Get ready to experience a dessert that combines the rich decadence of chocolate with the luscious tropical sweetness of coconut! This Chocolate Cream of Coconut Cake is not just a dessert; it's a culinary journey that transforms an ordinary cake into an extraordinary taste sensation. Imagine a moist chocolate cake infused with creamy coconut, topped with billowy whipped cream and delicate chocolate shavings - this recipe is about to become your new obsession that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 box chocolate cake mix
- 1 can cream of coconut
- 1 cup heavy cream
- 1/2 cup powdered sugar
- Chocolate shavings for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan, ensuring even coverage to prevent sticking.
- Prepare the chocolate cake mix according to the package instructions. Typically, this involves mixing the dry cake mix with eggs, oil, and water in a large mixing bowl. Beat the ingredients until smooth and well combined, using an electric mixer on medium speed for about 2-3 minutes.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula to ensure uniform thickness.
- 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 when the cake is fully baked.
- Remove the cake from the oven and let it cool in the pan for 10 minutes. Then, while the cake is still warm, use the handle of a wooden spoon to poke multiple holes across the entire surface of the cake.
- Slowly pour the cream of coconut over the warm cake, allowing it to seep into the holes and saturate the cake. This will infuse the cake with rich, sweet coconut flavor.
- Allow the cake to cool completely at room temperature, approximately 1 hour. The cream of coconut will continue to absorb into the cake during this time.
- In a chilled mixing bowl, whip the heavy cream with powdered sugar until stiff peaks form. This typically takes 3-4 minutes using an electric mixer on high speed.
- Spread the whipped cream evenly over the cooled cake, creating a smooth, fluffy topping.
- Sprinkle chocolate shavings over the whipped cream topping for a decorative and delicious finish.
- Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld and the topping to set.
- Slice and serve chilled. Store any remaining cake in the refrigerator, covered, for up to 3-4 days.
Tips
- Make sure your cake is still warm when adding cream of coconut to ensure maximum absorption and flavor infusion.
- Use a wooden spoon handle or the back of a wooden spoon to create evenly distributed holes for the coconut cream.
- Chill your mixing bowl and whisk before whipping cream for the fluffiest, most stable whipped topping.
- For extra coconut flavor, you can toast some coconut flakes and sprinkle them alongside the chocolate shavings.
- Let the cake rest in the refrigerator for at least an hour before serving to allow flavors to meld and topping to set perfectly.
- Use high-quality chocolate for shavings to elevate the overall taste and presentation of your cake.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 4g
Fat: 25g
Saturated Fat: 15g
Cholesterol: 60mg
