desserts

Chocolate-Coconut Cake

This decadent dessert is perfect for special occasions, or any time you want a treat. By adding coconut milk to the cake, you don't need to add any oil!
15 min
PREP TIME
35 min
COOK TIME
280
CALORIES
13
INGREDIENTS

INGREDIENTS 16 SERVINGS

  • Cake:
  • 1 package (510 gram) chocolate fudge or devil’s food cake mix
  • 1 can (400 milliliter) Coconut Milk , well stirred
  • 3 eggs
  • 1 tablespoon (15 milliliter) Pure Vanilla Extract Substitution Available
    • artificial vanilla extract (club house)
  • Chocolate Glaze:
  • 1/2 cup (125 milliliter) sugar
  • 1/4 cup (50 milliliter) milk
  • 3 tablespoons (45 milliliter) butter
  • 1/2 cup (125 milliliter) semi-sweet chocolate chips
  • 1 teaspoon (5 milliliter) Pure Vanilla Extract Substitution Available
    • artificial vanilla extract (club house)
  • Toppings:
  • 1/4 cup (50 milliliter) flaked coconut, toasted

Preparation

  • 1 Preheat oven to 350°F (175°C). In a large bowl, mix cake mix, coconut milk, eggs and 1 tbsp (15 mL) vanilla with electric mixer on low speed 30 seconds. Beat on medium speed 3 minutes. Pour into greased and floured 12-cup (3 L) Bundt pan.
  • 2 Bake 35 minutes or until toothpick inserted in centre comes out clean. Cool in pan 10 minutes. Invert cake onto wire rack. Cool completely.
  • 3 Meanwhile, prepare Glaze by mixing sugar, milk and butter in small saucepan. Stirring constantly, bring to boil on medium heat and boil 1 minute. Remove from heat. Stir in chocolate chips and 1 tsp (5 mL) vanilla until chocolate is melted. Spoon glaze over cooled cake. Sprinkle with toasted coconut. Let stand until glaze is set.

NUTRITION INFORMATION

(per Serving)

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