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HoangDuy
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Wednesday 14 October 2026 12:48:23 GMT
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Coconut Cream Dream Cake: 🌼 Ingredients: For the Cake: 1 box white cake mix (Duncan Hines recommended) 3 large eggs 1 cup milk ½ cup vegetable oil 1 small box vanilla or almond pudding mix 1 teaspoon vanilla or almond extract For the Topping: 1 can cream of coconut 1 can sweetened condensed milk 8 ounces Extra Creamy Cool Whip 12 ounces frozen grated coconut Instructions: 1. Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and your choice of extract. Mix until the batter is smooth and well combined. 2. Bake: Pour the batter into a greased 9×13-inch baking pan. Bake according to the package instructions or until a toothpick inserted into the center comes out clean. 3. Soak with Coconut Cream: Once the cake is baked, remove it from the oven and immediately use a fork to poke holes all over the surface of the warm cake. In a separate bowl, mix the cream of coconut with the sweetened condensed milk until fully combined. Pour this mixture evenly over the hot cake, allowing it to seep into the holes. 4. Top with Cool Whip & Coconut: After the cake has cooled to room temperature, spread a generous layer of Extra Creamy Cool Whip over the entire top. Sprinkle the grated coconut evenly over the Cool Whip layer. 5. Refrigerate: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set properly. 6. Serve: Once chilled, slice the cake into squares and serve. Enjoy this creamy, coconut-infused delight! #fypシ #dessert #cake
Coconut Cream Dream Cake: 🌼 Ingredients: For the Cake: 1 box white cake mix (Duncan Hines recommended) 3 large eggs 1 cup milk ½ cup vegetable oil 1 small box vanilla or almond pudding mix 1 teaspoon vanilla or almond extract For the Topping: 1 can cream of coconut 1 can sweetened condensed milk 8 ounces Extra Creamy Cool Whip 12 ounces frozen grated coconut Instructions: 1. Prepare the Cake: Preheat your oven according to the instructions on the cake mix box. In a large mixing bowl, combine the white cake mix, eggs, milk, vegetable oil, pudding mix, and your choice of extract. Mix until the batter is smooth and well combined. 2. Bake: Pour the batter into a greased 9×13-inch baking pan. Bake according to the package instructions or until a toothpick inserted into the center comes out clean. 3. Soak with Coconut Cream: Once the cake is baked, remove it from the oven and immediately use a fork to poke holes all over the surface of the warm cake. In a separate bowl, mix the cream of coconut with the sweetened condensed milk until fully combined. Pour this mixture evenly over the hot cake, allowing it to seep into the holes. 4. Top with Cool Whip & Coconut: After the cake has cooled to room temperature, spread a generous layer of Extra Creamy Cool Whip over the entire top. Sprinkle the grated coconut evenly over the Cool Whip layer. 5. Refrigerate: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the cake to set properly. 6. Serve: Once chilled, slice the cake into squares and serve. Enjoy this creamy, coconut-infused delight! #fypシ #dessert #cake

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