Chocolate cake meets creamy coconut filling and whipped topping in this easy, crowd-pleasing dessert.
⭐ Ingredients:
- 1 box chocolate cake mix (plus eggs, oil & water as called for on box)
- 1 can (14 oz) sweetened condensed milk
- 1 cup cream of coconut (like Coco Lopez – not coconut milk)
- 2 cups sweetened shredded coconut
- 1 tub (8 oz) Cool Whip, thawed
- Optional: chocolate syrup or chocolate shavings for topping
👩🍳 Instructions:
1️⃣ Bake the Cake:
Prepare and bake the chocolate cake in a 9×13” pan according to the box instructions.
Let it cool for about 10 minutes.
2️⃣ Poke the Cake:
Use the handle of a wooden spoon or a skewer to poke holes all over the cake while it’s still warm.
3️⃣ Make It Creamy:
In a bowl, mix the sweetened condensed milk and cream of coconut.
Pour this mixture slowly over the entire cake, letting it soak into the holes.
4️⃣ Add the Coconut:
Sprinkle 1 cup of shredded coconut evenly over the moist cake.
5️⃣ Cool & Frost:
Let the cake cool completely, then spread the Cool Whip over the top.
6️⃣ Finish & Chill:
Top with the remaining 1 cup of coconut and optional chocolate syrup or shavings.
Refrigerate for at least 2 hours (or overnight) before serving.
⏱ Quick Info:
Prep Time: 15 min | Bake Time: 30 min
Chill Time: 2+ hrs | Servings: 12–15
🍯 Why You’ll Love This Recipe:
✔ Moist, rich, and packed with coconut flavor
✔ Easy box mix hack with bakery-quality results
✔ Great for holidays, potlucks, or anytime you need a sweet fix
✔ Tastes even better the next day!
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