Ingredients
- 1 box chocolate cake mix
- 1 1/4 cup water
- 1/3 cup vegetable oil
- 3 eggs
- 1/2 cup full fat coconut milk (for cake)
- 2 tbsp full fat coconut milk (for frosting)
- 2 sticks unsalted butter, room temperature
- 4 cups powdered sugar
- 1 tsp coconut extract
- 1 cup shredded coconut, divided
- 1 cup Diamond of California® Almonds, roughly chopped
- 1/2 cup chocolate sauce
The Steps
- Preheat the oven to 350 degrees and grease a 9 by 13 inch glass baking dish.
- Whisk together the cake mix, water, vegetable oil and eggs, then pour into the prepared baking dish. Bake for 30 to 40 minutes.
- Allow the cake to cool for 10 minutes, then use a small wooden dowel or fork to poke holes all over the top of the cake them pour 1/2 cup of the coconut milk over top. Use a spatula to make sure the coconut milk soaks into the holes in the cake.
- Allow the cake to sit for 4 hours or overnight in the fridge.
- When you’re ready to frost the cake, beat the butter and sugar in a mixing bowl until smooth. Add the remaining milk and continue to mix for 30 seconds, then add the coconut extract. Mix for 30 more seconds, then add ½ cup shredded coconut. Mix until combined.
- Spread the frosting over the cake and top with remaining shredded coconut, chopped almonds and chocolate sauce.
