Dark Chocolate Coconut Cake

Dark Chocolate Coconut Cake Recipe

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Debra Schweikert


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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30 Min
40 Min


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1 box
cake mix, devils food
1 can(s)
evaporated milk
1 c
1 stick
butter or margarine
1 bag(s)
24 large
1 c
chopped pecans


1 stick
butter or margarine
2/3 c
special dark cocoa
3 c
powdered sugar
1/3 c
1 tsp

How to Make Dark Chocolate Coconut Cake


  • 1Prepare cake mix according to package directions--use 9" cake pans.
  • 2Cool thouroughly; then cut each layer in half horizontally (you want 4 layers)
  • 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.
  • 4Remove from heat and add marshmallows; stir until melted.
  • 5Add coconut and pecans and mix well; spread venly between three layers.
  • 6To make frosting, melt the butter and stir in cocoa.
  • 7Alternately add powdered sugar and milk (add additional milk a teaspoon at a time if necessary to get the mixture to a spreadable consistency).
  • 8Stir in vanilla.
  • 9Frost top and sides with frosting; refridgerate.

Printable Recipe Card

About Dark Chocolate Coconut Cake

Course/Dish: Cakes
Main Ingredient: Sugar
Regional Style: American

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