Chocolate Marble Coconut Cream Cake


Chocolate Marble Coconut Cream Cake


Craving something sweet?  Here’s your answer.  Chocolate Marble Coconut Cream Cake starts out with a simple  box cake mix and ends with a delectable dessert. It’s filled with chocolate, coconut, cream cheese, and topped with a little more chocolate, whipped cream and a strawberry.  Ooh, la, la!  I know a few coconut haters and if you are one of those, the coconut could be omitted, but I love coconut.  The chocolate sauce turned out so good, that we were all eating it with a spoon!  
Chocolate Marble Coconut Cream Cake
1 chocolate cake mix (I used German Chocolate) prepared 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 chocolate sauce 
1 cup semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup half-and-half
Cooking Directions:
Pre-heat oven to 350 degrees.  Mix cake according to box directions and pour into a 13″ x 9″ cake pan.  In a medium mixing bowl, with an electric mixer, beat cream cheese and butter together until smooth, beat in powdered sugar until well combined.  Stir in coconut and white chocolate chips.  Dollop onto cake batter by tablespoonfuls about an inch apart.  With a knife or spatula, swirl cream cheese mixture around to create marbling.  Bake for 25-30 minutes or until a wooden pick inserted comes out clean.  While cake is cooling prepare chocolate sauce.  In a microwave safe bowl, combine chocolate chips, white chips, and half-and-half.  Microwave in 30 second intervals, stirring in between until chips are melted and well combined.  Slice cake and serve with about two tablespoons of chocolate sauce, whipped cream and a strawberry.
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