Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix (Devil’s Food or Dark Chocolate)
- 1 can (13.5 oz) Full-fat Coconut Milk
- 1 ½ cups Sweetened Shredded Coconut (divided)
- Optional: Chocolate chips or a drizzle of chocolate syrup for garnish
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking pan with butter or non-stick cooking spray. In a large mixing bowl, empty the chocolate cake mix. Pour in the entire can of coconut milk. Use a whisk or a spatula to stir the ingredients together until just combined. Fold in 1 cup of the shredded coconut gently. Do not overmix, as this can make the cake tough.
- Pour the batter into your prepared baking pan and spread it evenly with a spatula. Sprinkle the remaining ½ cup of shredded coconut over the top of the batter. Place the pan in the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The coconut on top should be lightly toasted and golden brown.
- Remove the cake from the oven and let it cool in the pan for at least 20 minutes. This allows the moisture to settle, giving it that fudgy, bakery-style texture. For an extra touch of decadence, drizzle melted chocolate over the top before serving. Cut into squares and serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 45 minutes