Best Coconut Chocolate Cake

I made this cake for a church party and the pan was scraped clean in no time!  It has a mild chocolate cake – kind of like Texas sheet cake – topped with ooey, gooey coconut and almond topping… all drizzled with chocolate sauce. Yum!

Best Coconut Chocolate Cake
submitted by Brittany ~ The Sisters Café

2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla extract

TOPPING:
1 can (12 oz.) evaporated milk, divided
1 1/4 cups sugar, divided
20 large marshmallows
1 (14 oz.) bag coconut
2 cups sliced almonds, toasted, divided
1/2 cup butter, cubed
1 cup semi-sweet chocolate chips

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 greased 15x10x1 inch baking pan (9×13 works too).  Bake at 350 degrees F 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 the 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 the 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.

Recipe Source: Taste of Home 2012