Chocolate Coconut Macaroon Cake

 This is a delicious and very simple cake to make. Perfect for potlucks, I keep all the ingredients on hand for a last minute dessert.

Ingredients:

• 1 box devils food cake mix (or any chocolate mix)
  • 3 eggs
  • 1 1/3 cups coconut milk
  • 1/2 cup oil
• 1 15 oz can cream of coconut
• 1 8oz cool whip
• 1 cup sweetened flake coconut, toasted
  • to toast, bake in 350° oven for 5-10 mins. stirring once
• Dark chocolate chips for garnish

Make box cake according to package directions, substituting coconut milk for the water. Cool 15 mins. Poke holes in cake 1 inch apart with end of wooden spoon. Pour cream of coconut onto top of cake and into holes. Allow to cool completely. Top with cool whip, toasted coconut and chocolate chips in that order. Viola! The picture does not show the chocolate chips because I didn’t have any! The wonderful thing about this recipe is that it is very versatile, you can substitute the cake mixes, sometimes I use coconut cake mix and throw some chocolate chips into the mix before baking, or leave the chocolate out altogether and call it a Coconut Macaroon Cake.

 This was a family get together, so I just served it right out of the pan, but if you don’t like that after the 15 minute cooling period flip it out on your platter, then poke the holes etc.