Chocolate Cream of Coconut Cake has a rich, flavorful crumb, and with the addition of either rum or strong coffee, this cake is one of the most moist decadent chocolate cakes we have ever tasted.
The glaze is irresistible, using some melted milk chocolate and cream of coconut boiled together and then drizzled over the top.
This doctored cake mix is one of the best coverups of all cake makeovers; no one will know it started with a devil's food cake mix!
An optional garnish is to sprinkle the top of the icing with crushed macadamia nuts and toasted coconut for those who love a little crunch!
Our recipe is below in a printable recipe card. Hit Print, and the ads will disappear for easy viewing.
The necessary ingredients you will need for Cream of Coconut Chocolate Cake:
- Devil's food cake mix: 15.25-ounce size, any brand
- instant pudding: any brand of chocolate instant pudding, small box
- cream of coconut: this is a canned, sweetened, thick, and syrupy coconut product that's often used in cocktails and desserts. Use any canned brand.
- eggs: large eggs
- rum or coffee: rum is in this recipe; however, for non-alcoholic alcohol, use strong perked coffee
- vegetable oil: substitutions can be melted butter or canola oil
- instant coffee granules: any brand, regular or espresso instant coffee
- Frosting Glaze:
- milk chocolate chips: semi-sweet or another flavor can be substituted
- Optional Garnish: 1 cup of toasted coconut, 1/2 cup chopped macadamia nuts
Serving Ideas for Serving Cream of Coconut Cake:
- dust with powdered sugar: use a mesh sieve to add some powdered sugar and shake over a slice of cake for a bit of extra sugar taste
- omit glaze: add whipped cream and coconut
- store-bought frosting: use a favorite brand warmed chocolate frosting
- chocolate chip: before baking, sprinkle with chocolate chips. before baking, add some chocolate chips on top for a richer chocolatey cake for all the chocolate lovers out there
- fresh fruits: serve with fresh red raspberries and raspberry puree. Serve the cake with red raspberries for a fresh burst of berry flavor. Add a few to a food processor with sugar to taste to pour a sweet puree over each slice when serving
- toasted coconut and nut: add toasted coconut and nuts on top of the glaze
- serve with ice cream: serve the cake with a delicious ice cream any flavor your family prefers for an ice cream cake and special occasion
Cake Recipes We Love
Spanish Bar Cake
Hot Milk Cake
Sour Milk Cake
Pistachio Cake
Pin for later: Cream of Coconut Chocolate Cake
Chocolate Moist Cream of Coconut Chocolate Cake
If you're looking for a stronger taste of coconut, this cake won't be overpowering; it actually is very faint in flavor unless you add it to the glaze on top.
If you have a can of creamy coconut in your cupboard, this is one of the best cake to use it up in! This cream of coconut is perfect for baking and keeping the cake moist, and makes one of the best chocolate cakes.
Yield: 15
Cream of Coconut Chocolate Cake
This doctored Devil's Food cake mix is transformed into a decadent, moist batter using cream of coconut in the batter.
Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour
Ingredients
- Cake Batter:
- 1 package of devil's food cake, 15.25-ounce size
- 1 package instant chocolate pudding mix (small box)
- 3/4 cup cream of coconut (canned; save the remaining 1/4 cup for the frosting)
- 4 eggs
- 1/3 cup rum or, for non alcohol, add strong perked coffee
- 1/4 cup vegetable oil
- 1 tablespoon instant coffee granules
- 1/4 cup water
- Frosting Glaze:
- 1 cup of milk chocolate chips
- the rest of the cream of coconut 1/4 cup
- 1 tablespoon of rum or strong coffee
- Optional Garnish: 1 cup of toasted coconut, 1/2 cup chopped macadamia nuts
Instructions
- Preheat the oven to 350 degrees and grease a 13 x 9 pan or a bundt pan times for baking will vary.
- In a large bowl, using an electric beater, add the cake mix, pudding, eggs, 3/4 cup cream of coconut with rum, strong coffee, and granules.
- Beat this mixture for around 2 minutes.
- Pour into prepared pan and bake the cake according to package instructions on the box, usually 40 to 50 minutes, depending on the pan size.
- Cool the cake for at least 20 minutes before adding the glaze.
- In a small saucepan, add the rest of the cream of coconut with the chocolate and simmer for 3 to 4 minutes on low heat until the mixture slightly thickens, stirring constantly.
- Pour this over the slightly warm cake.
- Garnish with toasted coconut and macadamia nuts if using.
- Store the cake at room temperature, covered.
Notes
Serving Ideas for Serving Cream of Coconut Cake:
- dust with powdered sugar: use a mesh sieve add some powdered sugar and shake over a slice of cake for a bit of extra sugar taste
- omit glaze: add whipped cream and coconut
- store-bought frosting: use a favorite brand warmed chocolate frosting
- chocolate chip: before baking, sprinkle with chocolate chips: before baking, add some chocolate chips on top for a richer chocolatey cake for all the chocolate lovers out there
- fresh fruits: serve with fresh red raspberries and raspberry puree. serve the cake with red raspberries for a fresh burst of berry flavor. Add a few to a food processor with sugar to taste to pour a sweet puree over each slice when serving
- toasted coconut and nut: add toasted coconut and nuts on top of the glaze
- serve with ice cream: serve the cake with a delicious ice cream any flavor your family prefers for an ice cream cake and special occasion
The default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
These are all copyright-protected images and content. Do not reprint/reuse this recipe or its images without my written permission.
Pin for later: Cream of Coconut Chocolate Cake
Easy Cake Mix Cake Recipes:
1960s Pistachio Cake Mix Pound Cake
Easy Pumpkin Spice Cake Mix Cookies
Cake Mix Blueberry Muffins
Funfetti Cake Mix Cookies
4 Ingredient Pumpkin Cake Mix Cake
