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This coconut cream dream cake is the ultimate treat for coconut lovers. Imagine a luscious white cake with tiny pockets filled with rich coconut cream, topped with a cloud of whipped cream and a sprinkle of sweet, fresh coconut flakes. It’s like a slice of heaven and absolutely irresistible for anyone who adores coconut.
Why You’ll Love This Recipe
If you’re a fan of coconut, this cake is going to be your new favorite. Not only does it taste amazing, but it also improves over time, making it ideal for parties and special occasions. It’s a simple yet elegant dessert that promises to impress.
Kitchen Equipment You’ll Need
- 13x9x2 inch baking pan
- Mixing bowls
- Fork
- Spatula
Ingredients
- 1 can of yellow butter cake mix
- 1 14 oz can of coconut cream
- 1 14 oz can of Eagle Brand milk
- 8 oz. Cool Whip
- 1 package of frozen coconut (thawed)
Step-by-Step Instructions
- Start by baking the yellow butter cake mix according to the package instructions in a 13x9x2 inch pan.
- Once the cake is baked and still hot, use a fork to pierce holes all over the top.
- In a bowl, mix together the coconut cream and Eagle Brand milk. Pour this mixture evenly over the hot cake, allowing it to soak in.
- Cover and refrigerate the cake until it’s completely cooled.
- Once cooled, spread 8 ounces of Cool Whip over the top of the cake, followed by the thawed coconut.
- Store the cake in the refrigerator until ready to serve. Enjoy!
Tips for Success
- Make sure to pierce the cake thoroughly to allow the coconut cream mixture to soak in well.
- Let the cake cool completely before adding the Cool Whip topping to prevent it from melting.
Additional Tips or Variations
- For an extra coconut flavor, you can toast the coconut flakes before adding them to the cake.
- Try adding a layer of crushed pineapple between the cake and Cool Whip for a tropical twist.
Nutritional Highlights (Per Serving)
Note: Nutritional values will vary based on serving size and specific ingredients used.
Frequently Asked Questions (FAQ)
- Can I make this cake in advance? Yes, this cake gets better as it sits, so feel free to make it a day or two ahead of time.
- Can I use fresh coconut instead of frozen? Absolutely! Fresh coconut will work just as well.
- How should I store leftovers? Keep any leftovers in an airtight container in the refrigerator.
Conclusion
This Creme of Coconut Cake is a delightful dessert that’s sure to please any crowd. Give this recipe a try and let the tropical flavors transport you to a coconut paradise. Don’t forget to share your delicious creations and experiences with us in the comments below!
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This has got to be the weirdest recipe I have ever seen. What the hell is “a can of butter yellow cake mix”? And the instruction say to bake in a 13×9 in pan but the picture shows a round cake. Has something been lost in translation?
Something got lost
I totally agree
Agree
Do the 9×13 cake pan. Use box mix. I also use a can of Coco Casa and Eagle Brand milk mixed to pour over the holes. It helps to poke some larger holes with handle of wooden spoon. Keep spreading cream over holes until it is absorbed.
Chocolate Version—- use chocolate cake mix, poke holes, mix Eagle Brand milk and butterscotch or caramel ice cream sauce, Pour over warm cake after poking holes. Cool Whip icing after refrigeration. Sprinkle a bag of Heath Bar Brickle over cool Whip. You can find Brickle in with the choc chips.
Where do I find a yellow butter cake mix? Is it the same as.a yellow cake? I think it would look and taste better if the coconut on the top of the cake was toasted.
Where can one find “frozen coconut” these days? Bird’s-Eye doesn’t produce it anymore. I had to stop making our favorite cake (our only cake) a few years ago because I cannot find frozen coconut anymore. I do not think simply freezing some coconut would be the same. Thanks.
I won’t be able to verify for a couple of days, but a quick Google search says it is available at my local Walmart. I would love to make this, even if the recipe is a bit…odd.
duncan hines makes the butter golden cake mix.. and there is no reason you cannot use canned coconut for the topping.. this is a type of poke cake using the milk and coconut cream in place of pudding on top..
I assume they mean a box of Yellow Butter Cake Mix. I have never heard of frozen coconut. Can I use regular sweetened coconut out of a bag? The recipe also didn’t mention poking holes in the cake before pouring on the milk mixture. I think an 8 oz. container of Cool Whip would cover a 13 x 9 cake, but it wouldn’t be enough for a layer cake that is pictured. You would probably need at least 2 for a layer cake.
Looks delicious though!
Frozen coconut at Walmart is only a couple off bucks and is the best!!!!!
Food Lion Also Carries Frozen Coconut
Butter cake mix is not the regular cake cake mix
I make this all the time!!! Just use a regular white or french vanilla mix. It doesn’t matter… It is delicious!!
And I use the sweetened coconut in a bag. Poke holes in baked cake with a knife sharpener rod. Makes good size holes. You can add some coconut to the cake mix batter before baking…
I use white cake mix, just as good and I don’t use the sweet milk! Cream of coconut is sweet enough