Coconut Cream Dream Cake

Ingredients

Cake:

1 box white cake mix (Duncan Hines recommended)

3 large eggs

1 cup milk

½ cup vegetable oil

1 small box vanilla or almond instant pudding mix (3.4 oz)

1 tsp vanilla or almond extract

Filling:

1 can (14 oz) sweetened condensed milk

1 can (15 oz) cream of coconut (Coco López or similar)

Topping:

1 tub (8 oz) whipped topping (Cool Whip), thawed

1 cup shredded sweetened coconut, toasted

Instructions

1. Preheat and Prepare:

Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish.

2. Mix the Cake Batter:

In a large bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and extract. Beat with a hand mixer or whisk until the batter is smooth and well combined.

3. Bake the Cake:

Pour the batter into the prepared baking dish. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

4. Prepare the Filling:

In a medium bowl, mix the sweetened condensed milk and cream of coconut until well blended.

5. Poke and Soak:

While the cake is still warm, use the handle of a wooden spoon to poke holes all over the top of the cake. Pour the milk and coconut mixture evenly over the cake, letting it seep into the holes.

6. Cool Completely:

Allow the cake to cool completely in the pan, then cover it and refrigerate for at least 2 hours (overnight is better).

7. Add the Topping:

Spread the whipped topping evenly over the chilled cake.

8. Toast the Coconut:

In a dry skillet over medium heat, toast the shredded coconut until golden brown, stirring frequently to prevent burning. Let it cool before sprinkling it over the whipped topping.

9. Serve and Enjoy:

Slice the cake and serve chilled. Store leftovers covered in the refrigerator for up to 3 days.

This Coconut Cream Dream Cake is a luscious, moist dessert with rich tropical flavors. Perfect for parties, holidays, or any special occasion!