Coconut Chocolate Chip Cake

I love this cake.  It is kind of amazing. The cake is super moist and the frosting is unbelievable.  The chocolate chips don't overwhelm the nice coconut flavor, and the entire thing is just irresistible.  My girls could barely wait until it was time to eat it!  This cake is definitely a new favorite at my house.  Original recipe found here.

Chocolate Chip Coconut Cake

Cake:
1 box white cake mix
8 ounces sour cream
1 cup coconut milk
1/4 cup oil
3 eggs
1 cup mini chocolate chips

Frosting:
1/2 cup (1 stick) butter, room temperature
1/2 cup shortening
Pinch of salt
1/2 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon butter flavoring
2 teaspoons meringue powder (optional)
1 pound (about 4 cups) powdered sugar
2 Tablespoons coconut milk
3/4 cup mini chocolate chips
1 cup shredded coconut

Preheat the oven to 350F.  Grease a 9x13 inch baking dish.

In a large bowl, stir (or beat with an electric mixer) together all of the cake ingredients until well blended.  Pour into the prepared baking dish and smooth the top.  Bake for about 25 to 30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.  Remove from the oven and cool completely before frosting.

For the frosting, in a large bowl cream together the butter, shortening, salt, vanilla, coconut extract, and butter flavoring.  Add the meringue powder (if using) and half of the powdered sugar and beat until smooth.  Add the remaining powdered sugar and beat until combined.  Beat in the coconut milk, one tablespoon at a time, until you reach the desired consistency.  Stir in the chocolate chips.

Spread the frosting over the cooled cake.  Sprinkle the coconut over the top and press lightly to adhere it to the frosting.  Makes 20 servings.  

Enjoy!  -Cardamommy