Real Recipes From Real Home Cooks ®

chocolate chip coconut cake

(1 rating)
Recipe by
Rose Dailey
East Texas, TX

I concocted this recipe to make for Teacher Appreciation Week at our local school. Of course I had to make a little side cupcake for me to try. :-) It is so moist and decadent. Sweet coconut flavor with rich chocolate goodness. I hope the teachers like it.

(1 rating)
yield 12 to 15 people
method Bake

Ingredients For chocolate chip coconut cake

  • 1 pkg
    yellow cake mix (18.25 ounce size)
  • 3 lg
    eggs, beaten
  • 3/4 c
    coconut milk
  • 2 Tbsp
    coconut milk
  • 1/3 c
    cooking oil
  • 1/4 c
  • 1 c
    sweetened flaked coconut
  • 1 1/4 c
    semi sweet chocolate chips
  • 1 stick
  • 2/3 c
    coconut milk
  • 1 1/2 c
    sweetened flaked coconut

How To Make chocolate chip coconut cake

  • 1
    for the cake: Preheat oven to 350 degrees. Grease a 9x13 inch baking pan. In a large mixing bowl, combine cake mix, eggs, both measurements of coconut milk, cooking oil, and water. Mix on medium speed for about 2 minutes. Stir in the sweetened coconut.
  • 2
    Pour into greased pan. Sprinkle the chocolate chips evenly on top of batter. Do not stir in!
  • 3
    Bake at 350 degrees for 35 to 40 minutes. Make topping while cake is baking (instructions below).
  • 4
    for the topping: In a medium sauce pan, melt the butter on a low heat. As soon as melted, add the coconut milk and coconut. Cook for 2 minutes. Stir constantly and do not let it boil. Set off heat to cool.
  • 5
    Spread the topping on as soon as cake is removed from oven.