mix together the cream of coconut and sweetened condensed milk until smooth. Pour this mixture evenly over the hot cake, letting it soak into all the holes.
- Cool and Frost: Let the cake cool to room temperature. Once cooled, spread the Cool Whip evenly over the top. Sprinkle the grated coconut generously over the frosting, covering the entire surface.
- Chill and Serve: Refrigerate the cake for at least 8 hours, or overnight for best results. The flavors will meld together, making the cake even more delicious the next day. Serve chilled and watch it disappear!