Description
Moist chocolate cake soaked in sweetened condensed milk and coconut, topped with coconut cream, rich chocolate ganache, toasted coconut, and almonds.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix (plus ingredients called for on the box, usually eggs, oil, and water)
- 1 can (13.5 oz) full-fat coconut milk, refrigerated overnight
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 can (14 oz) sweetened condensed milk
- 1 cup shredded sweetened coconut
- 1 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 1 cup shredded sweetened coconut, toasted
- 1/2 cup chopped almonds
- Miniature Almond Joy candies, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- Prepare the chocolate cake mix according to package directions.
- Pour the cake batter into the prepared baking pan, spreading it evenly.
- Bake for the time specified on the cake mix box, usually around 25-30 minutes. Check for doneness with a toothpick.
- Let the cake cool completely in the pan.
- Refrigerate coconut milk overnight.
- Scoop out the thick coconut cream from the top of the refrigerated can, leaving the watery liquid behind.
- In a medium bowl, beat the coconut cream with an electric mixer until smooth and fluffy.
- Add the powdered sugar and vanilla extract to the whipped coconut cream. Continue beating until well combined.
- Set the coconut cream aside in the refrigerator while you prepare the filling.
- Once the cake is completely cool, use the handle of a wooden spoon or a fork to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the poked cake.
- Sprinkle the shredded sweetened coconut evenly over the sweetened condensed milk. Gently press the coconut into the filling.
- Refrigerate the cake for at least 30 minutes to allow the filling to soak into the cake.
- Place the semi-sweet chocolate chips in a heat-safe bowl.
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Do not let it boil!
- Pour the hot heavy cream over the chocolate chips. Let it sit for about a minute to allow the heat to melt the chocolate.
- Gently whisk the chocolate and cream together until smooth and glossy. Microwave in 15-second intervals if needed.
- Let the ganache cool slightly for about 5-10 minutes.
- Pour the slightly cooled chocolate ganache evenly over the coconut-covered cake.
- Spread the chilled coconut cream evenly over the chocolate ganache.
- Sprinkle the toasted shredded coconut and chopped almonds over the coconut cream.
- Garnish with miniature Almond Joy candies, if desired.
- Refrigerate the cake for at least 1 hour before serving.
- Preheat oven to 350°F (175°C).
- Spread the shredded sweetened coconut in a single layer on a baking sheet.
- Bake for 5-7 minutes, or until the coconut is lightly golden brown, stirring occasionally.
- Let the toasted coconut cool completely before using it to top the cake.
Notes
- Don’t overbake the cake! A slightly underbaked cake is better than a dry cake.
- Use full-fat coconut milk for the coconut cream. Light coconut milk will not whip properly.
- Refrigerate the cake for at least an hour before serving to allow the flavors to meld and the ganache to set.
- Toasting the coconut adds a wonderful depth of flavor and texture.
- Adjust the sweetness to your liking. If you prefer a less sweet cake, you can reduce the amount of powdered sugar in the coconut cream or use unsweetened coconut.
- Get creative with the toppings! Feel free to add other toppings like chocolate shavings, caramel drizzle, or even a sprinkle of sea salt.
- Prep Time: 20 minutes
- Cook Time: 37