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Coconut Chocolate Cake II

Coconut Chocolate Cake II

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

Ingredients {{adjustedServings}} servings

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Original recipe yields 16 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 63.5g
  • 20%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 6 mg
  • 2%
  • Sodium:
  • 426 mg
  • 17%

Based on a 2,000 calorie diet


  1. 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.
  2. 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.
  3. Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.
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Karen =^..^=

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 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.


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.