Chocolate Coconut Cake

Chocolate Coconut Cake

"Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers."
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Ingredients

45 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

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Directions

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  1. Mix cake according to package directions. Grease two 13-in. x 9-in. x 2-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with nonstick cooking spray. Divide batter among pans. Bake at 350 degrees F 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.

Reviews

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Most helpful positive review

What a wonderful treat! Not for lightweights it's packed full of yummy chocolatey calories. Next time I would either cut the filling/topping amount in half or bake two cakes as it was too much...

Most helpful critical review

I was so hopeful for this recipe but won't be using it again. The filling was soup and I followed the recipe exactly. It never was thick and would have turned the bottom cake into soup. Any i...

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What a wonderful treat! Not for lightweights it's packed full of yummy chocolatey calories. Next time I would either cut the filling/topping amount in half or bake two cakes as it was too much...

I made this in one cake pan. I baked the cake for the time given for a 9X13 pan on the cake mix box. Then put the coconut filling on top of the baked cake. I put walnuts on top of that (I did...

I was so hopeful for this recipe but won't be using it again. The filling was soup and I followed the recipe exactly. It never was thick and would have turned the bottom cake into soup. Any i...

Wonderful cake! Wouldn't change a thing as far as the cake and filling. I didn't have evaporated milk for the frosting, so I used the Satiny Chocolate Glaze from this site. Excellent frosting...

This cake was delicious. I did do a few things differently, but they were for convenience. I used two round pans instead of two 9x13 and hollowed out spots for the coconut mixture. I used alm...

The recipe is too much for a 9X13 pan.. I had the final topping running all down the outside of the pan. I recommend cutting down the middle and bottom layer ingredients by about 1/4th each. I f...

This recipe is wonderful, but it's much too much for the listed pan size. I had to throw half of the glaze away and even as it was, it was seeping down the sides. Maybe I should have used a "tal...

We loved the taste of this cake and the three different textures that the layers provide. It makes a VERY large cake, so be sure you have 9x13 pans (most are only 8 wide) . I found working with ...

This cake looks super yummy and I LOVE chocolate and coconut together ;) But is it the SWEETENED or UNSWEETENED coconut that you use? With the amount of sugar used for the filling, I'm assuming ...

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