Best 9 Coconut Cream Dream Cake Recipes

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Embark on a culinary journey to discover the ultimate Coconut Cream Dream Cake recipe. Immerse yourself in a world of sweet indulgence as we guide you through the creation of this heavenly dessert. With its layers of moist and fluffy cake, luscious coconut cream filling, and velvety frosting, this cake is a symphony of flavors and textures that will tantalize your taste buds and leave you craving for more. Whether you're a seasoned baker or a novice in the kitchen, we'll provide you with all the tips, tricks, and essential ingredients needed to make this dream cake a reality. So, gather your supplies, preheat your oven, and prepare to embark on a delectable adventure that will leave your loved ones asking for seconds.

Here are our top 9 tried and tested recipes!

COCONUT CREAM PIE CAKE



Coconut Cream Pie Cake image

I got this coconut cream pie recipe on Face Book some time ago. It took me awhile to try it and now we are hooked. I would suggest making and frosting this cake a day before as the cake texture is better the second day. So yummy!

Provided by Stephanie Morris

Categories     Pies

Time 45m

Number Of Ingredients 5

1 box yellow cake mix
1 can(s) coconut milk or cream
1 can(s) sweetened condensed milk
8 oz cool whip
1 small package sweetened flaked coconut

Steps:

  • 1. Make the yellow cake according to package directions and bake in a 9 X 13 baking pan or dish.
  • 2. While baking the cake, mix one can of coconut cream or milk with a can of sweetened condensed milk. You can use any brand, I personally pick it up at the Dollar Store as it is cheaper.
  • 3. When the cake is done and while it's still hot take a skewer or a chopstick and poke holes evenly all the way thru the cake. Be sure to poke holes along the sides of the cake if possible. (Leave the cake in the pan or dish by the way)
  • 4. Pour the coconut milk/condensed milk over the cake evenly till it's all used. It will pool along the cake but that's ok. Let the cake cool in the pan or dish then put in the refrigerator.
  • 5. When the cake is cold, spread the cool whip over the cake then sprinkle the flaked coconut over the top. If you can, make this one or two days ahead of time the consistency is like a coconut cream pie! The taste is sooo very good and creamy. ENJOY!

COCONUT CREAM CAKE I



Coconut Cream Cake I image

An easy cake using a white cake mix, and moistened with a creamy coconut sauce. You may reduce the amount of sauce if you prefer, and it will still be delicious.

Provided by GPAIN

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 8h50m

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
3 eggs
⅓ cup vegetable oil
1 cup water
½ teaspoon coconut extract
1 (14 ounce) can sweetened cream of coconut
1 (14 ounce) can sweetened condensed milk
1 cup heavy whipping cream
1 tablespoon white sugar
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a large bowl, mix together cake mix, eggs, oil, water and coconut flavoring. Beat for 2 minutes and pour into 9x13 inch pan. Bake for 30 minutes, or until a toothpick inserted into the cake comes out clean.
  • In a medium bowl, combine coconut cream with sweetened condensed milk and stir until smooth. When cake comes out of the oven, poke holes into it in even rows using a large fork or chopsticks. Pour milk mixture over, allowing it to soak into the cake. Refrigerate for several hours or overnight.
  • In a large bowl, whisk cream until soft peaks form. Add sugar and continue whipping until stiff. Spread over cooled cake. Sprinkle top with flaked coconut.

Nutrition Facts : Calories 287.9 calories, Carbohydrate 36.6 g, Cholesterol 42.4 mg, Fat 14.6 g, Fiber 0.5 g, Protein 3.5 g, SaturatedFat 7.5 g, Sodium 189.6 mg, Sugar 30.6 g

COCONUT CREAM DREAM CAKE



Coconut Cream Dream Cake image

This pretty four-layer cake is easy to make with an instant pudding filling and 7-minute frosting. "It tastes like coconut cream pie, so it's like getting the best of two desserts in one," writes Pamela Shank of Parkersburg, West Virginia. TIP: Prepare the remaining pudding according to package directions for a quick and easy dessert.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 21

3/4 cup sugar
2 tablespoons shortening
2 tablespoons butter, softened
1 egg
1 egg yolk
3/4 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
FROSTING/FILLING:
1/2 cup sugar
4 teaspoons water
2 teaspoons light corn syrup
1 egg white
1/4 teaspoon cream of tartar
1/4 teaspoon vanilla extract
1 cup cold 2% milk
1/2 teaspoon coconut extract
1/2 cup instant vanilla pudding mix
6 tablespoons sweetened shredded coconut, divided

Steps:

  • In a small bowl, cream the sugar, shortening and butter until light and fluffy. Beat in egg and yolk. Add vanilla. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk. Beat just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely. , In a double boiler over simmering water, combine the sugar, water, corn syrup, egg white and cream of tartar. With a portable mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting reaches 160°, about 5 minutes. Pour into a small bowl; add vanilla. Beat on high until stiff peaks form, about 7 minutes., In a bowl, whisk the milk, extract and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Finely chop 1/4 cup coconut; fold into pudding mix., Split each cake into two horizontal layers. Spread a third of the pudding over one cake layer; repeat layers twice. Top with remaining cake. Frost top and sides. Toast remaining coconut; sprinkle over top. Store in the refrigerator.

Nutrition Facts : Fat 12 g fat (6 g saturated fat), Cholesterol 86 mg cholesterol, Sodium 445 mg sodium, Carbohydrate 70 g carbohydrate, Fiber 1 g fiber, Protein 6 g protein.

COCONUT DREAM CAKE



Coconut Dream Cake image

My friends and family love this beautiful cake. I keep it refrigerated before serving to keep it moist and sweet. -Denise Carroll, Manchester, Tennessee

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 19

2/3 cup butter, softened
1-3/4 cups sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2-1/2 cups all-purpose flour
2-1/2 teaspoons baking powder
1/2 teaspoon salt
1-1/4 cups 2% milk
FILLING:
3 cups sweetened shredded coconut
1 cup confectioners' sugar
1 cup sour cream
FROSTING:
1-1/2 cups sugar
1/3 cup water
2 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Additional coconut, optional

Steps:

  • Preheat oven to 350°. Line bottoms of two greased 9-in. round baking pans with parchment or waxed paper; grease paper., In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, mix flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., Transfer to prepared pans. Bake until a toothpick inserted in center comes out clean, 22-27 minutes. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., In a small bowl, mix filling ingredients until blended. Using a long serrated knife, cut each cake layer horizontally in half. Place one cake layer on a serving plate. Top with a third of the filling. Repeat twice. Top with remaining cake layer. Refrigerate while preparing frosting., For frosting, in a large heavy saucepan, combine sugar, water, egg whites and cream of tartar. Beat on low speed for 1 minute. Place pan over low heat; continue beating on low until a thermometer reads 160°, 8-10 minutes. Transfer to a large bowl. Add vanilla; beat on high until stiff glossy peaks form, about 7 minutes., Spread over top and sides of cake. If desired, sprinkle with additional coconut. Refrigerate, covered, until serving.

Nutrition Facts :

COCONUT DREAM CAKE



Coconut Dream Cake image

Make and share this Coconut Dream Cake recipe from Food.com.

Provided by Mindi Bunch

Categories     Dessert

Time 50m

Yield 1 cake, 15 serving(s)

Number Of Ingredients 10

1 (18 ounce) package white cake mix
3 eggs
1 cup oil
1 cup warm water
1 (3 1/2 ounce) box instant coconut cream pudding mix
1/2 cup flaked coconut
2 (1 1/3 ounce) packages Dream Whip topping mix
1 (3 1/2 ounce) box instant coconut cream pudding mix
1 1/4 cups milk
1/4 cup flaked coconut

Steps:

  • For cake, mix all ingredients in a mixing bowl.
  • Transfer to floured 13x9 inch pan.
  • Bake at 350 degrees for 40 minutes or until toothpick inserted into center comes out clean.
  • For topping, mix Dream Whip, pudding, and milk; refrigerate.
  • Spread on cake when cool.
  • Sprinkle coconut over top.
  • Must be refrigerated.

Nutrition Facts : Calories 403.9, Fat 24.4, SaturatedFat 7.7, Cholesterol 45.1, Sodium 401.1, Carbohydrate 43, Fiber 1, Sugar 31.2, Protein 4

COCONUT CREAM CAKE



Coconut Cream Cake image

Provided by Anne Thornton, Host of Dessert First

Categories     dessert

Time 2h5m

Yield One 9-inch 2-layer cake

Number Of Ingredients 18

2 sticks unsalted butter, softened, plus more for pan
3 cups all-purpose flour, plus more for pan
1 1/3 teaspoon baking powder
1/2 teaspoon baking soda
Fine sea salt
1 2/3 cups granulated sugar
One 13.5-ounce can sweetened cream of coconut, well stirred (recommended: Coco Lopez)
4 large eggs, separated
1 teaspoon pure vanilla extract
1 cup buttermilk
Coconut Cream Cheese Frosting, recipe follows
1 1/2 cups sweetened shredded coconut mixed with 1 1/2 cups toasted sweetened shredded coconut
Two 8-ounce packages cream cheese, at room temperature
1 1/4 sticks unsalted butter, softened
2 1/2 cups confectioners' sugar
1/2 cup canned sweetened cream of coconut, well stirred (recommended: Coco Lopez)
1 teaspoon pure vanilla extract
Fine sea salt

Steps:

  • Preheat the oven to 350 degrees F. Butter and flour two 9-inch diameter cake pans with 2-inch high sides.
  • Pour the flour, baking powder, baking soda and 1/2 teaspoon salt in a medium bowl. Use a whisk to stir together. This will get rid of any lumps and pseudo-sift the ingredients. In a separate large bowl, beat the sugar, butter and sweetened cream of coconut until fluffy and it resembles whipped cream, about 2 minutes. Beat in the egg yolks and vanilla extract. Scrape down the sides of the bowl and stir to incorporate all the ingredients. With the mixer on low speed, beat in 1/2 the dry ingredients, followed by the buttermilk, and the remaining dry ingredients, scraping down the sides in between each addition, just until blended.
  • Using clean, dry beaters, beat the egg whites with a pinch of salt in another clean large bowl until the egg whites are stiff but not dry. Cook's Note: You want to get the most volume from your egg whites, that's why it is essential that the beaters and bowl are clean. Just to be safe, I like to wipe the bowl out with a dash of vinegar, white or apple cider is best. The vinegar cuts through any fat in the bowl leaving only a sparkling bowl behind. And don't worry, you won't be able to taste the vinegar-I promise!
  • In batches, fold the beaten egg whites into the batter, being careful not to deflate the whites. Divide the cake batter evenly between the prepared cake pans. Spread the batter with an offset spatula to level the batter in the pan. Bake the cakes until a tester inserted into center comes out clean, 40 to 45 minutes. Cool the cakes in the pans on a wire rack, about 10 minutes. Gently run a small sharp knife around the pan sides to loosen the cakes. Cook's Note: As the cakes cool they will shrink slightly, pulling away from the sides of the pan. By running the knife around the sides of the pan you are helping in the process by taking away any resistance. Turn the cakes out onto the racks and cool completely.
  • With a pastry brush, gently brush any crumbs from the cooled cake layers. If the cake baked up with a slight dome in the center, you can trim it to even it out or just remember to place that cake layer dome-side down on the cake plate. Place 1 cake layer, flat-side up, on a cake plate. Spread 1 heaping cup Coconut Cream Cheese Frosting over the cake layer, leaving a 1/2-inch border of cake around the edge. This will give the filling a place to go or spread when the second cake layer is placed on top-you don't want it to bulge out the sides!
  • Sprinkle 1 cup sweetened shredded coconut mix over the frosting. Top with the second cake layer, flat-side up. Spread the remaining frosting over the top and sides of the cake. For a retro look, I like swoopy swirls. The best way to achieve it is to spread the frosting using the back of a spoon. It's that easy!
  • Sprinkle the remaining coconut mix over the cake, gently pressing into the sides to adhere. Coconut Layer Cake can be prepared up to 1 day ahead. Refrigerate at least 1 hour.
  • Beat the cream cheese in a medium bowl until fluffy, about 3 minutes. Add the butter and beat until smooth. Add the sugar, sweetened cream of coconut, vanilla extract and pinch of sea salt and beat until well blended, scraping down the sides as needed, for about 3 more minutes. Cook's Note: For a tropical twist, I add just a splash of fresh lime juice and a dash of finely grated lime zest to the mix!

COCONUT CREAM CAKE



Coconut cream cake image

A tempting egg-free cake with a taste of the exotic to it

Provided by Good Food team

Categories     Dessert

Time 1h20m

Yield Cuts into 10 slices

Number Of Ingredients 11

juice of 1 lemon
50g desiccated coconut
200ml carton coconut cream
85g fine or medium polenta
2 level tsp baking powder
140g butter at room temperature
140g golden caster sugar
finely grated zest of ½ lemon
140g plain flour
2 tbsp toasted desiccated coconut
140g icing sugar , sieved

Steps:

  • Heat the oven to 180C/gas 4/fan oven 160C. Line an 18cm round cake tin with baking parchment. Cream together the butter and sugar until soft. Add 150ml/1⁄4pint of the coconut cream and the remaining cake ingredients and beat lightly to make a soft and slightly wet mixture.
  • Spoon the ingredients into the tin and bake for 50-55 minutes, until the top of the cake is golden and a skewer inserted comes clean. Remove from the oven allow to cool in the cake tin.
  • When cold, remove the cake from the tin, peel away the paper and put the cake on a plate. Put the icing sugar into a bowl and add enough of the reserved coconut cream to mix to a thick but flowing consistency. Spread the icing over the cake, allowing it to dribble down the sides, then sprinkle the toasted coconut around the top edge.

Nutrition Facts : Calories 411 calories, Fat 23 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 30 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.58 milligram of sodium

COCONUT CREAM CAKE II



Coconut Cream Cake II image

This recipe is really moist and wonderful in flavor. It's our favorite!

Provided by Linda Easley

Categories     Desserts     Cakes     Cake Mix Cake Recipes     White Cake

Time 45m

Yield 24

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
¼ cup vegetable oil
3 eggs
1 (8 ounce) container sour cream
1 (8 ounce) can sweetened cream of coconut
1 (16 ounce) package confectioners' sugar
1 (8 ounce) package cream cheese
2 tablespoons milk
1 teaspoon vanilla extract
1 cup flaked coconut

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
  • In a medium bowl, combine the cake mix, oil, eggs, sour cream and cream of coconut. Mix until well blended. Spread evenly into the prepared pan.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool.
  • Make the frosting while your cake cools. In a medium bowl, cream together the confectioners sugar, cream cheese and milk. Stir in the vanilla. Frost cooled cake then sprinkle with coconut.

Nutrition Facts : Calories 293.2 calories, Carbohydrate 42.5 g, Cholesterol 37.7 mg, Fat 12.9 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 6.4 g, Sodium 195.1 mg, Sugar 35.9 g

COCONUT CREAM CAKE - PAULA DEEN



Coconut Cream Cake - Paula Deen image

This cake sits in the fridge for three days after making- and it is worth every minute!! :) Perfect for dinner parties because you can make it in advance. It is a 6 layer show stopper- tastes every bit as good as it looks! :) I have had a lot of recipe requests for this one-- I will post a picture as soon as I can! :)

Provided by Chez Michelle

Categories     Dessert

Time 55m

Yield 1 cake, 20 serving(s)

Number Of Ingredients 13

1 cup butter, room temperature
2 cups granulated sugar
5 eggs
3 1/2 cups all-purpose flour
3 teaspoons baking powder
1 cup milk
2 teaspoons vanilla extract
1 cup chilled heavy cream
2 cups sour cream
2 cups confectioners' sugar
1 teaspoon vanilla extract
3 cups shredded coconut, plus more for topping
1 (12 ounce) container Cool Whip (I use creamy cool whip)

Steps:

  • Preheat the oven to 350°F.
  • Grease and flour three 9 inch round pans. (I put small parchment round in the bottom of the pan).
  • For the cake, cream the butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  • Combine the flour and baking powder: add to the creamed mixture alternately with the milk, beginning and ending with flour.
  • Stir in the vanilla.
  • Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until firm to the touch.
  • Cool the cakes for 10 minutes in the pans, then turn out to cool completely.
  • While the cakes cool, make the filling: In a large chilled bowl, whip the heavy cream until stiff. Fold in the sour cream, then gradually add the confectioners sugar. Stir in the vanilla, then fold in the coconut.
  • To serve, split each cake later in half horizontally. Spread the filling between the layers and on the top of the cake. Place the cake in an airtight container and refrigerate for 3 days before serving.
  • When ready to serve remove from refrigerator and sprinkle with coconut. If desired frost with cool whip and then sprinkle coconut.

Nutrition Facts : Calories 527.7, Fat 29.6, SaturatedFat 20.4, Cholesterol 105.4, Sodium 201.4, Carbohydrate 61.4, Fiber 1.2, Sugar 42, Protein 5.9

Tips:

  • Choose the right coconut cream. Not all coconut creams are created equal. For the best results, look for a thick, creamy coconut cream that is unsweetened and has a high fat content (at least 60%).
  • Use fresh ingredients. The fresher the ingredients, the better the cake will taste. If possible, use fresh coconut milk, coconut cream, and eggs.
  • Don't overmix the batter. Overmixing the batter can make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a water bath. This will help to prevent the cake from drying out and cracking.
  • Let the cake cool completely before frosting it. This will help to prevent the frosting from melting.
  • Store the cake in the refrigerator. The cake will keep for up to 3 days in the refrigerator.

Conclusion:

The coconut cream dream cake is a delicious and easy-to-make cake that is perfect for any occasion. With its moist and fluffy texture, creamy coconut flavor, and rich frosting, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this recipe a try!

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