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Chocolate Coconut Cream Cake

Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings 12 pieces
Calories 450
A rich and moist chocolate cake layered with coconut flavors, topped with creamy cool whip and shredded coconut for a tropical twist.

Ingredients

Cake Mix

  • 1 box chocolate cake mix
  • 3 eggs eggs
  • 1 2 cups oil
  • 1 1/4 cups water
  • 1 can 15 oz. cream of coconut
  • 1 can 14 oz. condensed milk
  • 1 8 oz. container cool whip
  • 2 cups shredded coconut, divided

Instructions 

  • Preheat oven to 350°F (175°C). Grease a 9x13 inch pan.
  • Beat cake mix, eggs, oil, and water for 2 minutes. Pour into prepared pan.
  • Bake for 28 minutes. Let cool slightly.
  • Poke holes all over the cake with a fork. Spread cream of coconut and condensed milk over the top.
  • Spread Cool Whip over the cake and sprinkle with 1 cup shredded coconut. Top with remaining coconut.

Notes

For added flavor, toast the shredded coconut before sprinkling on top.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: American
Keyword: chocolate, coconut