Chocolate Coconut Cake With Pudding

Ever stared at a plain chocolate cake and thought, “Meh, this needs something more”? Well, grab your mixing bowls, friends, because this Chocolate Coconut Cake with Pudding is about to change your dessert game forever. It’s like that friend who shows up to the party with unexpected gifts – deliciously surprising and always welcome!

Why This Recipe is Awesome

Let me count the ways this cake will rock your world. First, it combines three of life’s greatest pleasures: chocolate, coconut, and pudding. I mean, who even needs relationships when you have this trio? Second, despite looking fancy enough to warrant an Instagram post, it’s actually super simple to make. **Even my cousin who once burned cereal managed this recipe successfully.** And finally, that pudding layer? It makes the cake so moist it should be illegal in some states.

Ingredients You’ll Need

For the cake:

• 1 box chocolate cake mix (because life’s too short to measure flour)
• 3 large eggs (room temperature, pretty please)
• 1/2 cup vegetable oil (or canola if that’s your jam)
• 1 cup water
• 1 tsp vanilla extract (the real stuff, not that fake nonsense)

For the pudding layer:

• 1 package (3.4 oz) instant chocolate pudding
• 1 3/4 cups cold milk (whole milk makes it richer, but use whatever’s in your fridge)

For the coconut topping:

• 2 cups sweetened shredded coconut (the long stringy stuff that gets stuck in your teeth)
• 1 cup chocolate chips (semi-sweet, but dark chocolate works for you sophisticated types)
• 1/2 cup chopped pecans (optional, for the texture enthusiasts)

Step-by-Step Instructions

1. Preheat your oven to 350°F (or 325°F if you’re using one of those dark non-stick pans). Don’t skip preheating unless you enjoy undercooked cake.
2. Grease and flour a 9×13 inch baking pan. Or use cooking spray if you’re a normal human who doesn’t have time for all that.
3. In a large bowl, combine the cake mix, eggs, oil, water, and vanilla. Beat with an electric mixer for about 2 minutes or until you’re bored of mixing.
4. Pour the batter into your prepared pan. Try not to lick the bowl until after the cake goes into the oven. I’m kidding – totally lick the bowl.
5. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out mostly clean. A few moist crumbs are fine; a river of batter is not.
6. While the cake is still hot, poke holes all over it with the end of a wooden spoon. This is surprisingly satisfying, especially after a tough day.
7. Whisk together the pudding mix and cold milk for about 2 minutes. Work quickly before it sets!
8. Pour the pudding mixture over the hot cake, making sure it seeps into those holes you just made.
9. Sprinkle the coconut, chocolate chips, and nuts (if using) evenly over the top.
10. Return the cake to the oven for 5 minutes, just long enough to toast the coconut slightly and melt those chocolate chips into gooey perfection.
11. Let cool for at least 30 minutes before serving. Or don’t – I’m not the dessert police.

Common Mistakes to Avoid

Even the best of us mess up sometimes. Here’s how not to sabotage your cake:

• Skipping the holes. Without them, the pudding just sits on top looking sad instead of creating that magical moist layer.
• Using hot milk for the pudding. Unless you enjoy lumpy pudding (and if you do, who are you?), stick with cold milk.
• Letting the pudding set before pouring. Once that pudding starts thickening, it’s game over for your perfect cake infiltration.
• Burning the coconut. There’s a fine line between “toasty” and “tastes like a campfire accident.” Watch it like a hawk during those final minutes.

Alternatives & Substitutions

Not everyone’s pantry is perfectly stocked, and some of you have “dietary restrictions” or whatever. I gotchu:

• Use a devil’s food cake mix instead of regular chocolate for an even richer experience.
• Coconut milk can replace regular milk in the pudding for extra tropical flavor. Just make sure it’s the carton kind, not the canned stuff.
• No chocolate chips? Chop up a chocolate bar instead. Or just eat the bar and skip that step. I won’t judge.
• Make it boozy by adding 2 tablespoons of rum to the cake batter. Hello, adult dessert!
• For a healthier version… um, maybe just eat a smaller piece? Let’s be real, this isn’t health food, folks.

FAQ (Frequently Asked Questions)

Can I make this cake ahead of time?
Absolutely! It actually gets better after sitting for a day, when all those flavors have time to mingle and get friendly with each other. Store it covered at room temperature for up to 3 days, if it lasts that long (spoiler: it won’t).

Do I really need to use a boxed cake mix?
Listen, if you want to make chocolate cake from scratch, go for it. I’ll be over here with my feet up, watching Netflix while my cake mix does the heavy lifting.

Is this cake too sweet?
Is there such a thing as “too sweet”? But if you’re one of those people who thinks there is, use unsweetened coconut and dark chocolate chips to tone it down a notch.

My family doesn’t like coconut. Can I still make this?
First, I’m sorry about your family’s terrible taste. But yes, you can replace the coconut with more chocolate chips, crushed Oreos, or chopped nuts. It’ll be different but still delicious.

Can I freeze leftovers?
Leftovers? What leftovers? But hypothetically speaking, yes, you can freeze individual slices wrapped tightly in plastic wrap for up to 2 months. Thaw at room temperature when the craving strikes.

I don’t have a wooden spoon for poking holes. What else can I use?
The handle end of any cooking utensil works great. I’ve used everything from chopsticks to the wrong end of a meat thermometer in desperate times. Improvise!

Final Thoughts

There you have it – a chocolate coconut cake that’s basically therapy in dessert form, minus the hourly rate. Whether you’re making this to impress guests or just to eat alone in your pajamas (my preferred method), it’s bound to bring a little joy to your day. The beauty of this recipe is in its forgiving nature – it’s hard to mess up something that combines chocolate and pudding, TBH.

Now go forth and bake! And remember, calories consumed while standing in front of an open refrigerator at midnight don’t count. That’s just science.