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READY IN 1 hr

Coconut Chocolate Cake II

Read Reviews (7)

"Rich - chocolate and coconut, very moist. A big hit with all ages." — IVEYCOTTAGE

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Original recipe makes 1 - 2 layer 9 inch cake Change Servings

1 (18.25 ounce) package chocolate fudge cake mix
1 1/3 cups brewed coffee
2 tablespoons butter
1/2 cup evaporated milk

25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

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Directions

Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

Kitchen-Friendly View

PREP 15 mins
COOK 30 mins
READY IN 1 hr

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This was exceptional! The only thing I have to add is this: Make sure you let the coconut filling cool before attempting to use it. I didn't let it cool and when I started frosting with the chocolate, I had the coconut oozing out all over and it made a real mess. Fortunately, putting it in the fridge for an hour saved it. Once it set a bit I kind of smooshed everything back it and refrosted over with more chocolate frosting. It ended up looking great and tasting even better! I used devil's food cake mix and milk chocolate frosting...next time I think I will try dark chocolate frosting. Thanks!

—Karen =^..^=

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Most Helpful Critical Review

Dec 09, 2003

For my taste, the marshmallow/evaporated milk mixture was not sweet enough. Maybe sweetened condensed milk instead would make it taste okay?

—SHELBY007

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8 Ratings

Feb 02, 2005

Delicious cake. You could almost cut the filling recipe in 1/2. Everyone love this cake.

—CHRIS0727

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Jul 23, 2003

Although my family isn't big fans of boxed cake mixes and containerized frostings, I followed this to the letter, and I'm so glad I did! For this quick and easy recipe, we were rewarded with outstanding flavor and texture. Thanks Vickeylee.

—MAGGIE MCGUIRE

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Jan 17, 2003

I am a true coconut freak and I LOVE this cake!! I made sure to make this cake a part of my last two birthdays and will continue to in the future. It is wonderful!

—Laundrie

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May 15, 2013

Lovely filling that you could use in virtually any cake. It was delicious! I made a cake from scratch but added the brewed coffee instead of water, and I used my own butter cream frosting. The filling is such a wonderful addition - thanks! And to Garrotte - if you haven't made the cake, don't give it a low rating! Yes, it calls for a box mix and canned frosting, but the jewel in this recipe is the filling.

—rsmccolm

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May 13, 2013

1 box cake mix, 1 box frosting? you've got to be kidding me.

—Garrotte

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Nutrition

Calories
425 kcal
21%

Carbohydrates
63.5 g
20%

Cholesterol
6 mg
2%

Fat
18.9 g
29%

Fiber
3.2 g
13%

Protein
3.5 g
7%

Sodium
426 mg
17%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Coconut Chocolate Cake II

Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories: 425
Calories from Fat: 170

% Daily Value *
Total Fat 18.9g 29 %
Saturated Fat 10g 50 %
Cholesterol 6mg 2 %
Sodium 426mg 17 %
** Potassium 230mg 6 %
Total Carbohydrates 63.5g 20 %
Dietary Fiber 3.2g 13 %
Protein 3.5g 7 %
Sugars 43.5g
Vitamin A 1 %
Vitamin C < 1 %
Calcium 9 %
Iron 25 %
** Thiamin 7 %
** Niacin 11 %
** Vitamin B6 2 %
** Magnesium 11 %
** Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.