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Coconut Cream Dream Cake

3 reviews
Total Time
Prep: 30 min. Bake: 20 min. + cooling

By Taste Of Home Editorial Team

Recipe by Pamela Shank, Parkersburg, West Virginia

Tested by Taste Recipes Test Kitchen

Taste Recipes's Editorial Process

Updated on Oct. 02, 2022

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.

Test Kitchen Approved

Coconut Cream Dream Cake

Contest Winner
3 reviews
Prep Time 30 min
Cook Time 20 min
Yield 6 servings

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
Text Ingredients

Directions

  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.

Nutrition Facts

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

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