I love this dessert because it combines three of my favorite things: chocolate cake, coconut, and ganache. The layers come together easily but taste like something from a fancy bakery. It’s the kind of treat that disappears fast at parties, but it’s also easy enough for a midweek indulgence. I especially appreciate how the coconut layer soaks just slightly into the warm cake, adding moisture and flavor in every bite.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 box chocolate cake mix (about 15.25 oz)
3 large eggs
½ cup vegetable oil
1 cup water
1 cup sweetened condensed milk (about 14 oz can)
1½ cups sweetened shredded coconut
½ cup powdered sugar
1 cup heavy cream
1½ cups semisweet chocolate chips (about 9 oz)
1 tsp vanilla extract
Additional shredded coconut (for garnish)
Chocolate shavings or curls (optional garnish)
Directions
I preheat the oven to 350°F (175°C) and prepare a 9×13-inch baking dish by lightly greasing it or lining it with parchment paper for easy removal later.
In a large mixing bowl, I combine the chocolate cake mix with eggs, oil, and water, and mix according to the package instructions—usually about 2 minutes until smooth.
I pour the batter into the prepared baking dish and bake for 25–30 minutes, checking with a toothpick for doneness. I make sure not to overbake so the cake stays moist.
While the cake bakes, I stir together the condensed milk, shredded coconut, and powdered sugar in a medium bowl. It becomes a thick, creamy filling.
Once the cake comes out of the oven and cools for about 10 minutes, I spread the coconut filling evenly over the top while it’s still warm—this helps it melt slightly into the cake.
To make the ganache, I heat the heavy cream in a saucepan over medium heat until just simmering. I pour it over the chocolate chips in a bowl, let it sit for a minute, then whisk it until smooth and shiny. I stir in the vanilla extract last.
I pour the warm ganache over the coconut layer and use an offset spatula to spread it evenly to the edges. For a decorative touch, I sprinkle extra coconut or chocolate curls on top.
I chill the cake in the refrigerator for at least 1 hour until the ganache is set. Then I slice it into squares and serve it either chilled or at room temperature, depending on the texture I want.
Servings and timing
This cake makes 12 generous squares. It takes about 20 minutes to prep, 30 minutes to bake, and 1 hour to chill, with a total time of around 1 hour and 30 minutes. Each slice is about 460 calories—totally worth it for a dreamy, decadent treat.
Variations
Sometimes I toast the coconut before adding it for extra flavor and texture. I’ve also used dark chocolate chips for a deeper ganache or added a little coconut extract to the filling for a stronger coconut punch. When I want an extra-sophisticated twist, I add a splash of espresso to the ganache or use a dark chocolate cake mix.
Storage/Reheating
I store the cake covered in the refrigerator for up to 5 days. It stays moist and flavorful, and I actually think it tastes even better the next day. I serve it chilled for a firmer bite or let it sit at room temperature for a fudgier texture. I don’t recommend freezing it, as the ganache can lose its smoothness.
FAQs
Can I use homemade chocolate cake instead of a mix?
Yes, and I often do when I have time. A moist homemade chocolate cake works beautifully—just use enough to fill a 9×13-inch pan.
Can I use unsweetened coconut?
I recommend sweetened shredded coconut for the best texture and balance. Unsweetened can work, but the filling may not be sweet enough without adjusting the sugar.
How can I make the ganache extra smooth?
Using high-quality chocolate chips and letting the cream sit for a minute before whisking helps. I also make sure not to overheat the cream—it should be just simmering, not boiling.
Can I make this cake a day ahead?
Absolutely. I actually prefer to make it the day before serving—it gives the flavors time to settle and the ganache to firm up perfectly.
What’s the best way to cut clean slices?
I use a sharp knife dipped in hot water, wiping it clean between cuts. This keeps the layers neat and prevents the ganache from dragging.
Conclusion
This Choco Coconut Dream Cake lives up to its name—dreamy, decadent, and unforgettable. I love how the layers come together so easily but taste like a bakery-quality dessert. Whether I’m making it for a celebration or just treating myself to something rich and indulgent, this cake always delivers. It’s a chocolate lover’s dream with a tropical twist, and I never get tired of it.
This rich and dreamy chocolate cake is layered with sweet coconut filling and topped with glossy ganache—an easy, decadent dessert for any celebration.
Ingredients
For the Cake Base:
1 box chocolate cake mix (15.25 oz)
3 large eggs
½ cup vegetable oil
1 cup water
For the Coconut Filling:
1 cup sweetened condensed milk (14 oz can)
1½ cups sweetened shredded coconut
½ cup powdered sugar
For the Ganache Topping:
1 cup heavy cream
1½ cups semisweet chocolate chips (about 9 oz)
1 tsp vanilla extract
Optional Garnishes:
Additional shredded coconut
Chocolate shavings or curls
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C).
Lightly grease or line a 9×13-inch baking dish.
In a large bowl, mix cake mix, eggs, oil, and water per package instructions (about 2 minutes).
Pour batter into dish and bake for 25–30 minutes, until a toothpick inserted comes out clean.
Cool for 10 minutes.
Make the Coconut Layer:
While the cake bakes, stir together condensed milk, shredded coconut, and powdered sugar in a bowl.
Spread this mixture over the warm cake so it slightly melts into the top.
Make the Chocolate Ganache:
Heat heavy cream in a saucepan until just simmering.
Pour over chocolate chips in a bowl and let sit for 1–2 minutes.
Whisk until smooth and glossy, then stir in vanilla extract.
Assemble the Cake:
Pour ganache over the coconut layer and spread evenly with an offset spatula.
Garnish with shredded coconut or chocolate curls if desired.
Chill and Serve:
Refrigerate for at least 1 hour until set.
Slice into squares and serve chilled or at room temperature.
Notes
Use high-quality chocolate chips for a smoother ganache.
Toasted shredded coconut adds extra flavor and crunch.
Store covered in the fridge for up to 5 days.
For a fudgier texture, let it sit at room temp before serving.
