Rich chocolate cake, a layer of thick coconut cream and topped with a layer of creamy icing and toasted coconut. This dessert wins the day, any day!
Ingredients
Cake
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup plain Greek yogurt
3/4 cup vegetable oil
3/4 cup warm water
3/4 cup sweetened shredded coconut
14- ounce can cream of coconut
1 can sweetened condensed milk
1 cup toasted shredded coconut for topping - see instructions below
Frosting
1 cup heavy whipping cream
1 cup powdered sugar
4 ounces cream cheese softened to room temperature
½ teaspoon vanilla
Instructions
Cake
Preheat oven to 350 degrees. Spray a 13-inch rectangle baking pan with nonstick cooking spray. Set aside.
In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder and salt.
Stir in eggs, vanilla, yogurt, oil and warm water. Stir until well combined. Fold in the ¾ cup of sweetened shredded coconut.
Pour batter into the prepared baking pan. Tap on the counter a few times to help the batter settle.
*I like to toast the coconut in the oven as it's preheating. Takes a few minutes longer, but works great. Otherwise, place a layer of coconut on a rimmed baking sheet in a 350 degree oven for 5-7 minutes or until golden brown.
Bake in preheated 350 degree oven for about 30 minutes or until a toothpick inserted in the center comes out clean.
Using the tines of a fork poke holes into the top of the hot cake.
In a small bowl, whisk together the cream of coconut and sweetened condensed milk until smooth. Slowly pour over the hot cake, using an offset spatula or the back of a metal spoon to spread evenly into the holes as you go. Cool completely and chill in the refrigerator for at least two hours or overnight.
Full Reading: https://www.yellowblissroad.com/chocolate-coconut-cream-poke-cake/
