dark chocolate coconut cake
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I love coconut. The original recipe (given to me by a friend in Alexandria, LA) called for a can of dark chocolate icing; I like the recipe for homemade frosting better, but if you are pressed for time, you can certainly use the store bought variety.
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yield
12 serving(s)
prep time
30 Min
cook time
40 Min
method
Bake
Ingredients For dark chocolate coconut cake
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1 boxcake mix, devils food
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1 canevaporated milk
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1 csugar
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1 stickbutter or margarine
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1 bagcoconut
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24 lgmarshmallows
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1 cchopped pecans
- FROSTING
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1 stickbutter or margarine
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2/3 cspecial dark cocoa
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3 cpowdered sugar
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1/3 cmilk
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1 tspvanilla
How To Make dark chocolate coconut cake
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1Prepare cake mix according to package directions--use 9" cake pans.
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2Cool thouroughly; then cut each layer in half horizontally (you want 4 layers)
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3In a heavy saucepan, mix evaporated milk (regular sized can--not the mini can!),sugar, and butter and bring to a boil; turn heat down to simmer and cook for 5 minutes.
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4Remove from heat and add marshmallows; stir until melted.
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5Add coconut and pecans and mix well; spread venly between three layers.
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6To make frosting, melt the butter and stir in cocoa.
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7Alternately add powdered sugar and milk (add additional milk a teaspoon at a time if necessary to get the mixture to a spreadable consistency).
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8Stir in vanilla.
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9Frost top and sides with frosting; refridgerate.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
Categories & Tags for Dark Chocolate Coconut Cake:
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