Coconut Cream Dream Cake Recipe

5 4 3
Coconut Cream Dream Cake Recipe
Coconut Cream Dream Cake Recipe photo by Taste of Home
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Coconut Cream Dream Cake Recipe

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5 4 3
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 30 min. Bake: 20 min. + cooling

Ingredients

  • 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

Directions

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. Yield: 6 servings.
Originally published as Coconut Cream Dream Cake in Cooking for 2 Winter 2007, p31

Nutritional Facts

1 slice: 413 calories, 12g fat (6g saturated fat), 86mg cholesterol, 445mg sodium, 70g carbohydrate (51g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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. Yield: 6 servings.
Originally published as Coconut Cream Dream Cake in Cooking for 2 Winter 2007, p31

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Reviews forCoconut Cream Dream Cake

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_nlfPA User ID: 1879224 260004
Reviewed Jan. 20, 2017

"This cake is delicious. My family loves it and it makes such a pretty presentation."

MY REVIEW
_nlfPA User ID: 1879224 259998
Reviewed Jan. 20, 2017

"This is absolutely the best. My family loves coconut and this is one of their favorites."

MY REVIEW
SUJAABRAHAM User ID: 8443455 229220
Reviewed Jul. 9, 2015

"Very tasty and elegant to serve.Ilike this cake very much. suja abraham"

MY REVIEW
susannette User ID: 3338178 208498
Reviewed Dec. 17, 2008

"Didn't make my favorite list. sc"

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