Coconut Cream Dream Cake Recipe

 

Coconut Cream Dream Cake Recipe

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Ingredients:

Cake:

• 1 box white or yellow cake mix
• 1 cup coconut milk (can substitute with regular milk or water)
• 1/2 cup vegetable oil
• 3 large eggs

Filling:

• 1 cup coconut cream (not coconut milk; found in cans)
• 1/2 cup sweetened condensed milk

Topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar (adjust for sweetness)
• 1 teaspoon vanilla extract
• 1 cup shredded sweetened coconut, toasted or plain

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Instructions:

1. Prepare the Cake:

   • Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
   • In a mixing bowl, combine the cake mix, coconut milk, vegetable oil, and eggs. Beat until smooth.
   • Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
   • Allow the cake to cool completely.

2. Make the Filling:

   • In a small bowl, mix together the coconut cream and sweetened condensed milk until smooth.

3. Assemble:

   • Using the handle of a wooden spoon, poke holes all over the cooled cake.
   • Pour the coconut cream mixture evenly over the cake, letting it seep into the holes.

4. Prepare the Whipped Cream Topping:

   • In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

5. Finish the Cake:

   • Spread the whipped cream evenly over the top of the cake.
   • Sprinkle the shredded coconut generously on top. (Toast it for extra flavor, if desired.)

6. Chill and Serve:

   • Cover the cake and refrigerate for at least 2 hours (overnight is even better) to allow the flavors to meld.
   • Slice and serve chilled.

Enjoy this dreamy, coconut-packed dessert!