If you’re a fan of rich, indulgent desserts, this Chocolate Coconut Poke Cake is a must-try! Imagine a moist chocolate cake soaked in sweet coconut cream, topped with whipped cream and a sprinkle of shredded coconut. This dessert is the perfect combination of rich chocolate and tropical flavors—a true crowd-pleaser for any occasion!
Ingredients
For the Cake:
- 1 box chocolate cake mix (plus ingredients listed on the box)
- 1 teaspoon vanilla extract (optional, for added flavor)
For the Coconut Filling:
- 1 can (14 oz) sweetened condensed milk
- 1 cup coconut milk (unsweetened or sweetened, depending on your preference)
- 1 teaspoon coconut extract
For the Topping:
- 2 cups whipped topping (store-bought or homemade whipped cream)
- 1 cup sweetened shredded coconut (toasted, optional)
- 1/4 cup chocolate shavings or mini chocolate chips (optional)
Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Skewer or fork (for poking holes)
Instructions
- Bake the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Prepare the chocolate cake batter according to the instructions on the box, adding vanilla extract if desired.
- Pour the batter into the prepared baking dish and bake as directed on the box.
- Once baked, remove the cake from the oven and allow it to cool slightly (about 10 minutes).
- Prepare the Coconut Filling:
- In a mixing bowl, combine the sweetened condensed milk, coconut milk, and coconut extract. Stir until smooth.
- Poke and Soak:
- Using a skewer or fork, poke holes all over the surface of the warm cake, ensuring the holes go deep enough to absorb the filling.
- Slowly pour the coconut filling over the cake, allowing it to seep into the holes.
- Let the cake cool completely to room temperature, then refrigerate for at least 2 hours to allow the flavors to meld.
- Add the Topping:
- Once the cake is chilled, spread the whipped topping evenly over the surface.
- Sprinkle the shredded coconut on top (toast it beforehand for extra flavor, if desired).
- Garnish with chocolate shavings or mini chocolate chips for an added touch of decadence.
- Serve and Enjoy:
- Slice and serve the cake chilled for the best flavor and texture.
Tips for Success
- For a homemade touch, bake a chocolate cake from scratch instead of using a box mix.
- Toast the shredded coconut in a dry skillet over medium heat for a nutty, caramelized flavor.
- Store leftovers in the refrigerator for up to 4 days.
This Chocolate Coconut Poke Cake is a dessert lover’s dream come true! The moist chocolate cake, creamy coconut filling, and light whipped topping create an irresistible combination that’s perfect for birthdays, potlucks, or any special occasion. One bite, and you’ll be hooked on this tropical-chocolate indulgence!
Indulgent Chocolate Coconut Poke Cake: A Dessert Lover's Dream!
Dive into this Chocolate Coconut Poke Cake for a decadent, moist, and tropical treat. Rich chocolate cake, creamy coconut filling, and a luscious topping make it irresistible!
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Skewer or fork (for poking holes)
Ingredients
- For the Cake:
- 1 box chocolate cake mix plus ingredients listed on the box
- 1 teaspoon vanilla extract optional, for added flavor
- For the Coconut Filling:
- 1 can 14 oz sweetened condensed milk
- 1 cup coconut milk unsweetened or sweetened, depending on your preference
- 1 teaspoon coconut extract
- For the Topping:
- 2 cups whipped topping store-bought or homemade whipped cream
- 1 cup sweetened shredded coconut toasted, optional
- 1/4 cup chocolate shavings or mini chocolate chips optional
Instructions
- Bake the Cake:
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Prepare the chocolate cake batter according to the instructions on the box, adding vanilla extract if desired.
- Pour the batter into the prepared baking dish and bake as directed on the box.
- Once baked, remove the cake from the oven and allow it to cool slightly (about 10 minutes).
- Prepare the Coconut Filling:
- In a mixing bowl, combine the sweetened condensed milk, coconut milk, and coconut extract. Stir until smooth.
- Poke and Soak:
- Using a skewer or fork, poke holes all over the surface of the warm cake, ensuring the holes go deep enough to absorb the filling.
- Slowly pour the coconut filling over the cake, allowing it to seep into the holes.
- Let the cake cool completely to room temperature, then refrigerate for at least 2 hours to allow the flavors to meld.
- Add the Topping:
- Once the cake is chilled, spread the whipped topping evenly over the surface.
- Sprinkle the shredded coconut on top (toast it beforehand for extra flavor, if desired).
- Garnish with chocolate shavings or mini chocolate chips for an added touch of decadence.
- Serve and Enjoy:
- Slice and serve the cake chilled for the best flavor and texture.
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