Coconut Dream Cake (Printable Version)
# What You'll Need:
→ Cake Base
01 -
15 ounces plain white cake mix
02 -
3 big eggs
03 -
1/2 cup cooking oil
04 -
1 cup regular water
→ Filling and Topping
05 -
1 & 1/2 cups sugary coconut flakes
06 -
12 ounces whipped topping, defrosted
07 -
14 ounces condensed sweet milk
08 -
3/4 cup Coco Lopez coconut cream
09 -
1/2 cup golden toasted coconut
# Steps to Follow:
01 -
Heat your oven to 350°F. Give a 9x13-inch pan a light spray with non-stick oil.
02 -
Grab a big bowl and beat the cake mix, eggs, oil, and water together with your mixer until it's smooth and thick, taking about a minute.
03 -
Empty the batter into your greased pan and let it bake for 30-35 minutes. You'll know it's done when a toothpick comes out clean after poking the middle. Let it cool down after.
04 -
In a bowl, gently mix the sugary coconut flakes with the defrosted whipped topping. Put it aside for now.
05 -
Take another bowl and stir the condensed sweet milk with the coconut cream until they're combined well.
06 -
Take a wooden spoon handle and poke holes all over the cake, about an inch apart. Pour the sweet milk mix over everything, making sure it soaks into the holes. Wait 15 minutes.
07 -
Smooth the coconut whipped mixture all across the top of your cake.
08 -
Scatter the golden toasted coconut bits over the creamy layer.
09 -
For the tastiest results, wrap the cake (without the toasted coconut on top yet) and stick it in the fridge overnight or at least a few hours. Add the toasted coconut right before you serve it.
# Additional Tips:
01 -
You'll get the yummiest cake if you let it sit in the fridge overnight.
02 -
Don't want store-bought topping? You can whip up 2 cups heavy cream with 1/3 cup powdered sugar and a teaspoon of vanilla until it's nice and firm.