Chocolate Coconut Cake

By Eat More Chocolate Team      

January 25, 2016

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A slice of this cake will make you want to consume chocolate at an alarming rate.

  • Prep: 10 mins
  • Cook: 45 mins
  • 10 mins

    45 mins

    55 mins



Preheat oven to 350*. Grease a 9x13 pan and set aside. Beat cake mix, oil, eggs, and water for 2 minutes. Spread in prepared pan and bake for 28 minutes. Take a fork and poke holes all over the cake.

Place the can of cream of coconut in a pan of hot water for 5 minutes. Mix the sweetened condensed milk and the cream of coconut in a bowl and pour over the cake slowly, letting it soak into the holes. Let cool completely.

Spread 1/2 c. coconut on a baking sheet. Bake 10 minutes, stirring often. Let cool. Frost the cooled cake with cool whip. Top with plain shredded coconut. Sprinkle the toasted coconut on top for color. Keep refrigerated.


1 chocolate cake mix

3 eggs

1/2 c. oil

1 1/4 c. water

1 can (15 oz.)cream of coconut

1 can (14 oz.) sweetened condensed milk

1 (8 oz.) container cool whip

2 c. shredded coconut, divided