This delightful chocolate cake is crafted using a clever twist on a classic cake mix, enhanced with cream of coconut and instant pudding. Plus, it’s lavishly topped with a rich, gooey chocolate glaze that will surely delight any chocolate aficionado. Sink into the decadence of our Cream of Coconut Chocolate Cake, which boasts a moist, flavorful crumb and can be jazzed up with a splash of rum or a strong brew of coffee for an extra depth of flavor.

The glaze is a real superstar here, made by melting down some milk chocolate with cream of coconut until it thickens slightly, then drizzling it over the top for that perfect finishing touch. This doctored cake mix is such a transformative recipe that no one will ever guess it started with a simple devil’s food cake mix!

For an extra bit of texture, consider garnishing with crushed macadamia nuts and toasted coconut on top of the glaze. Your guests will absolutely love it! Ready to bake? Let’s check out the simple ingredients you’ll need.

Ingredients

• Devil’s food cake mix: 15.25-ounce size, any brand will do.
• Instant chocolate pudding mix: small box from any brand.
• Cream of coconut: typically found in a can; it’s sweet and syrupy, perfect for desserts.
• Eggs: 4 large eggs.
• Rum or strong coffee: for a non-alcoholic version, strong brewed coffee works beautifully.
• Vegetable oil: you can substitute it with melted butter or canola oil if you prefer.
• Instant coffee granules: choose any brand, regular or espresso.
• Frosting Glaze:
• Milk chocolate chips: semi-sweet or any chocolate flavor you fancy.
• Optional Garnish: 1 cup of toasted coconut and 1/2 cup of chopped macadamia nuts for added crunch.

Instructions

1. Prepare the Oven and Pan:

   Preheat your oven to 350°F (175°C). Grease a 13 x 9-inch baking pan or a bundt pan—keep in mind that baking times may vary based on your pan choice.

2. Mix the Batter:

   In a large mixing bowl, using an electric mixer, combine the cake mix, pudding mix, eggs, 3/4 cup of cream of coconut, rum or coffee, and instant coffee granules. Beat the mixture for about 2 minutes until smooth.

3. Baking:

   Pour the batter into your prepared pan. Bake according to the package instructions; typically, this takes around 40 to 50 minutes, depending on the size of your pan. You can check for doneness by inserting a toothpick in the center—if it comes out clean, it’s done!

4. Cool:

   Allow the cake to cool in the pan for at least 20 minutes before adding the glaze.

5. Prepare the Glaze:

   In a small saucepan, combine the remaining 1/4 cup of cream of coconut and the milk chocolate chips. Heat over low, stirring constantly until the chips are melted and the mixture slightly thickens, about 3 to 4 minutes.

6. Glaze the Cake:

   Drizzle the warm glaze over the cooled cake, allowing it to cascade down the sides.

7. Garnish:

   If desired, sprinkle the top with toasted coconut and chopped macadamia nuts for an extra crunch and flavor.

8. Storage:

   Keep the cake at room temperature, covered, to maintain its moisture.

Serving Ideas

• Dust with powdered sugar: Use a mesh sieve to lightly sprinkle powdered sugar over a slice for a sweet finishing touch.
• Omit the glaze: For a lighter option, top with freshly whipped cream and coconut instead.
• Store-bought frosting: Use your favorite chocolate frosting from the store if you’re short on time.
• Chocolate chips: Add chocolate chips to the batter before baking for an even richer chocolate flavor.
• Fresh fruits: Serve a slice with red raspberries and a raspberry puree for a fruity contrast.
• Toasted coconut and nuts: Enhance the texture with added layers of toasted coconut and nuts.
• Serve with ice cream: Pair with your favorite ice cream to create a delightful dessert experience on special occasions.

Other Cake Recipes We Love

• Spanish Bar Cake
• Hot Milk Cake
• Sour Milk Cake
• Pistachio Cake