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Coconut Chocolate Cake

Total Time

Prep: 10 min. Bake: 20 min. + cooling


16-20 servings

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."


  • 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) sweetened shredded coconut
  • 1/2 cup butter, cubed
  • 2 cups semisweet chocolate chips
  • 1/2 cup slivered almonds, toasted


  1. Mix cake according to package directions, using a 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in 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.

Nutrition Facts

1 slice: 454 calories, 22g fat (14g saturated fat), 18mg cholesterol, 285mg sodium, 66g carbohydrate (50g sugars, 3g fiber), 4g protein.

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