Coconut Chocolate Cake Dessert Recipe

I’m not gonna lie, this cake is sassy.  Hence its penchant for leopard accessories – RAWR.  It’s the most moist (say that three times fast) chocolate cake I’ve ever made.  I think its “moist-ness” has to do with the Coconut Milk from Thai Kitchen.  I’ll have you know that even those of you who snub coconut (“eeew, I don’t like coconut” they say with their nose wrinkled) – the joke will be on them when they’re on bended knee begging for seconds.  Just ask my 11 year old.

I’ve had plenty of experience with Thai Kitchen in my savory dishes, but was even more ecstatic to try it in a dessert.  And you know what’s really awesome?  Coconut milk has a ton of health benefits too, which I really love.

Coconut Chocolate Cake

Prep Time:   15 minutes

Cook Time:  35 minutes

1 can (14 ounces) Thai Kitchen® Coconut Milk

1 package (18 1/4 ounces) chocolate fudge or devil’s food cake mix

3 eggs

1 tablespoon vanilla extract

Chocolate Glaze:

1/2 cup sugar

1/4 cup milk

3 tablespoons butter

1/2 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

1/2 cup coconut (NOTE:  I toasted mine, cuz that’s how I roll)

  1.  Stir coconut milk until well blended and smooth.  Mix cake mix, coconut milk, eggs and 1 tablespoon vanilla in large bowl with electric mixer on low speed 30 seconds.  Beat on medium speed 3 minutes. Pour into greased and floured 12-cup Bundt pan.
  2. Bake in preheated 350°F oven 35 minutes or until toothpick inserted in center comes out clean.  Cool in pan 10 minutes.  Invert cake onto wire rack.  Cool completely.
  3. Meanwhile, prepare Glaze by mixing sugar, milk and butter in small saucepan.  Stirring constantly, bring to boil on medium heat and boil 1 minute.  Remove from heat.  Stir in chocolate chips and 1 teaspoon vanilla until chips are melted.  Spoon glaze over cooled cake.  Sprinkle with (toasted) coconut.

Makes 16 servings

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