Coconut Chocolate Cake I

Coconut Chocolate Cake I

37

"A very rich cake that tastes almost like a candy bar."
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Ingredients

servings 620 cals
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Original recipe yields 12 servings

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Nutrition

  • Calories:
  • 620 kcal
  • 31%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 120.4g
  • 39%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 10 mg
  • 3%
  • Sodium:
  • 462 mg
  • 18%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Mix and bake cake mix as directed for two 8 or 9 inch layers. Let layers cool then split each one in half horizontally to make a total of 4 layers.
  2. In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers.
  3. Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.

Reviews

37
  1. 41 Ratings

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Most helpful positive review

Sinfully delicious and show stopping masterpiece! However, I didn't use this frosting because, truthfully, it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice, ta...

Most helpful critical review

The coconut filling tastes really good, however, it became really hard when it was time to serve the cake (almost impossible to cut through). Maybe it was because I put it in the fridge? Also,...

Sinfully delicious and show stopping masterpiece! However, I didn't use this frosting because, truthfully, it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice, ta...

Wow! This is a great recipe! I agree with other reviewers, that there is a mistake in the frosting recipe section- I didn't try it, but just reading it you can see there is something missing. ...

I don't use cake mixes, so I substituted Black Chocolate Cake (with some modifications) submitted to this site by Jeanie. The coconut filling is great. But for the chocolate frosting, I wanted s...

Everybody loves this cake! When I make it though, I use coffee instead of water in the cake mix. I do this on all my chocolate cakes, it makes them more moist, and helps smooth the chocolate t...

The coconut filling tastes really good, however, it became really hard when it was time to serve the cake (almost impossible to cut through). Maybe it was because I put it in the fridge? Also,...

The filling for this recipe is absolutely delicious and I will use it again. Other then that I did not follow the recipe. I used a very moist chocolate cake and found that it did not need any ex...

Good Coconut filling, but the icing on this cake is just awful. It just turned into a crunbly mess. I will keep the recipe for the yumy filling though.

This cake was a hit at my house. Everyone loved it and I had to send some home with everyone. I did however agree with everyone else that the frosting recipe was not correct. I used one of my ow...

The coconut filling was delicious! Unfortunately the chocolate cake ruined it. I dipped the leftover coconut in the chocolate-frosting naples34102 suggested (4 T butter and 140 grams dark choco...