Instructions
- For the Chocolate Cake
- Bake the cake according to the package directions in a 9X13 pan lined with parchment paper.
- Allow the cake to cool for 15-20 minutes, then use the end of a wooden spoon to poke holes in the cake about 1-2 inches apart.
- Pour the sweetened condensed milk evenly over the top of the cake. Use an offset spatula to spread it into an even layer and into the holes.
- Place the cake into the fridge for at least an hour, up to overnight. *If you leave it overnight, cover with plastic wrap.
- For the Coconut Frosting
- In the bowl of a stand mixer with the paddle attachment, beat the butter for 10 minutes on medium high, scraping the bowl down every few minutes.
- Add the salt, coconut extract, and vanilla extract, mix to combine.
- Add ½ of the powdered sugar at a time, mixing for 3 minutes on low after each addition. Scrape down the bottom and sides of the bowl several times.
- Add the heavy cream 2 TBSP at a time until you reach your desired consistency.
- Spread the frosting over the chilled chocolate poke cake.
- In a dry skillet, toast the coconut until lightly browned. Watch it closely as it can burn quickly.
- Sprinkle the toasted coconut and chocolate chips over the top of the cake. Slice and serve.
- Recipe by our friend Liz @BuucksFarmsBakery
