Coconut Cream Dream Cake

Hold onto your taste buds because we’re diving into the magical world of *Coconut Cream Dream Cake*! Imagine clouds of coconut goodness piled onto a fluffy cake, sending you straight to dessert paradise. It’s special because it’s just the right amount of indulgent without needing fancy-schmancy ingredients. You gotta try this one—it’s like a mini tropical vacation without leaving your kitchen.

So, let me spill some tea about this cake. My husband is low-key obsessed with it. I swear, the first time I made it, I had to physically shoo him away to prevent him from eating it all before I could snap a picture for the blog. We often end up munching this guy while watching those late-night shows. And our little fam just cannot get enough! I wouldn’t dare host a family gathering without this beauty stealing the spotlight on the dessert table. It’s basically unfailing treasure around here.

Why You’ll Love This Coconut Cream Dream Cake

Okay, you will go bananas for this because:
– It’s a no-fuss, no-muss kind of cake. Not too fancy, just delicious.
– Coconut dreams do come true—taste buds melt into a blissful state.
– It’s the ultimate “wow” factor at any gathering without working your butt off.

How to Make It

Alright, gang, grab your mixing bowl and a pinch of patience. We’re diving into this dreamy cake-making adventure! Start by preheating that oven and maybe even dancing around the kitchen as it warms up. Cream your butter and sugar together until they look like frosty heaven—fluffy and light. Add those eggs one at a time like you’re on a baking show. No pressure! Toss in this magical mixture of flour and baking powder, but don’t let the flour fairy dust take over. Blend that stuff gently, like you’re coaxing a sleepy kitten awake.

Now the fun part—coconut galore! Fold in shredded coconut as dramatically as possible, picture yourself as the hero in a baking movie. Pour the batter into your trusty baking tin, and don’t forget to lick the spatula (yes, you deserve it!). Bake until golden because if you burn it, nobody will know except you and the smoke detector.

Ingredient Notes

– Flour: You know, the magical powder that holds everything together. Do not overdo it, or you’ll get something more brick than cake.
– Coconut Milk: Goes fancy-tropical here. Skipping is a sin unless you love being disappointed.
– Eggs: Really, don’t question them—unless you’re practicing going egg-free, then, maybe a banana surprise?

Recipe Steps

1. Preheat the oven as fired up as your enthusiasm—350°F should do it.
2. Beat the butter and sugar in a spectacularly creamy dance.
3. Introduce the eggs slowly, pretending you’re on a gourmet show.
4. Sift in the flour and baking powder, mixing gently.
5. Fold in the coconut milk and the shredded coconut like it’s a tropical fiesta.
6. Pour into your prepped tin and bake until your kitchen smells like heaven (about 30-35 minutes).

What to Serve It With

Honestly, just a fork and a quiet corner work magic. If you’re feeling fancy, maybe a little scoop of vanilla ice cream or a simple fruit topping.

Tips & Mistakes

– If you’ve got a heavy hand, you might kill the fluff. Ease up on the mixing.
– Forgetting the coconut? WHOOPS, that’s just cake. Not a bad thing, just not the dream.

Storage Tips

Okay, wrap the leftovers like they’re the most treasured leftovers ever. Toss them in the fridge—they’ll keep you happy for days. Bonus: Cold cake for breakfast? Yes, please. Zero shame.

Variations and Substitutions

So here’s the deal: swap butter for coconut oil if you’re feeling adventurous. Honey or maple syrup instead of sugar for a twist. I’ve even used almond milk because heck, why not? Sometimes you just gotta use what’s in the pantry and cross your fingers.

Frequently Asked Questions

Coconut Cream Dream Cake

This light and fluffy coconut cream cake is layered with rich coconut frosting and topped with toasted coconut flakes for the perfect tropical dessert.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 30 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 2.5 cups all-purpose flour
• ▢ 1.5 cups granulated sugar
• ▢ 1 cup unsweetened shredded coconut toast lightly for topping
• ▢ 1 cup coconut milk
• ▢ 0.5 cup unsalted butter softened
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 2 teaspoons baking powder
• ▢ 0.5 teaspoon salt

Instructions

Preparation Steps

• Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
• In a medium bowl, whisk together flour, baking powder, and salt.
• In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla extract.
• Alternately add flour mixture and coconut milk to the butter mixture, beginning and ending with flour. Beat until just combined.
• Divide batter evenly between the pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Allow cakes to cool in pans for 10 minutes before removing to wire racks to cool completely.
• Frost with your favorite coconut cream frosting, then sprinkle toasted shredded coconut on top.

Notes

For an extra tropical touch, add pineapple chunks between layers or a splash of rum to the frosting.