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Coconut Chocolate Cake

 Coconut Chocolate Cake
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."
16-20 ServingsPrep: 10 min. Bake: 20 min. + cooling


  • 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


  • 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.
  • 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.
  • 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.