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Chocolate Coconut Cake

 Chocolate Coconut Cake
Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers.
16-20 ServingsPrep: 30 min. + chilling Bake: 15 min. + cooling


  • 1 package chocolate cake mix with pudding (regular size)
  • 1 cup sugar
  • 1 cup milk
  • 24 large marshmallows
  • 1 package (14 ounces) 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


  • 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.
  • 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.
  • Using waxed paper, remove second cake from pan and carefully invert
  • on top of filling; carefully peel off waxed paper. Cool completely.
  • In another saucepan, bring the sugar, milk and butter to a boil.
  • Remove from heat; add chips and stir until smooth. Add nuts. Pour

2 of 2

Chocolate Coconut Cake (continued)

Directions (continued)

  • over cake; cool to room temperature. Cover and refrigerate
  • overnight. Yield: 16-20 servings.