Recipe: Coconut Cream Dream Cake


Coconut.  Cream Cheese.  White Chocolate. Whaaaa? One of my all-time favorite recipes ever and one of my three go-to cake recipes for entertaining.  It’s perfect for entertaining at things like baby showers, church functions, birthday parties–you name it.  It serves a lot, is what I’m saying.  And it’s so pretty!  You’ll love it and your guests will, too!

Coconut Cream Dream Cake
Serves 8
A beautiful and delicious layered cake perfect for entertaining!
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
  1. 2 cups white sugar
  2. 1 cup butter
  3. 5 eggs
  4. 1 teaspoon coconut extract
  5. 1 cup buttermilk
  6. 2 cups all-purpose flour
  7. 1 tablespoon baking powder
  8. 1 teaspoon salt
  9. 2 cups white chocolate chips*
  1. 1/2 cup butter
  2. 2, 8 oz packages cream cheese
  3. 1 teaspoon coconut extract
  4. 2 cups powdered sugar
  5. 1-2 cups flaked coconut
  1. Preheat oven to 350 degrees.
  2. Grease and flour two round cake pans, set aside.
  3. Mix flour, baking powder and salt together and set aside.
  4. In a large bowl, cream butter and sugar until light and fluffy.
  5. Add eggs one at a time, beat well.
  6. Mix in coconut flavoring.
  7. Add flour mixture alternately with buttermilk, mixing well with each addition. Fold in white chocolate chips.
  8. Pour batter into prepared pans.
  9. Bake at 350 degrees for 40 minutes, or until a knife comes out clean. Cool completely once baked. (I put it in the freezer for a few hours)
  10. While it is baking, cream powdered sugar and butter, adding in the extract and powdered sugar next.
To frost cake
  1. Tear off 4 thin strips of foil or waxed paper and place them around the edges of a cake stand.
  2. Once the cakes are cooled completely, remove and place one on the foiled cake stand, making sure that the foil covers all parts of the stand.
  3. Frost the top of the cake on the stand and place the other cake layer on top.
  4. Frost the rest of the cake with a thin layer of frosting. Put in the fridge for 30 minutes or until frosting is hardened from cooling.#
  5. Take cake out of fridge and frost with a second layer of frosting, covering the entire cake evenly.
  6. Sprinkle the coconut on the top and sides of the frosted cake, covering as much as you'd like.
  7. Remove the foil and reveal a beautifully clean cake stand with a gorgeous cake on it, with no frosting smudges on the stand!
  1. *These are optional. While delicious, they do make the cake a tad bit crumbly.
  2. #This technique keeps the cake from crumbling into the frosting and makes it easier to frost the cake cleanly.
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