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

Best Coconut Chocolate Cake Recipe

Read Reviews
5 23 26
Publisher Photo
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
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES:35 servings
Test Kitchen Approved
TOTAL TIME: Prep: 35 min. Bake: 20 min.
MAKES: 35 servings

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 large 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

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.

Directions

  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

Reviews for Best Coconut Chocolate Cake

AVERAGE RATING
(26)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
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."

MY REVIEW
Reviewed May. 1, 2016

"Delicious!!! Delicious!!"

MY REVIEW
Reviewed May. 1, 2016

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

MY REVIEW
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."

MY REVIEW
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."

Loading Image