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Shortcut Chocolate Coconut Cream Cake


Rate this recipe 3.9/5 (14 Votes)


  • 1 chocolate cake mix, prepared according to package directions, but not baked
  • 8 oz. cream cheese, softened
  • 6 tablespoons butter, softened
  • 3/4 cup coconut
  • 2 cups powdered sugar
  • 1 cup white chocolate chips
  • sweetened whipped cream or whipped topping
  • strawberries, for garnish
  • For the Chocolate Sauce:
  • 1 cup semi-sweet chocolate chips
  • 1 cup white chocolate chips
  • 1/2 cup half-and-half


Level of difficulty Average
Cost Average budget


Step 1

Preheat oven to 350 degrees F

Step 2

Mix cake according to box directions and pour into a 13″ x 9″ cake pan.

Step 3

In a medium mixing bowl, with an electric mixer, beat cream cheese and butter together until smooth, beat in powdered sugar until well combined.

Step 4

Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonfuls about an inch apart.

Step 5

With a knife or spatula, swirl cream cheese mixture around to create marbling.

Step 6

Bake for 25-30 minutes or until a wooden pick inserted comes out clean.

Step 7

While cake is cooling prepare chocolate sauce. In a microwave safe bowl, combine chocolate chips, white chips, and half-and-half.

Step 8

Microwave in 30 second intervals, stirring in between until chips are melted and well combined.

Step 9

Slice cake and serve with about two tablespoons of chocolate sauce, whipped cream and a strawberry.

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  • 1 shortcrust pastry
  • 3 cups / 750 g. of cherries
  • 1/3 cup / 60 g. of sugar
  • 2/3 cup / 60 g. of almond flour
  • 4 tbsp. of brown sugar
  • Pistachios
  • A dash of milk


  1. Mix the cherries and sugar together. Let stand 20 minutes.
  2. Spread or roll out the shortcrust pastry, sprinkle with almond powder and brown sugar.
  3. Place the cherries in the center of the dough, leaving about 2 inches of free dough on the edges. Fold in the edges.
  4. Brush with milk (this will make the crust go golden), sprinkle with brown sugar and bake for 20 minutes at 350°F/180°C.
  5. Top with a handful of chopped pistachios, and serve!

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