Best Coconut Chocolate Cake
I hope other families enjoy this coconut chocolate cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. —Dorothy West, Nacogdoches, Texas
I hope other families enjoy this coconut chocolate cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. —Dorothy West, Nacogdoches, Texas
- 2 eggs
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups sugar
- 1 cup water
- 1 cup semisweet chocolate chips
- topping:
- 1/2 cup buttermilk
- 1/4 cup baking cocoa
- 1 cup butter cubed
- 12 oz evaporated milk divided
- 1 1/4 cups sugar divided
- 20 large marshmallows
- 14 oz coconut
- 2 cups slivered almonds toasted, divided
- 1/2 cup butter cubed
- Carbohydrate 21.1265060652408 g
- Cholesterol 48.4548954664871 mg
- Fat 22.6469176723751 g
- Fiber 2.37680664248293 g
- Protein 3.98688708674993 g
- Saturated Fat 13.4265595823311 g
- Serving Size 1 1 (86g)
- Sodium 3396.49607407846 mg
- Sugar 18.7496994227579 g
- Trans Fat 1.48916270969763 g
- Calories 292 calories
Step-by-step
- In a large bowl, combine the flour, sugar, baking soda and salt.
- In a small saucepan, combine the butter, water and cocoa.
- Cook and stir until butter is melted; add to dry ingredients.
- Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
- Pour into a greased 15-in. x 10-in. x 1-in. baking pan.
- Bake at 350 deg; for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted.
- Remove from heat; stir in coconut.
- Immediately sprinkle 1 cup almonds over cake.
- Spread coconut mixture over top.
- Sprinkle with remaining almonds (pan will be full).
- In a small saucepan, combine butter with remaining milk and sugar.
- Cook and stir until butter is melted.
- Remove from the heat; stir in chocolate chips until melted.
- Drizzle over almonds.
- Cool on a wire rack.
A parchment lining is omitted from the instructions, yet greasing the fifteen-by-ten-inch pan thoroughly remains critical for clean extraction of the dense crumb. Heating the initial fat with water creates a bloom in the cocoa powder, solubilizing stubborn solids before they contact the flour mixture. Omitting the buttermilk and substituting standard milk alters the final acidity, which directly affects how the baking soda reacts and leaves the sponge noticeably denser. Marshmallows melted with evaporated milk form a pliable sugar matrix that glues the copious coconut flakes securely to the surface without sliding off. Toasting the slivered almonds until golden brown releases essential oils that cut through the heavy dairy fat in the subsequent chocolate chip drizzle. Cooling the assembly completely on a wire rack allows the internal starches to fully set, preventing the marshmallow and coconut layer from sliding when sliced into thirty-five individual portions. Storing the baked goods in an airtight container at room temperature preserves the moisture of the crumb for up to three days, while refrigeration firms the chocolate drizzle significantly and extends storage without compromising texture.
