Chocolate Coconut Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 box (15.25 ounces) devil's food cake mix
02 -
1 cup whole milk
03 -
4 large eggs
04 -
1/2 cup canola oil
→ Coconut Layer
05 -
1 (14-ounce) bag sweetened shredded coconut, plus extra for topping
06 -
1 can (14 ounces) sweetened condensed milk
07 -
1 teaspoon pure vanilla
08 -
1 cup powdered sugar
→ Ganache Topping
09 -
2 cups chocolate chips (semi-sweet)
10 -
1/2 cup heavy whipping cream
# Instructions:
01 -
Set your oven to 350°F (175°C). Line a 9x13 pan with parchment and grease it well.
02 -
Mix together the cake mix, eggs, milk, and oil until smooth. Pour it into the pan and bake for about 30-35 minutes. Once done, let it cool fully.
03 -
Combine the coconut, condensed milk, vanilla, and powdered sugar until smooth. Spread this mix over the cooled cake and chill it in the fridge.
04 -
Microwave the cream until hot, then throw in the chocolate chips. Leave it for 2-3 minutes, stir until glossy, and let it sit for 5 minutes to thicken.
05 -
Spread the ganache over the coconut layer evenly. Add toasted coconut on top if you'd like. Pop it in the fridge until firm.
# Notes:
01 -
Swap the ganache for any chocolate glaze, if preferred.
02 -
Turn it into a poke cake, but don’t push the holes too far down.
03 -
Tastes great cold or at room temp – try both!