Coconut Chocolate Cake II

Rich – chocolate and coconut, very moist. A big hit with all ages.

Original recipe makes 1 – 2 layer 9 inch cake


1 (18.25 ounce) package chocolate fudge cake mix
1 1/3 cups brewed coffee
2 tablespoons butter
1/2 cup evaporated milk
25 large marshmallows
1 (14 ounce) package flaked coconut
1 (16 ounce) container prepared chocolate fudge frosting

  • PREP

    15 mins

  • COOK

    30 mins


    1 hr


  1. Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
  2. Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
  3. Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.


Calories: 425 kcal
Carbohydrates: 63.5 g
Cholesterol: 6 mg
Fat: 18.9 g
Fiber: 3.2 g
Protein: 3.5 g
Sodium: 426 mg