Cocoa-Coconut Snackin' Cake

An easy to make chocolate cake that’s loaded with coconut and pecans.

Cocoa-Coconut Snackin’ Cake


  • 1/4 cup butter, melted
  • 1/3 cup HERSHEY®’S Cocoa Powder
  • 1 (8 ounce) container sour cream
  • 1 1/4 cups all-purpose flour
  • 1 cup white sugar
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 eggs, lightly beaten
  • 1 cup MOUNDS® Sweetened Coconut Flakes
  • 1/2 cup chopped pecans


1 Heat oven to 350 F. Grease 9-inch square baking pan.

2 In small bowl, combine butter and cocoa; stir in sour cream. In large bowl, stir together flour, sugar, baking soda and salt. Add cocoa mixture and eggs; stir until dry ingredients are moistened. Stir in coconut and nuts. Spread batter into prepared pan.

3 Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool completely in pan on wire rack. Sift powdered sugar over top, if desired. 9 to 12 servings.


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