CHOCOLATE CAKE WITH COCONUT SAUCE

Chocolate Cake with Coconut Sauce image

With the bold flavors of raspberry and coconut enhancing fudgy chocolate cake and creamy vanilla ice cream, what's not to love?-Tabitha Freeman of Middletown, Connecticut

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 6

Ingredients

1 package (19.6 ounces) frozen chocolate fudge layer cake
1/2 cup sweetened shredded coconut
1/2 cup sweetened condensed milk
1/2 teaspoon vanilla extract
1/4 cup red raspberry preserves
4 scoops vanilla ice cream

Steps:

Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw. , Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through. , Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.

Nutrition Facts : Calories 571 calories, Fat 23g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 274mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 2g fiber), Protein 8g protein.