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Chocolate Coconut Cake

By: Joanie Ward

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

Rate/Review | Read Reviews (10)

Prep Time:
30 Min

Cook Time:
15 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (18.25 ounce) package chocolate cake mix with pudding
1 cup sugar
1 cup milk
24 large marshmallows
1 (14 ounce) package coconut
GLAZE:
1 1/2 cups sugar
1 cup evaporated milk
1/2 cup butter or margarine
2 cups semisweet chocolate chips
1 cup chopped almonds

Directions

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.
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.
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.