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

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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
Featured In: Top 10 Coconut Recipes
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:35 servings
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 35 servings


  • 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 large eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 can (12 ounces) evaporated milk, divided
  • 1-1/4 cups sugar, divided
  • 20 large marshmallows
  • 1 package (14 ounces) sweetened shredded coconut
  • 2 cups slivered almonds, toasted, divided
  • 1/2 cup butter, cubed
  • 1 cup semisweet chocolate chips

Nutritional Facts

1 piece: 317 calories, 18g fat (10g saturated fat), 37mg cholesterol, 199mg sodium, 39g carbohydrate (29g sugars, 2g fiber), 4g protein.


  1. 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.
  2. Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
  3. 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).
  4. 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.
Originally published as Coconut Chocolate Cake in Taste of Home April/May 2000, p54

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barsto User ID: 4995537 248765
Reviewed May. 29, 2016

"Everybody loved this cake!!! I did not use all of the drizzling sauce, and next time will cut the recipe in half for it. This cake is delicious but very rich and a little goes a long way. It slices much neater if thoroughly chilled first."

KimberlyRL User ID: 4851499 247743
Reviewed May. 1, 2016

"Delicious!!! Delicious!!"

suefryray User ID: 2823055 247738
Reviewed May. 1, 2016

"For LindaMaria -- a 15x10x1 is commonly called a jelly roll pan. Not hard to find at all."

LindaMaria User ID: 8100205 247732
Reviewed May. 1, 2016

"Sounds yummy, but that pan size is odd, I don't have a pan 15x10x1'' I wonder how it would come out in a 13x9 inch pan??? I'll try it and add 5 min to baking tme...Love this flavor combo."

jeribitney User ID: 4042223 237826
Reviewed Nov. 22, 2015

"This is absolutely the best cake I have ever made, and I have made many over the years. The flavor is swoon-worthy, and I find that I close my eyes after the first bite, take another bite and repeat, and then finish it off before reaching for another. A friend of mine put it better: "I think that I need to step outside and have a moment." I would cut WAY back on the chocolate drizzle, for the amount that this makes just takes away from the perfection of the flavor. I put a little bit of drizzle on the top and then tossed the rest, otherwise it just becomes frosting and would cover the lucious coconut layer."

grammajean27 User ID: 6604179 75426
Reviewed Feb. 2, 2014


nickris57 User ID: 3439702 77803
Reviewed Nov. 11, 2013

"Love it! My grand kids (ages 4, 7 & 10 girl and boys) loved them too. They kept saying they didn't like "stuff" (coconut & almonds) on cake, but I've found if they help make something they always eat it and this was no exception. What a fun day we had making and eating these."

mkfrazier User ID: 4922365 32192
Reviewed Sep. 30, 2013

"Delicious! Cutting back on the sugar content is highly recommended, but this is a great cake for chocolate, coconut and almond lovers. I will make this again and again!"

br52 User ID: 5818327 93469
Reviewed May. 13, 2013

"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."

lahupe User ID: 6323480 69548
Reviewed Mar. 4, 2013

"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"

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