Best Coconut Chocolate Cake Recipe

By Meisje

Ingredients

• TOPPING:
• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, cubed
• 1 cup water
• 1/4 cup baking cocoa
• 2 eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract
• 1 can (12 ounces) evaporated milk, divided
• 1-1/4 cups sugar, divided
• 20 large marshmallows
• 1 package (14 ounces) coconut
• 2 cups slivered almonds, toasted, divided
• 1/2 cup butter, cubed
• 1 cup semisweet chocolate chips

Preparation

Step 1

In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).
In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack. Yield: 35 servings.
Nutritional Facts
1 serving (1 piece) equals 317 calories, 18 g fat (10 g saturated fat), 37 mg cholesterol, 199 mg sodium, 39 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Coconut Chocolate Cake in Taste of Home April/May 2000, p54