Chocolate Coconut Cake: a family-table method

A slice of chocolate coconut cake finished with chocolate sprinkles.

This decadent chocolate coconut cake recipe is topped with a silky coconut marshmallow sauce and finished off with a layer of chocolate frosting. My husband’s absolute go-to cake!

If you’re a chocolate lover, you’ll most definitely enjoy this cake. It’s loaded with different flavors and textures and is a unique addition to any celebration. Looking for more chocolate recipes? Try my brownie pizza and chocolate pudding cake.

A slice of chocolate coconut cake finished with chocolate sprinkles.

I started making this chocolate coconut cake years ago when I first learned to cook. I’ve adapted the recipe over time and can confidently say that if you’re a coconut fan, you will love this cake. My husband asks for this cake every year for his birthday, he can’t be swayed by the pretty pictures of other cakes I show him in magazines or on Pinterest. He’s declared this one to be his go-to.

How do you make chocolate coconut cake?

This chocolate coconut cake starts with a single layer of chocolate cake. But no one’s that excited by a plain, unadorned piece of chocolate cake. It’s the coconut sauce that makes this one special.

When you melt marshmallows with a little milk and sugar and add coconut to the mix, something really magical happens. It forms this thick and silky sauce which then gets spread over the cake. The sauce firms up as it cools, which means it won’t run all over the place when you cut the cake. The final touch is a layer of chocolate frosting that gets poured over the top.

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A pan of chocolate coconut cake topped with frosting and sprinkles.

The cake is pretty straightforward to make – the one thing I want to mention is that the chocolate frosting is almost like a really thick glaze. It’s finest to pour it evenly over the top rather than spread it with a knife, because as it cools it will not spread smoothly. To get a nice glossy coating like in my pictures, pour it and then don’t touch it again!

A fork taking a piece of chocolate coconut cake.

Whether you’re celebrating a birthday or just want a sweet treat to serve after dinner, no one can ever turn down a slice of cake. This chocolate coconut cake is the reliable all-occasion treat! Or in my case, the reliable annual birthday treat for my husband.

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This post was originally published on July 9, 2015 and was recently updated with new photos and recipe instructions.

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Chocolate coconut cake video

Add as Google preferred source Authorthe Makdob kitchen This chocolate coconut cake recipe is a rich chocolate cake topped with a creamy coconut marshmallow sauce and finished off with a layer of chocolate frosting.

This chocolate coconut cake recipe is a rich chocolate cake topped with a creamy coconut marshmallow sauce and finished off with a layer of chocolate frosting.

This chocolate coconut cake features a layer of rich chocolate cake topped with a silky coconut sauce and chocolate frosting. Adapted from All Recipes and Cooking Light. Time Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes

Course Dessert
Cuisine American
Serves 12

Ingredients

For the chocolate cake:

1 box devil's food cake mix
oil, eggs and water as directed on cake mix package
cooking spray

For the coconut sauce:

3/4 cup milk
3/4 cup granulated sugar
15 large marshmallows
3 cups flaked sweetened coconut
3/4 teaspoon cornstarch

For the chocolate frosting:

3 tablespoons butter
6 tablespoons granulated sugar
4 1/2 tablespoons cocoa powder sifted
4 1/2 tablespoons milk
2 and 1/2 cups powdered sugar
1 teaspoon vanilla extract
1/2 cup chocolate sprinkles

Instructions

For the cake: Coat a 9"x13" pan with cooking spray. Prepare the cake mix with the oil, eggs and water in amounts as directed on the box and bake according to package instructions. Cool completely in the pan.
For the coconut sauce: Combine milk, sugar and marshmallows in a medium saucepan, cook over medium heat for 5 minutes or until the marshmallows are melted.
Stir in coconut and cornstarch, bring to a boil. Cook one minute, stirring constantly. Remove from heat and pour the coconut sauce over the cake while it's still warm, then let cool completely before you add the frosting.
For the frosting: Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk and cocoa powder, cook for 2-3 minutes or until mixture is thoroughly combined.
Remove from heat and cool slightly. Stir in powdered sugar and vanilla. Pour over the cake. Add the sprinkles on top while the frosting is still warm. Do not try to spread the frosting with a knife or it will not set properly.