Chocolate Coconut Cake Recipe

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

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Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers.
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Chocolate Coconut Cake Recipe
  • Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Yield: 16-20 Servings
    •
30 15 45

Ingredients

  • 1 package chocolate cake mix with pudding (regular size)
  • 1 cup sugar
  • 1 cup milk
  • 24 large marshmallows
  • 1 package (14 ounces) coconut
  • GLAZE:
  • 1-1/2 cups sugar
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped almonds

Directions

  • Prepare cake according to package directions. Grease two 13-in. x 9-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with cooking spray. Divide batter among pans. Bake at 350° for 15-20 minutes. Cool.
  • In a large saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over second cake.
  • Using waxed paper, remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper. Cool completely.
  • In another saucepan, bring the sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Cover and refrigerate overnight. Yield: 16-20 servings.

Originally published as Chocolate Coconut Cake in Taste of Home April/May 1995, p67

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Reviews for Chocolate Coconut Cake

Chocolate Coconut Cake Recipe

Chocolate Coconut Cake

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(1-1) of 1 reviews

Reviewed on Apr. 03, 2010 by carolynstowers

excellent little cake. The only thing I did different was I used an indiviual brownie cake pan. The pan made each cake the same size.

 
 

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