Easy Coconut & Bittersweet Chocolate Yellow Cake
This cake is wonderfully easy and delicious. You can use any boxed cake mix and add in the below mix-ins for a cake that looks like you spent much longer making it than you actually did!
This recipe first appeared in my biweekly recipe column, Mixing with Zest, in The Westfield Leader, Page 14, on Thursday, April 1, 2021.
Ingredients:
1 box yellow cake mix (depending on what brand you use, you’ll likely need vegetable oil, eggs and water for the batter)
2 cups Ghirardelli Bittersweet 60% Cacao Baking Chips
2 cup Sweetened Shredded Coconut
Directions:
Preheat your oven to the temperature listed on your boxed cake mix.
Grease a 13 x 9 baking dish with butter.
Make your boxed cake mix according to its instructions.
Add in 1 ½ cups of the bittersweet baking chips and 1 ½ cups of the shredded coconut. Mix well.
Pour evenly into your 13 x 9 dish. Bake according to your boxed cake instructions, or until a toothpick comes out clean from the center of your cake.
Remove from the oven and let cool completely.
Before serving, melt remaining ½ cup bittersweet baking chips in the microwave. Heat 30 seconds at a time to ensure you don’t burn the chocolate.
Drizzle over the cake and top with the remaining ½ cup shredded coconut.
If you have leftovers, cover your pan with foil and leave on the counter.