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The first time I made this cake was for a pot luck. As my husband & I stood near the cake table, we overheard two women say, “Have you seen that coconut cake? Everyone says it is delicious!” This cake is lush & delicious, and pot luck approved!
Coconut Cream Chocolate Cake
- 1 Betty Crocker Super Moist Devil’s Food Cake Mix or Chocolate Cake Mix
- Brewed coffee
- 1 (15 oz) can of Cream of Coconut (drain liquid, only use the cream)
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 cup shredded coconut
- 2 sticks unsalted butter, softened
- 3 cups powdered sugar
- 1 (7 oz) jar marshmallow fluff
- 2 tablespoons heavy cream
- Dash salt
- 2 cups shredded coconut, lightly toasted
- Cake: I make this as a 3 layer cake. Divide mix into 8 or 9 inch nonstick cake pans. Prepare pans with cooking spray and line the bottom with parchment paper. Prepare mix according to package directions, substituting the water for strong brewed coffee. Divide the prepared batter between your 3 pans & bake per box directions. Remove from oven & cool thoroughly. Leave oven on so you can toast your shredded coconut.
- Toasted coconut: Spread coconut evenly on a cookie sheet lined with parchment paper. Place in oven and monitor closely. It will take about 10-15 minutes. Once it starts to brown you will want to turn the coconut so it gets evenly browned. Remove from oven and cool.
- Filling: Beat coconut cream & cream cheese. Add powdered sugar and beat until smooth. Fold in coconut (not the toasted one) with a spatula. Set aside until ready to use.
- Frosting: Beat butter until fluffy and slowly add powdered sugar. Once incorporated, beat in the marshmallow fluff, heavy cream & salt.
- Assembly: Place filling in between layers. Once the cake is assembled, frost the cake. Immediately, cover the top and sides with the toasted coconut. I usually do this with a large sheet of foil under the cake so that I can save any remaining toasted coconut for later use (and it helps with the inevitable mess).