Coconut Chocolate Cake II7 Reviews
- Prep: 15 min
- Cook: 30 min
- Ready In: 1 hr
“Rich - chocolate and coconut, very moist. A big hit with all ages.” - by IVEYCOTTAGE
Original recipe yields 1 - 2 layer 9 inch cake
- 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.
Amount Per Serving (16 total)
- 425 cal
- 18.9 g
- 63.5 g
Based on a 2,000 calorie diet
Reviews (7)Rate This Recipe
"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 chocolat..." See moree, 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!"
"Delicious cake. You could almost cut the filling recipe in 1/2. Everyone love this cake. ..." See more"
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