Coconut Chocolate Poke Cake

Prepare and bake the chocolate cake according to the package instructions, using a 9x13-inch baking dish.

Once the cake is baked, allow it to cool for about 10 minutes.

Prepare the Poke Cake:

Using the handle of a wooden spoon, poke holes all over the cake at about 1-inch intervals.

In a medium bowl, combine the sweetened condensed milk and cream of coconut. Pour this mixture over the top of the cake, allowing it to seep into the holes.

Top the Cake:

Sprinkle 1 cup of the shredded coconut evenly over the cake.

Spread the whipped topping over the coconut layer.

Drizzle the chocolate syrup over the whipped topping, then sprinkle with the remaining 1 cup of shredded coconut and mini chocolate chips, if using.

Chill and Serve:

Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld together and the cake to set.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 2 hours 50 minutes (including chilling time)

Yield: Serves 12