This Chocolate Coconut Dream cake is a dessert lover’s dream come true – chocolate and coconut are a decadent match made in heaven.
Whipping up a cake is quick, easy, and affordable when you utilize “accidentally vegan” cake mixes like Betty Crocker and Duncan Hines! If you’re craving more flavors, check out two more simple cake recipes for Pumpkin Pie Spice Cake and Strawberry Lemonade Cake from our series where we “hack” grocery store cake mixes to make them vegan.
Chocolate Coconut Dream Cake
- 1 box Betty Crocker, Pillsbury, or Duncan Hines Chocolate Cake Mix
- 1 can coconut milk (full fat or reduced fat both work)
- 1/4 cup Follow Your Heart VeganEgg
- 1 1/2 cups vegan chocolate chips
- 1 cup shredded sweetened coconut
- 2 cups confectioner’s sugar
- 1 Tbsp almond milk
- Cooking oil spray
- Preheat an oven to 350 degrees F.
- In a large mixing bowl add cake mix, the can of coconut milk, and VeganEgg and whisk until well combined. Add in ½ cup of the chocolate chips and fold in with a spatula until evenly distributed.
- Evenly coat a baking dish with cooking oil spray. Scrape the batter into the dish and spread into an even layer with the spatula. Bake for 20-25 minutes. Remove from oven and set aside to cool.
- Add sugar and almond milk to a mixing bowl and mix until smooth. Add shredded coconut and mix in until evenly coated. When the surface of the cake is cool to the touch, pour over the cake and spread into an even layer.
- Add the remaining chocolate chips to a microwave safe bowl and heat for 30 second intervals, stirring in between. If the chocolate hasn’t melted after 60 seconds, continue to microwave and stir in 30 second intervals. This shouldn’t take more than 90 seconds. Use a fork to drizzle streaks of chocolate on top of the cake.
- Place in the refrigerator to chill for about 20 minutes. Slice and serve with a dollop of vegan coconut whipped topping for an extra treat.
Committed to making plant-based eating more accessible for everyone, Jessica Carter develops simple and delicious vegan recipes and coordinates collaborations with vegan brands to help people make more sustainable and compassionate buying choices. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington. She completed the Plant-Based Nutrition Certificate Program in March 2019.