Chocolate Coconut Cake Recipe
This chocolate coconut poke cake with cake mix is amazing! The best chocolate poke cake ever with caramel and coconut on top. Super moist and the best to take to a potluck!
Servings: 12
Equipment
- 1 9x13 pan
- 1 Bowl
Ingredients
- 1 box cake mix chocolate, any brand, and all ingredients to make this as directed
- 1 can sweetened condensed milk 14 oz.
- 1 jar caramel sauce 8-10 oz.
- 1 tub Cool Whip 8 oz.
- 3 large Heath bar toffee, crushed, optional
- 3/4 cup coconut sweetened, shredded
Instructions
- Mix batter and bake your cake as directed on the box. Use a 9x13 cake pan that has been sprayed with non stick spray.
- When it is done baking, allow it to cool for about an hour. Then poke holes on the top. You can use a large boba type straw or a knife moving around so the holes go down to the bottom of the pan.
- Pour sweetened condensed milk over the top making sure it makes it on top of the holes and down to the bottom.
- Pour jar of caramel on top of that, sprinkle half of your crushed Heath bars on the very top and put it in the fridge until cooled, about an hour.
- Take out and spread whipped topping evenly across the top, sprinkle remainder of Heath bar bits, followed by your coconut evenly across the top. Put in fridge ideally for another 30-60 minutes. Serve.
Video
Nutrition
Serving: 3oz | Calories: 176kcal | Carbohydrates: 25g | Protein: 3g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 11mg | Sodium: 70mg | Potassium: 160mg | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 0.8mg | Calcium: 108mg | Iron: 0.2mg