Creamy Coconut-Topped Chocolate Cake

This gooey dessert consists of a chocolate layer, topped by a creamy marshmallow-coconut layer, topped by chocolate frosting.

Creamy Coconut-Topped Chocolate Cake


  • Cake:
  • 1 1/4 cups water
  • 3/4 cup egg substitute
  • 2 tablespoons vegetable oil
  • 1 (18.25 ounce) package chocolate cake mix (pudding in the mix)
  • cooking spray
  • Coconut topping:
  • 1/2 cup fat-free milk
  • 1/2 cup granulated sugar
  • 9 large marshmallows
  • 2 cups flaked sweetened coconut
  • 1/2 teaspoon cornstarch
  • Frosting:
  • 1 1/2 cups sifted confectioners’ sugar
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons fat-free milk
  • 2 tablespoons stick margarine or butter
  • 1/4 cup semisweet chocolate chips
  • 1 tablespoon light-colored corn syrup


1 Preheat oven to 350 degrees.

2 To prepare cake, combine first 4 ingredients in a large bowl, and beat at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350 degrees for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.

3 To prepare topping, combine 1/2 cup milk, granulated sugar, and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly. Spread topping evenly over cake; cool.

4 To prepare frosting, combine powdered sugar, cocoa, 2 tablespoons milk, and margarine in a small saucepan; bring to a boil over medium-high heat. Remove mixture from heat; add chocolate chips and corn syrup, stirring until chips melt. Spread frosting gently over coconut layer. Cool until set.


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