Description
A decadent and moist chocolate cake pierced and filled with a rich coconut cream, then topped with fluffy coconut frosting and a drizzle of chocolate ganache.
Ingredients
Scale
For the Crust:
- 1 box (15.25 oz) chocolate cake mix, plus ingredients to prepare it (eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 can (13.5 oz) coconut milk
- 1 container (8 oz) frozen whipped topping, thawed
- 1 cup sweetened shredded coconut
- 1/2 cup chocolate chips
- 1/4 cup heavy cream
Instructions
1. Prepare the Crust:
- Prepare the chocolate cake mix according to package directions in a 9×13 inch baking pan. Let the cake cool for 15-20 minutes after baking.
- Using the handle of a wooden spoon, poke holes all over the top of the warm cake. In a medium bowl, whisk together the sweetened condensed milk and coconut milk. Slowly pour the mixture evenly over the cake, allowing it to seep into the holes. Refrigerate for at least 1 hour.
- In a large bowl, fold the sweetened shredded coconut into the thawed whipped topping. Spread this coconut frosting evenly over the chilled cake.
- For the ganache, heat the heavy cream until just simmering. Pour over the chocolate chips in a bowl, let sit for 2 minutes, then whisk until smooth. Drizzle the ganache over the frosted cake. Chill for another 2 hours before serving.
Notes
You can customize the seasonings to taste.