Coconut Cream Dream Cake
- Prepare the Cake Batter: In a large mixing bowl, combine the cake mix, eggs, milk, vegetable oil, pudding mix, and vanilla or almond extract. Mix until smooth and well combined.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking pan. Bake at 350°F for 32-35 minutes, or until a toothpick inserted into the center comes out clean.
- Make the Topping: While the cake is still warm, use a fork or skewer to poke holes all over the surface. In a separate bowl, mix the cream of coconut and sweetened condensed milk. Pour this mixture evenly over the warm cake, allowing it to soak into the holes.
- Cool and Frost: Let the cake cool completely. Once cooled, spread the Extra Creamy Cool Whip over the top. Sprinkle the thawed grated coconut evenly over the frosting.
- Chill and Serve: Refrigerate the cake for at least 8 hours, or overnight, to allow the flavors to meld. Serve chilled and enjoy!
Notes
- For a stronger coconut flavor, toast the grated coconut before sprinkling it on top.
- If you can’t find frozen grated coconut, use sweetened shredded coconut from the baking aisle.
- Allow the cake to chill thoroughly before serving to achieve the best texture and flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Pages: 1 2
