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
1/2 cup buttermilk
1 tsp vanilla extract
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