DARK CHOCOLATE COCONUT CAKE
I love coconut. The original recipe (given to me by a friend in Alexandria, LA) called for a can of dark chocolate icing; I like the recipe for homemade frosting better, but if you are pressed for time, you can certainly use the store bought variety.
Provided by Debra Schweikert
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Prepare cake mix according to package directions--use 9" cake pans.
- 2. Cool thouroughly; then cut each layer in half horizontally (you want 4 layers)
- 3. In a heavy saucepan, mix evaporated milk (regular sized can--not the mini can!),sugar, and butter and bring to a boil; turn heat down to simmer and cook for 5 minutes.
- 4. Remove from heat and add marshmallows; stir until melted.
- 5. Add coconut and pecans and mix well; spread venly between three layers.
- 6. To make frosting, melt the butter and stir in cocoa.
- 7. Alternately add powdered sugar and milk (add additional milk a teaspoon at a time if necessary to get the mixture to a spreadable consistency).
- 8. Stir in vanilla.
- 9. Frost top and sides with frosting; refridgerate.
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