Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1 can (15 oz) Coconut Cream or Full-Fat Coconut Milk
- 1/2 cup Unsalted Butter, thinly sliced into squares
- Optional: 1 cup Sweetened Shredded Coconut (for topping)
- Optional: 1/2 cup Semi-sweet Chocolate Chips
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking dish thoroughly with butter or non-stick cooking spray to ensure nothing sticks. Gather your ingredients and have them ready on the counter so you can assemble the cake in less than two minutes.
- Pour the coconut cream or coconut milk directly into the bottom of the prepared baking dish. Spread it out evenly. Next, sprinkle the dry chocolate cake mix over the top of the coconut liquid. Use a spatula to lightly level the powder, but do not stir the ingredients together. If you are using chocolate chips or extra shredded coconut, sprinkle them over the cake mix now. Finally, place the thin slices of butter in a single layer across the entire top of the cake mix, covering as much surface area as possible.
- Place the dish in the center rack of your oven and bake for 35 to 40 minutes. You will know it is done when the edges are bubbly and the center has set into a fudgy, brownie-like consistency. Remove the cake from the oven and let it cool for at least 10 minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Cook Time: 45 minutes