Chocolate Coconut Cake Recipe

5 1 2
Chocolate Coconut Cake Recipe
Chocolate Coconut Cake Recipe photo by Taste of Home
Publisher Photo

Chocolate Coconut Cake Recipe

Read Reviews
5 1 2
Publisher Photo
Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers.
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling
MAKES:
16-20 servings
TOTAL TIME:
Prep: 30 min. + chilling Bake: 15 min. + cooling

Ingredients

  • 1 package chocolate cake mix with pudding (regular size)
  • 1 cup sugar
  • 1 cup whole 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

Directions

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 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

  • 1 package chocolate cake mix with pudding (regular size)
  • 1 cup sugar
  • 1 cup whole 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Coconut Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
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."

Loading Image