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

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Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers.
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES: 16-20 servings


  • 1 package chocolate cake mix with pudding (regular size)
  • 1 cup sugar
  • 1 cup milk
  • 24 large marshmallows
  • 1 package (14 ounces) sweetened shredded coconut
  • GLAZE:
  • 1-1/2 cups sugar
  • 1 cup evaporated milk
  • 1/2 cup butter, cubed
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped almonds


  1. Prepare cake according to package directions. Grease two 13-in. x 9-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with cooking spray. Divide batter among pans. Bake at 350° for 15-20 minutes. Cool.
  2. In a large saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over second cake.
  3. Using waxed paper, remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper. Cool completely.
  4. In another saucepan, bring the sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Cover and refrigerate overnight. Yield: 16-20 servings.
Originally published as Chocolate Coconut Cake in Taste of Home April/May 1995, p67

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carolynstowers User ID: 4001197 1194
Reviewed Apr. 3, 2010

"excellent little cake. The only thing I did different was I used an indiviual brownie cake pan. The pan made each cake the same size."

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