Coconut Chocolate Cake I

Coconut Chocolate Cake I

Leslie Tx 0

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

Ingredients {{adjustedServings}} servings 620 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • 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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  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.
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Reviews 37

  1. 41 Ratings


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, tall cake. The filling is to die for, and is reminiscent of an Almond Joy candy bar. I poured a glaze over the top of 4 T. butter melted with 5 ozs. of semi-sweet chocolate, allowing it to run down the sides of the cake. Finally, I topped the cake with toasted, chopped almonds. Hubby was in his glory, and said this was worthy of more than 5 stars, the perfect combination of chocolate, gooey and crunchy. I agree!


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 decided that I wanted a candy-bar type coating on this cake, so I made a ganache from 1/2 cup evaporated milk, 9 oz. chocolate chips and approximately 2 tb. water. This gave me a pourable consistency and I spread a thin layer over the cake. It had a dark glossy finish just like a candy bar, but wasn't too sweet. Fantastic!!!! This is a keeper!


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 semi-sweet rather than milk chocolate. For this reason I heated 1/2c evap milk, 1 cup sugar, 1t vanilla, 1 stick margarine, and 12ounces semi-sweet chocolate chips. What a great cake! Thanks Leslie! A Chocoholics dream!