Coconut Dream Cake – Moist, Creamy, and Loaded with Coconut Flavor!
Transport yourself to the tropics with this ultra-moist coconut cake soaked in a rich blend of cream of coconut and sweetened condensed milk, then topped with fluffy whipped topping and sweet flakes of coconut. It’s the kind of dreamy dessert that disappears fast at potlucks, BBQs, and holiday gatherings.
Best of all? It’s made from simple pantry ingredients, no complicated steps, and it keeps well in the fridge—making it the ultimate make-ahead cake recipe for any occasion.
Whether you're baking for Easter, a summer party, or a Sunday dinner, this coconut poke cake is about to become a family favorite.
What Makes This Coconut Cake So Special?
- Baked in one pan—no layering or fuss
- Perfect balance of sweet and creamy
- The moist texture is thanks to the coconut cream soak
- Keeps fresh and flavorful for days in the fridge
- An ideal dessert for a crowd
Equipment You’ll Need
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Fork or skewer (for poking holes)
- Spatula
- Measuring cups and spoons
- Refrigerator for chilling
Ingredients List
- 1 (16 oz) box white cake mix
- 1 (14 oz) can cream of coconut (such as Coco López)
- 1 (14 oz) can sweetened condensed milk
- 1 (16 oz) tub frozen whipped topping, thawed (like Cool Whip)
- 1 (10 oz) bag flaked coconut
Step-by-Step Instructions
1. Bake the Cake
Preheat your oven and prepare the cake mix according to box instructions. Bake in a greased 9×13-inch pan until a toothpick comes out clean. Let it cool completely.
2. Make the Soaking Mixture
In a medium bowl, combine the cream of coconut and condensed milk. Stir until smooth.
3. Soak the Cake
Using a fork or wooden skewer, poke holes all over the cooled cake. Slowly pour the coconut mixture evenly over the top, letting it seep into the holes.
4. Frost
Spread the thawed whipped topping evenly over the cake using a spatula.
5. Add the Finishing Touch
Sprinkle generously with flaked coconut. For extra depth of flavor, lightly toast it beforehand.
6. Chill and Serve
Refrigerate the cake for at least 2 hours (or overnight). Slice, serve cold, and enjoy every creamy, coconutty bite.
Serving Suggestions
Pair this dreamy dessert with a scoop of vanilla ice cream or a tropical drink like a piña colada mocktail. It’s also perfect with a hot cup of coffee or tea!
Storage
Cover and refrigerate leftovers for up to 5 days. The longer it sits, the more the flavors blend—making it a fantastic make-ahead dessert.
Coconut Dream Cake
Ingredients
Equipment
Method
- Prepare and bake cake as directed on box using a 9×13-inch pan. Let cool completely.
- In a bowl, mix cream of coconut and sweetened condensed milk until smooth.
- Poke holes all over the cake using a fork or skewer. Slowly pour the coconut mixture over the cake.
- Spread thawed whipped topping evenly over the surface.
- Sprinkle flaked coconut generously over the top.
- Chill in the refrigerator for at least 2 hours before serving.
Notes