Here’s a Coconut Cream Dream Cake recipe that’s deliciously moist and packed with coconut flavor. It’s perfect for any occasion, whether it’s a holiday or a simple dessert to enjoy with friends and family!
Coconut Cream Dream Cake
Ingredients:
For the Cake:
- 1 box of yellow cake mix (preferably a moist variety)
- 1 cup coconut milk (or regular milk)
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup shredded sweetened coconut
For the Coconut Cream Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup shredded sweetened coconut (for garnish)
Instructions:
1. Make the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, combine the yellow cake mix, coconut milk, vegetable oil, eggs, and vanilla extract. Mix well until smooth and well combined.
- Stir in the shredded coconut.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
2. Make the Coconut Cream Filling:
- In a medium saucepan, combine the sweetened condensed milk, coconut milk, heavy cream, and vanilla extract.
- Heat over medium heat, stirring occasionally, until the mixture is smooth and slightly thickened (about 5 minutes). Remove from heat and stir in the shredded coconut.
- Let the mixture cool completely.
3. Assemble the Cake:
- Once the cakes are completely cool, slice each cake in half horizontally, creating 4 layers.
- Place the first layer of cake on a serving platter and spread a generous layer of the coconut cream filling on top.
- Place the second layer of cake on top and repeat the process until all layers are stacked with coconut cream filling between them.
4. Make the Frosting:
- In a medium bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar and continue to beat until fully combined.
- Add the vanilla extract and beat until smooth.
- Frost the top and sides of the assembled cake with the cream cheese frosting.
5. Garnish and Serve:
- Sprinkle the top and sides of the frosted cake with shredded sweetened coconut for a beautiful and delicious finish.
- Refrigerate the cake for about 30 minutes before serving to allow the frosting to set.
Tips:
- For extra coconut flavor, you can toast the shredded coconut in a dry skillet over low heat until golden brown, then use it for garnish.
- You can make this cake ahead of time! It tastes even better the next day after the flavors have had time to meld together.
This Coconut Cream Dream Cake is so creamy, moist, and coconut-packed—it’s sure to become a family favorite!