Best Coconut Chocolate Cake
The recipe Best Coconut Chocolate Cake can be made in about 55 minutes. This recipe serves 35 and costs 30 cents per serving. One portion of this dish contains roughly 4g of protein, 13g of fat, and a total of 210 calories. 2813 people have made this recipe and would make it again. It is brought to you by Taste of Home. It works well as a dessert. If you have baking cocoa, coconut, slivered almonds, and a few other ingredients on hand, you can make it. Taking all factors into account, this recipe earns a spoonacular score of 29%, which is rather bad. Similar recipes include Coconut Cake with Chocolate Chunks and Coconut Drizzle, Coconut Filled Chocolate Cake – AKA: Almond Joy Cake! #BundtaMonth, and Gluten-Free Chocolate Cake with Coconut-Chocolate Ganache (almost Paleo).
Servings: 35
Preparation duration: 35 minutes
Cooking duration: 20 minutes
Ingredients:
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 cup butter, cubed
1/2 cup buttermilk
1 package (14 ounces) coconut
2 eggs
1 can (12 ounces) evaporated milk, divided
2 cups all-purpose flour
20 large marshmallows
1/2 teaspoon salt
1 cup semisweet chocolate chips
2 cups slivered almonds, toasted, divided
1-1/4 cups sugar, divided
1 teaspoon vanilla extract
1 cup water
Equipment:
sauce pan
bowl
baking pan
toothpicks
frying pan
wire rack
Cooking instruction summary:
Directions 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. Originally published as Coconut Chocolate Cake in Taste of HomeApril/May 2000, p54 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. Print Add to Recipe Box Email a Friend
Step by 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.
2. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
3. Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
4. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
5. Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted.
6. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake.
7. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full).
8. In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted.
9. Remove from the heat; stir in chocolate chips until melted.
10. Drizzle over almonds. Cool on a wire rack.
Nutrition Information:
covered percent of daily need
