Chocolate Coconut Cake

Health score
2%
Chocolate Coconut Cake
45 min.
20
452kcal

Suggestions


Looking for a decadent and indulgent dessert that combines the rich flavors of chocolate and coconut? Look no further than this Chocolate Coconut Cake! This heavenly treat is perfect for gatherings, parties, or simply satisfying your sweet tooth. With a moist chocolate cake base, a creamy coconut topping, and a nutty almond garnish, this cake is a symphony of flavors that will delight your taste buds.

This recipe is not only delicious but also easy to follow. It requires minimal preparation time and yields a impressive dessert that's sure to impress your friends and family. The best part? It's ready in just 45 minutes and serves up to 20 people, making it a great option for larger gatherings.

Not only is this Chocolate Coconut Cake a crowd-pleaser, but it's also relatively balanced in terms of macronutrients. Each serving contains about 452 calories, with a breakdown of 5.06% protein, 49.98% fat, and 44.96% carbohydrates. So go ahead and indulge – just remember to enjoy it in moderation!

Whether you're a chocolate lover, a coconut enthusiast, or simply in the mood for a classic dessert, this Chocolate Coconut Cake is sure to hit the spot. So grab your ingredients, preheat your oven, and get ready to wow your loved ones with this scrumptious creation. Happy baking!

Ingredients

  • cup almonds chopped
  • 0.5 cup butter cubed
  • 14 ounces coconut or 
  • cup evaporated milk 
  • package chocolate cake mix with pudding (regular size)
  • 24 large marshmallows 
  • cup milk 
  • 12 ounces semi chocolate chips 
  • 1.5 cups sugar 

Equipment

  • frying pan
  • sauce pan
  • oven
  • baking pan

Directions

  1. Prepare cake according to package directions. Grease two 13-in. x 9-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with cooking spray. Divide batter among pans.
  2. Bake at 350° for 15-20 minutes. Cool.
  3. In a large saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth.
  4. Add coconut.
  5. Spread over second cake.
  6. Using waxed paper, remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper. Cool completely.
  7. In another saucepan, bring the sugar, milk and butter to a boil.
  8. Remove from heat; add chips and stir until smooth.
  9. Add nuts.
  10. Pour over cake; cool to room temperature. Cover and refrigerate overnight.

Nutrition Facts

Calories452kcal
Protein5.06%
Fat49.98%
Carbs44.96%

Properties

Glycemic Index
11.93
Glycemic Load
15
Inflammation Score
-4
Nutrition Score
10.036956543508%

Flavonoids

Cyanidin
0.18mg
Catechin
0.09mg
Epigallocatechin
0.19mg
Epicatechin
0.04mg
Eriodictyol
0.02mg
Naringenin
0.03mg
Isorhamnetin
0.19mg
Kaempferol
0.03mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:452.06kcal
22.6%
Fat:26.11g
40.17%
Saturated Fat:14.35g
89.66%
Carbohydrates:52.85g
17.62%
Net Carbohydrates:48.29g
17.56%
Sugar:37.73g
41.92%
Cholesterol:18.34mg
6.11%
Sodium:245.29mg
10.66%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:17mg
5.67%
Protein:5.95g
11.9%
Manganese:0.74mg
36.86%
Copper:0.47mg
23.5%
Phosphorus:199.3mg
19.93%
Fiber:4.57g
18.27%
Magnesium:70.51mg
17.63%
Vitamin E:2.38mg
15.84%
Iron:2.85mg
15.81%
Calcium:114.61mg
11.46%
Vitamin B2:0.19mg
11.17%
Selenium:7.22µg
10.31%
Potassium:349.34mg
9.98%
Zinc:1.22mg
8.15%
Folate:22.96µg
5.74%
Vitamin B1:0.08mg
5.54%
Vitamin B3:0.9mg
4.5%
Vitamin A:200.92IU
4.02%
Vitamin B5:0.31mg
3.06%
Vitamin K:2.59µg
2.47%
Vitamin B6:0.05mg
2.44%
Vitamin B12:0.13µg
2.11%
Vitamin C:0.89mg
1.08%
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