Here’s a classic, crowd-pleasing recipe that tastes like it came straight from a Southern church potluck or Grandma’s kitchen:
🥥 Coconut Cream Dream Cake
Ingredients:
For the Cake (easy version):
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1 box white or yellow cake mix (plus eggs, oil, and water as per box)
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OR use a homemade white cake if you prefer
Coconut Cream Filling:
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1 can (15 oz) cream of coconut (like Coco López – NOT coconut milk)
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1 can (14 oz) sweetened condensed milk
Topping:
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1 tub (8 oz) whipped topping (like Cool Whip), thawed
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1–2 cups sweetened shredded coconut, toasted or plain
🧁 Instructions:
1. Bake the Cake:
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Bake cake in a 9×13″ pan according to box or homemade recipe directions.
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Let cool for 10 minutes, then poke holes all over the cake using a skewer, fork, or wooden spoon handle.
2. Soak:
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In a bowl, mix the cream of coconut and condensed milk until smooth.
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Slowly pour over the warm cake, letting it soak into all the holes.
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Cover and refrigerate for at least 4 hours (overnight is best).
3. Top & Chill:
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Spread thawed whipped topping evenly over chilled cake.
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Sprinkle generously with shredded coconut (toasted if you like a nutty flavor).
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Chill another 1–2 hours before serving.
✨ Optional Add-Ons:
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Toasted coconut for depth
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Pineapple tidbits under the whipped topping (for tropical vibes)
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White chocolate shavings or almond slivers
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A splash of rum or coconut rum in the filling (for grown-up flavor)
🍰 Serving Tips:
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Best served cold!
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Store covered in the fridge — stays moist and dreamy for 3–4 days.
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Great make-ahead dessert for holidays, showers, or summer gatherings.
Let me know if you want a layer cake version, from-scratch cake base, or gluten-free adaptation!