Introduction:
If you’re a fan of rich, indulgent desserts with layers of flavor and texture, this Chocolate Coconut Cake is about to become a favorite.
It starts with a moist chocolate cake base, made easy with a boxed mix, then gets soaked with a luscious blend of sweetened condensed milk and shredded coconut. Topped with a smooth cream cheese frosting, a sprinkle of coconut, and a drizzle of melted chocolate, this cake is a showstopper for any occasion.
Whether you’re serving it at a family gathering or just craving something sweet, this cake delivers a little slice of tropical decadence with every bite.
List of Items Needed:
For the Dessert:
1 package of chocolate cake mix (and the ingredients specified on the package)
1 can of sweetened condensed milk (14 oz)
1 bag (14 oz) of sweetened shredded coconut
Regarding the Topping:
1 package of cream cheese, 8 ounces, softened
1/4 cup of soft butter
1 teaspoon of vanilla extract
2 cups of confectioner’s sugar
1/2 cup of sweetened shredded coconut
1/2 cup of melted chocolate chips
Instructions:
Preheat your oven as directed on the cake mix package.
Prepare the chocolate cake batter according to the instructions on the box.
Pour the cake batter into a greased and floured 9×13 inch baking pan. Bake according to the package directions.
While the cake is baking, combine the sweetened condensed milk and shredded coconut in a medium-sized bowl. Set aside.
After baking, remove the cake from the oven and quickly make holes all over it using the handle of a wooden spoon.
Pour the coconut and sweetened condensed milk mixture over the warm cake, allowing it to seep into the holes.
Allow the cake to cool completely before adding the topping.
To prepare the topping, mix the cream cheese, butter, and vanilla extract until smooth. Gradually mix in the confectioner’s sugar until well combined.
Spread the cream cheese mixture over the cooled cake.
Sprinkle the shredded coconut on top, then drizzle the melted chocolate over the entire cake.
Refrigerate for at least 2 hours before serving to allow the flavors to meld together.
How to Store:
Store the Chocolate Coconut Cake covered in the refrigerator for up to 5 days.
Because of the cream cheese frosting, it’s best kept chilled to maintain freshness and texture. For best results, cover the pan tightly with plastic wrap or transfer individual slices to an airtight container.
You can also freeze the cake (without the topping) for up to 2 months—just thaw in the fridge overnight and frost before serving.
Variations and Tips:
Variations:
German Chocolate Style: Add chopped pecans or walnuts to the coconut mixture for extra crunch.
Almond Joy Twist: Mix a few drops of almond extract into the topping and sprinkle chopped almonds on top.
Dark Chocolate Lovers: Use a dark chocolate cake mix and dark chocolate chips for a deeper cocoa flavor.
Toasted Coconut: Toast the topping coconut in a dry skillet or oven for a nutty, golden crunch.
Tips:
Poke While Warm: Make the holes in the cake while it’s still warm so the coconut mixture absorbs better.
Smooth Drizzle: Use a spoon or piping bag to drizzle the melted chocolate evenly for a polished look.
Room Temp Ingredients: Make sure cream cheese and butter are fully softened for a silky-smooth topping.
Neater Slices: Chill the cake for a few hours or overnight before slicing—it makes for cleaner cuts and bolder layers.
Nutritional Information (per serving, approx.):
Calories: 480
Total Fat: 25g
Saturated Fat: 16g
Cholesterol: 55mg
Sodium: 300mg
Total Carbohydrates: 60g
Dietary Fiber: 2g
Sugars: 45g
Protein: 5g