Chocolate Coconut Cake

When the Coblentz twins request this cake for their birthday, they’re girls after my own heart! This looks like an ordinary cake until you cut in and discover a layer of moist, chewy coconut filling.

1 chocolate cake mix (pudding in the mix)
1 C. sugar
1 C. milk
24 large marshmallows
1 14-oz. bag of coconut

Preheat oven to 350º. Spray two 9 x 13” pans and cut wax paper to line the bottom and both ends of one pan. Mix the cake according to package directions and divide batter into both pans. Bake for 15-20 minutes, until firm. Cool in the pans.

Filling: Bring the milk and sugar to a boil in a medium pan. Reduce heat and stir in the marshmallows to melt them. Stir in the coconut and cool. Spread this filling on the cake without the waxed paper. Run a knife along the edges of the papered cake, invert onto the coconut filling, and peel off the wax paper. Press down lightly.

Frosting: Place 1 1/2 c. sugar, 1 C. evaporated milk, and one stick of butter or margarine in a medium pan on the stove and bring to a boil. Add an 11-oz. bag of chocolate chips, stirring to melt them, and stir in 1 C. chopped nuts. Pour this over the cake and spread evenly. Cool. Chill for several hours and store in the fridge.

Kitchen Hint: You can use any flavor of cake mix with this coconut filling, and simply frost it with a tub of coordinating frosting. Strawberry and lemon are especially good!

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