Tropical Chocolate Cake

I must admit and of course apologise in advance to all the exceptional bakers out there, but I do love my box chocolate cake. Yes, cake made from scratch is far better you scream, but I like the versatility of the box cake. I can take a simple cake and jazz it up to a phenomenal patisserie’s dream. My case and point is this little tropical delight I came across, chocolaty and gooey but with a touch of a tropical flavour, it resembles a bounty bar but in thick gooey cake slices. Who couldn’t resist a wedge of that goodness.

INGREDIENTS

● 1½ cups shredded sweetened coconut

● 1½ cups chocolate chips

● 1 box chocolate cake

● 8 ounces cream cheese, cubed

● ½ cup butter, cubed

● 4 cups powdered sugar

INSTRUCTIONS

Preheat the oven to 350°F and coat your baking pan. In a large bowl, combine the coconut and chocolate chips. Pour this mixture evenly into the bottom of the prepared pan. Set aside. In the bowl, prepare the cake mix according to the package directions. Pour the cake batter on top of the coconut mixture. Place the cream cheese and butter. In a medium saucepan over mediumlow heat. Stirring constantly melt mixture together. Remove from the heat immediately and stir in the powdered sugar until the mixture is smooth.

Carefully drizzle this on top of the cake batter. Try and smooth it out so it covers all of it. If it sinks it’s fine. Bake the cake for 45 minutes. The edges will be set and the center will be slightly loose.