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Chocolate Cake with Coconut Sauce

 Chocolate Cake with Coconut Sauce
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
4 ServingsPrep/Total Time: 30 min.


  • 1 package (19.6 ounces) frozen chocolate fudge layer cake
  • 1/2 cup flaked coconut
  • 1/2 cup sweetened condensed milk
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 1/4 cup red raspberry preserves
  • 4 scoops vanilla ice cream


  • Cut cake in half. Return half to the freezer. Let remaining cake
  • stand at room temperature to thaw.
  • 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.
  • 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.
Nutritional Facts: 1 slice with 2 tablespoons sauce and 1/3 cup ice cream equals 571 calories, 23 g fat (12 g saturated fat), 62 mg cholesterol, 274 mg sodium,

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Chocolate Cake with Coconut Sauce (continued)

Nutritional Facts: 81 g carbohydrate, 2 g fiber, 8 g protein.