Comida Kraft
Recipe Box

Coconut Heart Dream Cake

Coconut Heart Dream Cake is rated 4.25 out of 5 by 8.
Prep Time
20
min.
Total Time
1
hr.
Servings

16 servings

Made with a lemon cake mix, heart-shaped layers are split, filled with coconut pudding and decorated with pink-tinted whipped topping and coconut.

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What You Need

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Make It

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  • Preheat oven to 350°F. Prepare cake batter as directed on package; pour evenly into 2 greased and floured 9-inch heart-shaped layer pans. Bake 40 minutes or until toothpick inserted in centers comes out clean. Cool completely. Meanwhile, prepare pudding mix as directed on package for pudding except using only 1-3/4 cups milk; cool. Refrigerate until ready to use. Stir until smooth and creamy.
  • Split each cooled cake layer in half horizontally, making a total of 4 layers. Spread each of 3 layers with about 2/3 cup of the pudding; stack layers. Cover with remaining cake layer.
  • Prepare whipped topping mix as directed on package; tint pink with a few drops food coloring. Spread on top and side of cake; sprinkle coconut around edge of top and on side of cake. Refrigerate until ready to serve. Top with raspberries just before serving. Store leftover cake in refrigerator.

Size It Up

This coconut cake makes a great treat to share with friends and family.

Great Substitute

Prepare as directed, using yellow cake mix.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 290
Total fat 13g
Saturated fat 6g
Cholesterol 40mg
Sodium 300mg
Carbohydrate 39g
Dietary fiber 1g
Sugars 26g
Protein 4g
% Daily Value
Vitamin A 0 %DV
Vitamin C 4 %DV
Calcium 10 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from This cake turned out really well. This cake turned out really well. However, I must not have greased and floured the pans enough because the cakes stuck and so it was a bit of a "broken heart" cake. Thankfully the pudding saved it by "glueing" the layers together. It was my daughter's first birthday cake! The only other change I made was to use real whipping cream instead of dream whip.
Date published: 2005-02-11
Rated 5 out of 5 by from Outstanding is what my husband thought of this cake. Outstanding is what my husband thought of this cake. I also used real whip cream and it turned out beautiful and so yummy for our Valentines Day dinner. Several of my kids requested it for thier next birthday cakes.
Date published: 2006-02-16
Rated 4 out of 5 by from The recipe looks fun and easy. The recipe looks fun and easy. I am going to make it as a suprise valentine's day treat for my family!
Date published: 2005-02-09
Rated 3 out of 5 by from I made it with white cake mix instead of lemon. I made it with white cake mix instead of lemon. I thought it lacked flavor.
Date published: 2007-02-26
Rated 5 out of 5 by from I'm going to try this recipe. I'm going to try this recipe. We love coconut cake.
Date published: 2002-10-02
Rated 4 out of 5 by from easy to do and light. easy to do and light. Everyone really loved it.
Date published: 2005-03-04
Rated 4 out of 5 by from This sounds very good and very easy to make too! This sounds very good and very easy to make too!
Date published: 2002-10-10
Rated 5 out of 5 by from no words to say no words to say
Date published: 2002-12-12
  • 2016-09-25T10:57CST
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