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Chocolate Coconut Cake

Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers.
  • Total Time
    Prep: 30 min. + chilling Bake: 15 min. + cooling
  • Makes
    16-20 servings


  • 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 semisweet chocolate chips
  • 1 cup chopped almonds


  • 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.

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