Name: Coconut Cream Dream Cake Recipe
Prep time: 30 min
Cook time: 25 min
Total time: PT-487992H9M59S
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 1/2 teaspoons baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1/2 cup vegetable oil; 2 cups granulated sugar; 4 large eggs, room temperature; 1 teaspoon vanilla extract; 1 teaspoon coconut extract; 1 cup canned coconut milk; 1 cup shredded sweetened coconut; 8 ounces cream cheese, softened; 1/2 cup unsalted butter, softened; 4 cups powdered sugar; 1 teaspoon coconut extract; 2 tablespoons coconut milk; 2 cups shredded sweetened coconut, toasted (for garnish)

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If you close your eyes and imagine a slice of moist, coconut-infused cake layered with swirls of plush cream cheese frosting and a confetti of toasted coconut on top, you’re already halfway to the bliss that is Coconut Cream Dream Cake. This memorable dessert is everything a coconut lover dreams of—it’s tender, not too sweet, and delightfully rich with layers of flavor and texture. Whether it’s a celebration or just a Tuesday that needs improving, this cake is guaranteed to bring a touch of tropical sunshine into your kitchen and smiles to everyone who tastes it.

Coconut Cream Dream Cake Recipe - Recipe Image

Ingredients You’ll Need

Baking the perfect Coconut Cream Dream Cake starts with simple ingredients that each play their part in layering flavor, moisture, and pure coconut magic. From creamy coconut milk to luscious cream cheese and real shredded coconut, nothing here is just for show—these are essentials for an unforgettable cake.

All-purpose flour: Provides the foundation for a light, tender crumb that holds the cake together beautifully.
Baking powder: Gives the cake a gentle lift, ensuring each bite is fluffy and rises just right.
Salt: A pinch sharpens and balances the sweetness of the batter and brightens the coconut flavor.
Unsalted butter (softened): Adds rich, creamy flavor and a soft, luxurious texture to the cake layers.
Vegetable oil: Keeps the cake exceptionally moist—even days after baking!
Granulated sugar: Sweetens the cake and helps it bake up golden and tender.
Large eggs (room temperature): Bind the ingredients together and contribute to a rich, soft crumb.
Vanilla extract: Offers gentle warmth and blends with coconut for a dreamy aroma.
Coconut extract: Intensifies the coconut flavor, giving the cake an irresistible tropical essence.
Canned coconut milk: Makes every bite rich, creamy, and distinctly coconutty.
Shredded sweetened coconut: Folded into the cake for texture and extra coconut-goodness in every forkful.
Cream cheese (softened): The backbone of the ultra-creamy frosting—tangy, smooth, and perfect with coconut.
Unsalted butter (softened, for frosting): Whips with the cream cheese for a rich, spreadable frosting.
Powdered sugar: Sweetens and thickens the frosting, creating a silky finish.
Coconut extract (for frosting): Brings the coconut vibe into every swipe of frosting.
Coconut milk (for frosting): Ensures the frosting is creamy with just the right consistency.
Shredded sweetened coconut (toasted, for garnish): Toasted for a pop of color, crunch, and deep coconut flavor on top.

How to Make Coconut Cream Dream Cake

Step 1: Prepare Your Pans and Preheat the Oven

Set the mood for baking by preheating your oven to 350°F. Grease and flour three 8-inch round cake pans—nothing ruins the baking party like cake that won’t release. Make sure the pans are well-prepped for easy removal and neat layers!

Step 2: Whisk the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This simple step ensures your leavening and seasoning are distributed evenly, preventing lumps and guaranteeing a tender sponge in your Coconut Cream Dream Cake.

Step 3: Cream the Wet Ingredients

In a large bowl, beat together softened butter, vegetable oil, and granulated sugar until they’re light and fluffy. You want air in the mix for a feathery cake crumb. Don’t skip this part—this is where the magic of texture begins.

Step 4: Add Eggs and Extracts

Add the eggs, one at a time, mixing well after each addition. Stir in both vanilla and coconut extracts, infusing your batter with that dreamy coconut aroma that makes this cake so special.

Step 5: Alternate Dry Ingredients and Coconut Milk

Now for the fun chemistry: Start by adding a third of the flour mixture to the wet ingredients, mixing gently, then add half the coconut milk. Alternate between the flour mixture and coconut milk, ending with the dry ingredients. This gentle layering keeps your batter smooth and gives your Coconut Cream Dream Cake its signature moistness.

Step 6: Fold in the Coconut

Gently fold in the shredded sweetened coconut. Don’t overmix—just a few turns to distribute those coconut strands throughout the batter. Every slice will have that irresistible chewy goodness!

Step 7: Divide and Bake

Evenly divide the batter among your prepared pans. Bake for 22 to 25 minutes, or until a toothpick comes out clean with just a few crumbs. Let the cakes cool in their pans for about 10 minutes—patience pays off—then carefully transfer to wire racks to cool completely.

Step 8: Whip Up the Frosting

While your cakes cool, beat the softened cream cheese and butter together until creamy. Gradually add powdered sugar, coconut extract, and coconut milk. Keep mixing until the frosting is smooth, fluffy, and nearly impossible not to taste-test.

Step 9: Assemble and Frost

Spread a generous layer of coconut cream frosting on top of the first cake layer, add the second and repeat, then the third. Smooth frosting all over the top and sides for that cloud-like finish. Don’t worry about perfection—it’s all about love (and frosting!).

Step 10: Finish with Toasted Coconut

Press toasted shredded coconut all along the sides and sprinkle a little extra on the top for a glorious, golden finish. The crispiness of the coconut against the creamy frosting is pure Coconut Cream Dream Cake magic. Chill for at least 30 minutes before slicing so everything sets beautifully.

How to Serve Coconut Cream Dream Cake

Garnishes

Finish your Coconut Cream Dream Cake with a mound of toasted coconut, a light dusting of powdered sugar, or a delicate drizzle of white chocolate. For an added flourish, consider a few edible flowers or a scattering of fresh berries to elevate the whole presentation and add a pop of color.

Side Dishes

Pair this decadent cake with scoops of coconut or vanilla ice cream, a tart berry coulis, or a refreshing fruit salad. Lightly brewed tea, strong coffee, or even a cold glass of milk also make perfect partners for the Coconut Cream Dream Cake experience.

Creative Ways to Present

Try cutting the cake into petite squares for elegant dessert bars or layering it in a trifle dish for a dramatic, spoon-worthy treat. You can also split each cake layer for a sky-high, show-stopping tower, or top individual slices with a playful coconut truffle—Instagram-worthy and irresistibly fun!

Make Ahead and Storage

Storing Leftovers

Leftover Coconut Cream Dream Cake stays moist and delicious when covered and refrigerated. Simply store slices or the whole cake in an airtight container for up to four days, and let them come to room temperature before serving for the best flavor and texture.

Freezing

This cake freezes beautifully! For best results, freeze unfrosted cake layers tightly wrapped in plastic for up to two months. You can also freeze fully frosted slices—just wrap them well and thaw overnight in the refrigerator.

Reheating

If you love your cake a little warm, you can microwave individual slices for about 10 seconds. This softens the frosting slightly and brings out the coconut flavor—just don’t overdo it, or the frosting may get too runny.

FAQs

Can I use coconut cream instead of coconut milk?

Yes, but coconut cream is richer and thicker, so you might want to thin it slightly with water or milk for the right consistency. The cake will be extra indulgent and even more coconut-forward!

How do I toast shredded coconut?

Spread the coconut evenly on a baking sheet and bake in a 325°F oven for about 5-7 minutes, stirring once or twice, until golden brown. Watch it closely—it can go from golden to burnt in a flash!

Can I make this cake gluten-free?

Definitely! Just swap in your favorite gluten-free all-purpose flour blend, making sure it contains xanthan gum or a similar binder. The rest of the ingredients are naturally gluten-free.

How do I keep the layers from sliding while frosting?

Chill the cake layers before assembling and use a generous layer of frosting between each. If your kitchen is warm, a quick 10-minute chill between frosting each layer helps keep everything steady.

Can I make Coconut Cream Dream Cake ahead for a party?

Absolutely! Bake and cool the cake layers a day in advance, store them tightly wrapped at room temperature, and frost the day of your party. The flavors meld and the texture stays dreamy.

Final Thoughts

If you only make one coconut cake this year, let it be the Coconut Cream Dream Cake. It’s an absolute delight to bake, a total showstopper to serve, and a true favorite among anyone lucky enough to get a slice. Bake it, share it, and let a bit of coconut sunshine work its magic!

Coconut Cream Dream Cake Recipe

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4.8 from 6 reviews

Author: admin
Total Time: 55 minutes plus cooling time
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the tropical flavors of this Coconut Cream Dream Cake. Moist coconut cake layers filled and frosted with a creamy coconut cream cheese frosting, then topped with toasted coconut for a delightful finish.

Ingredients

Scale

Cake:

2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup vegetable oil
2 cups granulated sugar
4 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 cup canned coconut milk
1 cup shredded sweetened coconut

Frosting:

8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 teaspoon coconut extract
2 tablespoons coconut milk
2 cups shredded sweetened coconut, toasted (for garnish)

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Instructions

Preheat the oven and prepare pans: Preheat oven to 350°F. Grease and flour three 8-inch round cake pans.
Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
Beat butter, oil, and sugar: In a large bowl, beat butter, oil, and sugar until light and fluffy.
Add eggs and extracts: Add eggs one at a time, then mix in vanilla and coconut extracts.
Combine wet and dry ingredients: Alternate adding dry ingredients and coconut milk to wet ingredients, starting and ending with dry. Fold in shredded coconut.
Bake: Divide batter among pans and bake for 22-25 minutes. Cool cakes in pans, then transfer to racks to cool.
Make frosting: Beat cream cheese and butter until creamy. Gradually add powdered sugar, coconut extract, and coconut milk until smooth.
Assemble: Frost cooled cakes, stack layers, then press toasted coconut onto sides and top.
Chill and serve: Chill cake for 30 minutes before slicing.