Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1 can (13.5 oz) Full-fat Coconut Milk (replaces the water required on the box)
- 3 Large Eggs (room temperature)
- 1/2 cup Unsalted Butter, melted (replaces the oil required on the box)
- 1 cup Sweetened Shredded Coconut (optional for topping)
- 1/2 cup Semi-sweet Chocolate Chips (for the dump cake variation)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan thoroughly with butter or non-stick cooking spray. If you are choosing the “dump cake” style, ensure your pan is deep enough to handle the bubbling liquids. Gather all your ingredients and ensure the eggs are at room temperature to help them emulsify better with the fats.
- In a large mixing bowl, empty the chocolate cake mix. Instead of following the box instructions, pour in the full-fat coconut milk and the melted butter. Add the three eggs. Use a hand mixer on medium speed for about two minutes until the batter is smooth and glossy. If you are doing the 3-ingredient version, simply mix the cake mix, coconut milk, and chocolate chips. Fold in half of the shredded coconut if you want extra texture inside the crumb.
- Pour the batter into the prepared pan, smoothing the top with a spatula. If you are making a dump cake, sprinkle the chocolate chips and remaining coconut over the top before sliding it into the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before slicing. For a “no-bake” feel, you can serve this warm with a scoop of coconut milk ice cream.
- Cook Time: 45 minutes