Coconut Dream Cake
This moist and creamy coconut cake layers fluffy Cool Whip and sweetened condensed coconut milk over soft white cake for a dreamy tropical dessert—perfect for special occasions or snow days.
Equipment
- 1 Mixing bowl for combining coconut and milk
- 1 9x13-inch baking pan for cake batter
- 1 Wooden spoon for poking holes
Ingredients
Main ingredients
- 1 white cake mix 15.25 oz. box
- 1 can cream of coconut 15 oz
- 1 can Eagle Brand sweetened condensed milk 14 oz
- 1 container Extra Creamy Cool Whip 16 oz
- 1 bag Baker's sweetened shredded coconut flakes
Instructions
Instructions
- Prepare your white cake mix according to package directions, pour into a 9x13-inch pan, and bake until done.
- While the cake is still warm, use the handle of a wooden spoon to poke holes gently all over the top.
- In a mixing bowl, stir together the cream of coconut and sweetened condensed milk until combined.
- Slowly pour the coconut mixture over the warm cake, letting it soak into the holes.
- Allow the cake to cool completely at room temperature.
- Once cooled, spread the Extra Creamy Cool Whip evenly over the top of the cake.
- Generously sprinkle shredded coconut over the Cool Whip topping.
- Refrigerate for at least 2 hours before serving.
Notes
Chill overnight for best flavor and texture. Keep refrigerated and enjoy within 4 days.