Chocolate Coconut Cake Recipe

5 1 2
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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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 (18-1/4 ounces) chocolate cake mix with pudding
  • 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 or margarine
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped almonds

Directions

Mix 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 saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper.
In another saucepan, bring 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. Chill overnight. Yield: 16-20 servings.
Originally published as Chocolate Coconut Cake in Taste of Home April/May 1995, p67

  • 1 package (18-1/4 ounces) chocolate cake mix with pudding
  • 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 or margarine
  • 2 cups (12 ounces) semisweet chocolate chips
  • 1 cup chopped almonds
  1. Mix 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 saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper.
  3. In another saucepan, bring 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. Chill 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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