Full recipe
Ingredients:
1 box of chocolate cake mix (plus ingredients called for on the box: usually water, oil, and eggs)
1 (14 oz) can of sweetened condensed milk
1 (15 oz) can of coconut cream
1 (7 oz) package of shredded sweetened coconut
1 (12 oz) container of chocolate frosting
Optional: additional shredded coconut or almond slivers for garnish
Directions:
Preheat oven to the temperature specified on the cake mix box (typically around 350°F or 175°C).
Prepare the chocolate cake mix as per package directions and pour into a greased 9×13 inch casserole dish.
Bake for the time specified on the box, or until a toothpick inserted into the center comes out clean.
While warm, poke holes throughout the cake using the handle of a wooden spoon.
Mix sweetened condensed milk and coconut cream in a bowl. Pour over the cake, filling the holes.
Allow the cake to cool completely, absorbing the milk mixture.
Spread shredded sweetened coconut evenly over the top.
Heat chocolate frosting until pourable and spread over the coconut layer.
Garnish with additional shredded coconut or almond slivers, if desired.
Chill in the refrigerator for at least 1 hour before serving.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes plus chilling
Kcal: 450 kcal per serving | Servings: 12 servings
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