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


Add to Grocery List

  • 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


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