Chocolate Cake with Coconut Sauce Recipe

1
Chocolate Cake with Coconut Sauce Recipe
Chocolate Cake with Coconut Sauce Recipe photo by Taste of Home
Publisher Photo

Chocolate Cake with Coconut Sauce Recipe

Read Reviews
1
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
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Chocolate Cake with Coconut Sauce in Simple & Delicious May/June 2008, p21

Nutritional Facts

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

  • 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
  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

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MY REVIEW
mcbryde User ID: 3425478 165694
Reviewed Aug. 24, 2010

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

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