The best delicious Creamy Coconut-topped Chocolate Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Creamy Coconut-topped Chocolate Cake recipe today!
Hello my friends, this Creamy Coconut-topped Chocolate Cake recipe will not disappoint, I promise! Made with simple ingredients, our Creamy Coconut-topped Chocolate Cake is amazingly delicious, and addictive, everyone will be asking for more Creamy Coconut-topped Chocolate Cake.
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The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Creamy Coconut-topped Chocolate Cake.
Ready to make this Creamy Coconut-topped Chocolate Cake Recipe? Let’s do it!
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CAKE
1 1/4 c Water
3/4 c Egg substitute or 4 egg
-whites
2 tb Vegetable oil
18 1/4 oz Chocolate cake mix with
-pudding included
TOPPING
1/2 c Skim milk
1/2 c Sugar
9 lg Marshmallows
2 c Sweetened coconut flakes
1/2 ts Cornstarch
FROSTING
1 1/2 c Powdered sugar; sifted
2 tb Cocoa
2 tb Skim milk
2 tb Margarine
1/4 c Chocolate chips
1 tb Light corn syrup
Cake: Combine all cake ingredients & beat at low speed until moist.
Beat at medium 2 minutes. Pour into a 13 x 9 baking dish that has
been coated with cooking spray. Bake at 350F for 35 minutes or until
a toothpick inserted in the center comes out clean. Cool completely.
Topping: Combine milk, sugar & marshmallows in a saucepan. Cook over
medium heat 5 minutes or until the marshmallows are melted. Stir in
coconut & cornstarch. Bring to a boil. Cook 1 minute, stirring
constantly. Spread topping over cooled cake & let cool.
Frosting: Combine powdered sugar, cocoa, milk & margarine in a
saucepan. Bring to a boil over medium-high heat. Remove from heat.
Add chips & corn syrup. Stir until the chips melt. Spread gently over
the coconut layer. Cool until set.
Per serving: 288 cal, 9.7g fat (30%), 0 mg chol, 239 mg sod
Yields
18 servings
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