dark chocolate coconut cake
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.
No Image
prep time
30 Min
cook time
40 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1 box cake mix, devils food
- 1 can evaporated milk
- 1 cup sugar
- 1 stick butter or margarine
- 1 bag coconut
- 24 large marshmallows
- 1 cup chopped pecans
- FROSTING
- 1 stick butter or margarine
- 2/3 cup special dark cocoa
- 3 cups powdered sugar
- 1/3 cup milk
- 1 teaspoon vanilla
How To Make dark chocolate coconut cake
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Step 1Prepare cake mix according to package directions--use 9" cake pans.
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Step 2Cool thouroughly; then cut each layer in half horizontally (you want 4 layers)
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Step 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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Step 4Remove from heat and add marshmallows; stir until melted.
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Step 5Add coconut and pecans and mix well; spread venly between three layers.
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Step 6To make frosting, melt the butter and stir in cocoa.
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Step 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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Step 8Stir in vanilla.
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Step 9Frost top and sides with frosting; refridgerate.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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