Ingredients
- 1 box chocolate cake mix (about 15.25 oz)
- 3 large eggs
- 0.5 cup vegetable oil
- 1 cup water
- 1 cup sweetened condensed milk (about 14 oz can)
- 1.5 cups sweetened shredded coconut
- 0.5 cup powdered sugar
- 1 cup heavy cream
- 1.5 cups semisweet chocolate chips (about 9 oz)
- 1 tsp vanilla extract
- additional shredded coconut (for garnish)
- chocolate shavings or curls (optional garnish)
Equipment
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9×13-inch baking dish
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Mixing bowls
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Electric mixer
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Saucepan
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Whisk
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offset spatula
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Parchment paper
Method
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Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter, or line it with parchment paper for easier removal.
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In a large mixing bowl, combine chocolate cake mix, eggs, oil, and water. Mix according to package directions (about 2 minutes) until smooth and well combined.
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Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Do not overbake.
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While the cake bakes, prepare the coconut filling. In a medium bowl, combine condensed milk, shredded coconut, and powdered sugar. Stir until thick and fully combined.
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When cake is done, let it cool for 10 minutes, then spread the coconut filling evenly over the warm cake to allow it to slightly melt into the top.
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To make ganache, heat heavy cream in a saucepan over medium heat until just simmering. Pour over chocolate chips and let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla extract.
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Pour warm ganache over the coconut layer, spreading evenly with an offset spatula. Top with extra shredded coconut or chocolate curls if desired.
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Refrigerate for at least 1 hour or until ganache is set. Slice into squares and serve chilled or at room temperature.
Notes
Use high-quality chocolate chips for the ganache and toast the shredded coconut for extra flavor and texture. Store covered in the refrigerator for up to 5 days. Serve chilled or at room temperature for a fudgier texture.
