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Instructions
Step 1: Bake the Chocolate Cake
Prepare and bake the chocolate cake in a 9×13-inch baking dish according to the instructions on the box. Once baked, allow the cake to cool for about 10 minutes.
Step 2: Poke the Cake
Using the handle of a wooden spoon, poke holes all over the surface of the cake, spacing them about 1 inch apart. The holes will allow the coconut filling to soak into the cake, making it extra moist.
Step 3: Prepare the Coconut Filling
In a medium bowl, combine the sweetened condensed milk, heavy cream, and shredded coconut. Mix until well combined. Pour the coconut mixture evenly over the cake, ensuring that it fills the holes. Let the cake cool completely to room temperature.
Step 4: Make the Chocolate Topping
In a small saucepan over medium heat, heat the heavy cream until it just begins to simmer. Remove from the heat and add the chocolate chips. Let it sit for 2-3 minutes, then stir until the chocolate is fully melted and smooth. Stir in the vanilla extract.
Step 5: Add the Topping
Pour the chocolate topping over the cooled cake, spreading it evenly with a spatula. Sprinkle the shredded coconut on top for garnish.
Step 6: Chill and Serve
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