Who wouldn't love a chocolate cake with a wonderful coconut topping? I have had non coconut lovers loving this cake. So moist, very rich...make sure you have a big glass of milk to wash it down. Enjoy!!!
prep time35 Min
cook time20 Min
Ingredients For coconut / chocolate sheet cake
( 12 ounce ) evaporated milk, divided
( 14 ounce ) coconut
chopped pecans, or slivered almonds ( i used pecans )
semi / sweet chocolate chips
How To Make coconut / chocolate sheet cake
Preheat oven to 350 degree F.
Prepare a 15 in x 10 in x 1 in sheet pan with nonstick cooking spray.
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 greased pan, and bake for 20 - 25 minutes or until wooden pick in 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 nuts over cake. Spread coconut mixture over top. Sprinkle with remaining nuts (pan will be full).
In a small saucepan, combine butter with remaining milk and 1/4 cup sugar.
Remove from the heat; stir in chocolate chips until melted. Drizzle over nuts. Cool on a wire rack.
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