Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 1 1/2 cups sweetened shredded coconut
- 1 1/2 cups semisweet chocolate chips
- 3 large eggs
- 1 cup water
- 1/3 cup vegetable oil
- 1 teaspoon vanilla extract
- Optional: whipped cream for topping
- Optional: chocolate ganache for topping
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
- In a large bowl, combine chocolate cake mix, eggs, water, vegetable oil, and vanilla extract. Mix until smooth.
- Fold in shredded coconut and chocolate chips evenly throughout the batter.
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan on a wire rack.
- Top with whipped cream or drizzle with chocolate ganache if desired.
- Slice and serve.
Notes
- Toss chocolate chips lightly in flour to prevent sinking.
- Do not overmix to keep the cake tender.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze tightly wrapped for up to 2 months.
- Add 1/2 teaspoon coconut extract for enhanced coconut flavor.
- Prep Time: 15 minutes
- Cook Time: 35–40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380 kcal
- Sugar: 30 g
- Sodium: 320 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 55 mg
