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

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

Nutrition information coming soon.

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