Coconut Dream Cake 🥥🍰
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 pudding mix (or almond flavor)
1 teaspoon vanilla extract (or almond extract)
For the Topping:
1 can cream of coconut
1 can sweetened condensed milk
8 oz Extra Creamy Cool Whip (thawed)
12 oz frozen grated coconut
Directions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
In a large bowl, combine cake mix, eggs, milk, oil, pudding mix, and extract. Beat on medium speed for 2 minutes until smooth.
Pour the batter into the prepared pan and bake for 30–35 minutes or until a toothpick inserted comes out clean.
While the cake is baking, mix the cream of coconut and sweetened condensed milk in a bowl until well combined.
Once the cake is baked, remove from the oven and immediately poke holes all over the top using a skewer or fork.
Pour the coconut-milk mixture slowly over the warm cake, letting it soak in thoroughly.
Let the cake cool to room temperature, then refrigerate for at least 2 hours (or overnight for best results).
Once chilled, spread the thawed Cool Whip over the top of the cake evenly.
Sprinkle generously with frozen grated coconut and lightly press it in so it sticks.
Keep refrigerated until ready to serve.
Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes + chill time
Kcal: 410 kcal | Servings: 12 slices
Tips:
Chill overnight for deeper flavor and extra moist texture.
Use almond extract for a subtle twist that complements the coconut beautifully.
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