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Coconut Chocolate Cake Recipe

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This heavenly cake, from Elsie Shell of Topeka, Indiana, is so rich and gooey you wouldn't guess it starts with a boxed cake mix. "Although I love making cakes from scratch, mixes are so convenient," Elsie informs. "It's fun to spruce them up with goodies like coconut, almonds and chocolate chips."
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES:16-20 servings
TOTAL TIME: Prep: 10 min. Bake: 20 min. + cooling
MAKES: 16-20 servings

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1-1/2 cups evaporated milk, divided
  • 1-1/2 cups sugar, divided
  • 24 large marshmallows
  • 1 package (14 ounces) flaked coconut
  • 1/2 cup butter, cubed
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1/2 cup slivered almonds, toasted

Directions

  1. Mix cake according to package directions, using a 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted near the center comes out clean.
  2. Meanwhile, in a large saucepan, combine 1 cup milk and 1 cup sugar; bring to a boil, stirring occasionally. Remove from the heat. Add marshmallows and stir until melted. Stir in the coconut. Spread over cake immediately after baking. Cool for 30 minutes.
  3. In a small saucepan, combine the butter, sugar and remaining milk; bring to a boil. Remove from the heat; stir in the chocolate chips until melted. Spread over coconut layer; sprinkle with almonds. Yield: 16-20 servings.
Originally published as Coconut Chocolate Cake in Quick Cooking May/June 1998, p48

Reviews for Coconut Chocolate Cake

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jul. 17, 2014

OMG! This is so delicious. Very rich also. I used a combo of sweetened and unsweetened coconut which I think worked well. This cake was a huge hit!

MY REVIEW
Reviewed Apr. 8, 2011

This cake is delicious - however! Be prepared, when pouring the marshmallow mixture over the cake, that it will overflow over the pan! Thankfully, I had put some wax paper down first. It set up quickly enough but had to spoon what spilled over back onto the cake (& I used the size pan as stated). Although it was messy and it didn't look good in any way, it was still a great tasting cake!

MY REVIEW
Reviewed Mar. 16, 2009

Even when I goofed and used regular milk with the marshmallows instead of the evaporated milk, I STILL had people asking me for the recipe. I don't recommend using regular milk, by the way.

MY REVIEW
Reviewed Jun. 16, 2008

I have made this cake twice for church fellowship and people RAVE about it!

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