CHOCOLATE COCONUT CAKE
Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16-20 servings.
Number Of Ingredients 11
Steps:
- Prepare cake according to package directions. Grease two 13-in. x 9-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with cooking spray. Divide batter among pans. Bake at 350° for 15-20 minutes. Cool. , In a large saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over second cake. , Using waxed paper, remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper. Cool completely. , In another saucepan, bring the 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. Cover and refrigerate overnight.
Nutrition Facts :
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evan raza
[email protected]This is the best chocolate cake! It was moist and fluffy, and the frosting was perfect. I loved the combination of the chocolate and coconut flavors.
Md Ismile
[email protected]This cake was easy to make and turned out great! The flavors were perfect and the cake was moist. I will definitely be making this cake again.
Waqar Asghar
[email protected]I made this cake for a party and it was a hit! Everyone loved it. The cake was moist and flavorful, and the frosting was the perfect amount of sweetness. I would definitely recommend this cake to anyone looking for a delicious and easy-to-make desser
Chiko Ngoshi
[email protected]This cake was delicious! I made it for my family and they loved it. The chocolate and coconut flavors were perfect together. The cake was moist and fluffy, and the frosting was rich and creamy. I will definitely be making this cake again.