Description
A rich and moist chocolate poke cake infused with creamy coconut flavor, topped with whipped cream and toasted coconut flakes.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup coconut milk
- 1 cup water
- 3 large eggs
- 1 can sweetened condensed milk
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the chocolate cake mix, coconut milk, water, and eggs. Mix until well combined.
- Pour the batter into a greased 9×13 inch baking pan and bake for 30-35 minutes or until a toothpick comes out clean.
- Once baked, remove the cake from the oven and let it cool for 10 minutes.
- Poke holes all over the cake using a fork or skewer.
- In a separate bowl, mix the sweetened condensed milk with the remaining coconut milk and pour it over the cake, ensuring it fills the holes.
- Let the cake cool completely in the refrigerator for at least 2 hours.
- In a mixing bowl, whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
- Spread the whipped cream over the cooled cake and top with shredded coconut.
- Serve chilled and enjoy!
Notes
- For extra coconut flavor, use coconut extract in the whipped cream.
- Toasting the coconut flakes enhances their flavor.
- This cake can be made a day in advance for better flavor.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Keywords: Coconut Cream Chocolate Poke Cake, Chocolate Cake, Coconut Dessert