The Humpherys Family

Chocolate Coconut Cake

Source  Taste of Home
Recipe Added:  4/1/2012
2 cups flour
2 cups sugar
1 tsp baking soda
1/2 tsp salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 eggs
1/2 cup buttermilk
1 tsp vanilla
Topping
1 can evaporated milk
1 1/4 cups sugar
20 large marshmallows
1 pkg (14-oz) coconut
2 cups slivered almonds, toasted
1/2 cup butter, cubed
1 cup semisweet chocolate chips
In a large bowl, combine flour, sugar, baking soda and salt. In a small saucepan, combine butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine eggs, buttermilk and vanilla; add to chocolate mixture and mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake 350° for 20-25 minutes or until a toothpick inserted comes out clean.

In a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds. In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.
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