Chocolate Coconut Cake

SUBMITTED BY: Joanie Ward

"Field editor Joanie Ward of Brownsville, Indiana says her sweet treat satisfies both chocolate and coconut lovers."

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USMETRIC

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.

Reviewed on Oct. 15, 2006 by Dawnzi Cooks

What a wonderful treat! Not for lightweights it's packed full of yummy chocolatey calories. ... MORE

Reviewed on Jun. 8, 2008 by Cottage_Soul

The recipe is too much for a 9X13 pan.. I had the final topping running all down the outside... MORE

Reviewed on Jan. 8, 2008 by DUEDOG

I made this in one cake pan. I baked the cake for the time given for a 9X13 pan on the cake... MORE

Reviewed on Jun. 21, 2007 by JEVE99

Wonderful cake! Wouldn't change a thing as far as the cake and filling. I didn't have... MORE