Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake Recipe Best Coconut Chocolate Cake Recipe photo by Taste of Home Rating 5

I hope other families enjoy this coconut chocolate cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. —Dorothy West, Nacogdoches, Texas

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Best Coconut Chocolate Cake Recipe
  • Prep: 35 min. Bake: 20 min.
  • Yield: 35 Servings
35 20 55

Ingredients

  • 2 cups all-purpose flour
  • 2 cups sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, cubed
  • 1 cup water
  • 1/4 cup baking cocoa
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 can (12 ounces) evaporated milk, divided
  • 1-1/4 cups sugar, divided
  • 20 large marshmallows
  • 1 package (14 ounces) coconut
  • 2 cups slivered almonds, toasted, divided
  • 1/2 cup butter, cubed
  • 1 cup semisweet chocolate chips

Directions

  • In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
  • Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  • Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).
  • In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack. Yield: 35 servings.

Nutritional Facts 1 serving (1 piece) equals 317 calories, 18 g fat (10 g saturated fat), 37 mg cholesterol, 199 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Coconut Chocolate Cake in Taste of Home April/May 2000, p54

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Reviews for Best Coconut Chocolate Cake

Best Coconut Chocolate Cake Recipe

Best Coconut Chocolate Cake

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(1-10) of 17 reviews

Reviewed on May. 13, 2013 by br52

This cake is delicious and very easy to make. It is also very, very, very sweet. I will definitely make it again but reduce the amount of sugar going into the marshmallow topping (or use unsweetened coconut flakes). Just my personal preference. Also, you can safely cut the drizzle ingredients in half, as the recipe makes a lot.

Reviewed on Mar. 17, 2013 by happygal67

This is the best! I used sliced almonds (already on hand);milk chocolate chips (preference) and, after reading the reviews, made only half of the drizzle which was just fine. The cake is moist and light. If you make this for a potluck, a family event, or take to work, you will have cemented your reputation as the "best dessert maker ever" and you will be directed to bring this cake for every function you are invited to. Thank you, Dorothy, for a superb recipe!!

Reviewed on Mar. 10, 2013 by chrisjohan

I made this and my grandson said it definitely is the BEST coconut chocolate cake!!! Very moist and yummy!

Reviewed on Mar. 04, 2013 by lahupe

This was excellent! The only thing I changed was I poured the entire pot of chocolate sauce over the top instead of drizzling. YUM, very decadent

Reviewed on Mar. 04, 2013 by snbobick

This cake is delicious! Reminds me of an Almond Joy candy bar!

Reviewed on Mar. 02, 2013 by m1ss1e

The cake was delicisious, but I must have done something wrong with the topping. It never got hard, only gummy. The topping ran right off of the cake when it was cut.

Reviewed on Feb. 26, 2013 by watashi1

i need to tell you if you are looking for a chocolate cake do not look any further.

The best I have ever had thanks for the recipe

Reviewed on Feb. 25, 2013 by gymstar

Sounds like a cross between Texas sheet cake and Mississippi mud cake! Delicious, though!

Reviewed on Feb. 25, 2013 by zucchinilady

I use pecans as that is what I had on hand/ very moist cake and so yummy! will be making this for a pot luck dinner next week..will be in my "favorites" as of today.

Reviewed on Feb. 25, 2013 by momof4kids

My whole family loved this. Even the pickiest eaters!!

 
 

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