Best Coconut Chocolate CakeI hope other families enjoy this chocolate coconut cake as much as my family does….
Best Coconut Chocolate Cake
2 cups all-purpose flour 2 cups sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter, cubed 1 cup water 1/4 cup baking cocoa 2 large eggs 1/2 cup buttermilk 1 teaspoon vanilla extract TOPPING: 1 can (12 ounces) evaporated milk, divided 1-1/4 cups sugar, divided 20 large marshmallows 1 package (14 ounces) sweetened shredded coconut 2 cups slivered almonds, toasted, divided 1/2 cup butter, cubed 1 cup semisweet 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 a greased 15x10x1-in.
Bake at 350° for 20-25 minutes or until a toothpick inserted in 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.