Imagine a dessert so decadent, so irresistibly moist, that it will have your family and friends begging for seconds. The Chocolate Coconut Poke Cake is not just a dessert—it's a culinary experience that transforms an ordinary chocolate cake into a luxurious tropical-inspired treat. With its rich chocolate base, creamy sweetened condensed milk filling, and luscious coconut topping, this cake is guaranteed to become your new go-to dessert for any occasion.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 eggs
- 1 can sweetened condensed milk
- 1 cup shredded coconut
- 1 cup whipped topping
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan with butter or cooking spray, ensuring complete coverage.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well-blended.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to create a smooth surface.
- Bake the cake in the preheated oven for 25-30 minutes. To check doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool for 5-10 minutes. Using the handle of a wooden spoon or a similar round object, poke holes evenly across the entire surface of the warm cake.
- Pour the sweetened condensed milk slowly over the cake, ensuring it fills the holes and seeps into the cake's interior.
- Sprinkle the shredded coconut evenly over the top of the cake, gently pressing it into the condensed milk.
- Refrigerate the cake for at least 1 hour to allow the condensed milk to set and the flavors to meld together.
- Before serving, spread the whipped topping evenly over the cake, creating a light and fluffy layer.
- Optional: Garnish with additional toasted coconut flakes or chocolate shavings for extra texture and visual appeal.
- Cut into 12 equal squares and serve chilled. Store any leftovers in the refrigerator, covered, for up to 3-4 days.
Tips
- For maximum moisture, ensure you poke plenty of holes in the warm cake and allow the sweetened condensed milk to thoroughly soak into the cake.
- Use room temperature eggs and ingredients to help create a smoother, more even cake batter.
- To enhance the coconut flavor, consider lightly toasting the shredded coconut before sprinkling it on top of the cake.
- When checking cake doneness, remember that a few moist crumbs on the toothpick are okay - this helps keep the cake incredibly moist.
- For a more elegant presentation, use a piping bag to apply the whipped topping in decorative swirls.
- Chill the cake for at least an hour before serving to allow flavors to meld and the texture to set perfectly.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 12g
Cholesterol: 55mg
