Instructions / Directions
- Preheat oven and bake the chocolate cake according to the package instructions, using a 9×13-inch baking dish. Allow the cake to cool slightly, but keep it warm.
- Using a fork, gently poke holes across the surface of the warm cake. This will allow the coconut mixture to seep in for extra flavor and moisture.
- In a medium bowl, combine the sweetened condensed milk and sweetened coconut flakes. Mix until well incorporated.
- Pour the coconut-condensed milk mixture evenly over the warm cake, making sure some seeps into the holes. This creates a moist, chewy layer inside.
- In a medium saucepan over medium heat, melt the butter, chocolate chips, and milk together. Stir continuously until smooth and fully melted. Be careful not to let the mixture come to a boil.
- Remove the chocolate mixture from the heat and pour it evenly over the top of the cake. Use the back of a spoon or spatula to smooth it out.
- Sprinkle sliced or slivered almonds evenly over the chocolate topping, pressing gently so they stick slightly.
- Allow the cake to set at room temperature for at least 30 minutes, or refrigerate for a firmer chocolate layer before slicing and serving.
Recipe Details
- Prep Time: 15 mins
- Cook Time: 35–40 mins (plus cooling)
- Total Time: 1 hr
- Servings: 12–16
- Difficulty: Easy
Variations & Substitutions
- Use dark chocolate chips for a richer, slightly less sweet flavor.
- Substitute sweetened coconut with unsweetened coconut for a lighter version.
- Swap almonds for chopped pecans or macadamia nuts for a twist.
- Add a drizzle of caramel on top for extra indulgence.
Serving Suggestions
The most important part is just ahead — click NEXT »»
