1 (18.25 ounce) package chocolate cake mix with pudding
24 large marshmallows
1 cup sugar
1 cup milk
1 (14 ounce) package coconut
1 1/2 cups sugar
1 cup evaporated milk
2 cups semisweet chocolate chips
1/2 cup butter or margarine
1 cup chopped almonds
How to make Chocolate Coconut Cake
- Mix cake according to package directions. Grease two 13-in. x 9-in. x 2-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with nonstick cooking spray. Divide batter among pans. Bake at 350 degrees F for 15-20 minutes. Cool.
- In a saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over cake in pan without waxed paper. Using paper to hold, remove second cake from pan, carefully turn over and place on top of filling; remove paper.
- In another saucepan, bring sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Chill overnight.