Chocolate Cake with Coconut Sauce Recipe
Chocolate Cake with Coconut Sauce Recipe photo by Taste of Home
Next Recipe

Chocolate Cake with Coconut Sauce Recipe

Read Reviews
Publisher Photo
With the bold flavors of raspberry and coconut enhancing fudgy chocolate cake and creamy vanilla ice cream, what's not to love?-Tabitha Freeman of Middletown, Connecticut
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


  • 1 package (19.6 ounces) frozen chocolate fudge layer cake
  • 1/2 cup sweetened shredded coconut
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon vanilla extract
  • 1/4 cup red raspberry preserves
  • 4 scoops vanilla ice cream

Nutritional Facts

1 each: 571 calories, 23g fat (12g saturated fat), 62mg cholesterol, 274mg sodium, 81g carbohydrate (65g sugars, 2g fiber), 8g protein.


  1. Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw.
  2. Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through.
  3. Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream. Yield: 4 servings.
Editor's Note: This recipe was tested with Pepperidge Farm frozen three-layer cake.
Originally published as Chocolate Cake with Coconut Sauce in Simple & Delicious May/June 2008, p21

Reviews for Chocolate Cake with Coconut Sauce

5 Star
4 Star
3 Star
2 Star
1 Star
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 :
mcbryde User ID: 3425478 165694
Reviewed Aug. 24, 2010

"for a quick dessert this was OK, definately prefer homemade cakes"

Loading Image