I am a huge fan of the combination of chocolate and coconut together. This recipe is rich with both flavors and it makes the perfect decadent dessert for a special occasion.
If you like the taste of the samoas Girl Scout cookies, you will adore this cake. The topping is a rich mixture of homemade caramel and coconut. You can finish it off with chocolate chips, as I've done, or you can drizzle the cake with warm chocolate sauce to make it look more like a cake version of the samosa Girl Scout cookies.
And because this recipe starts with a cake mix, it is very simple to make. I like to use a natural cake mix, such as Cisse Trading Dark Chocolate Layer Cake (compare prices). That way, I know every ingredient in the cake.
Check out my other great Chocolate Cake Recipes, too.
Prep Time: 10 minutes
Cook Time: 1 hour, 10 minutes
Total Time: 1 hour, 20 minutes
Yield: 10-12 servings
- 3 large eggs
- 1 chocolate cake mix, preferably a natural or organic cake mix
- 1/2 cup melted coconut oil
- 1 cup milk, water or buttermilk
- 3 cups toasted coconut (unsweetened or sweetened)
- 2 cups semisweet or dark chocolate chips, divided
- 1/2 cup butter
- 1/2 cup firmly-packed brown sugar
- 1/4 tsp. kosher salt
- 1/2 cup pure maple syrup
- Preheat oven to 350 degrees F. Spray a 9- or 10-inch springform pan (compare prices) with cooking spray or grease with butter.
- Beat the eggs in a large mixing bowl. Add the cake mix, melted coconut oil and milk, water or buttermilk, and beat with an electric mixer on low speed until the batter is smooth and no lumps of dry cake mix appear.
- Stir in 1 cup of the toasted coconut and 1 cup of the chocolate chips. Pour the batter into the prepared springform pan. Bake 50-70 minutes until firm to the touch (the cooking time will depend on the size of the pan and your oven).
- Let the cake cool completely. Meanwhile, make the topping: Melt the butter in a 2- or 3-quart saucepan over medium heat. Add the sugar, and stir until the sugar is dissolved.
- Let the mixture boil for another 2 minutes or so. Add the salt and maple syrup and continue stirring while the caramel sauce boils and thickens, another 4-6 minutes or so. When the sauce is thick enough to coat the back of a spoon, it's ready.
- Stir in the remaining 2 cups of toasted coconut.
- Run a knife around the edges of the cake, and release the cake from the pan. Spread the coconut caramel mixture over the cooled cake. Top with the remaining chocolate chips. Alternatively, melt the chocolate chips and drizzle over the cake.
If you like this chocolate cake recipe, try my Chocolate Coconut Cupcakes, too.