Ingredients
For the Cake Layer:
1 box chocolate cake mix (plus ingredients listed on the box — usually eggs, oil, and water)
For the Coconut Filling:
1 cup sugar
1 cup milk
24 large marshmallows
14 oz (400 g) sweetened shredded coconut
For the Chocolate Topping:
1½ cups sugar
¾ cup evaporated milk
½ cup (1 stick) unsalted butter
1½ cups semisweet chocolate chips
🧁 Instructions
- Prepare the Cake:
Bake the chocolate cake according to package directions in a 9×13-inch pan.
Let it cool completely before adding the next layer.
- Make the Coconut Filling:
In a saucepan, combine sugar, milk, and marshmallows.
Cook over medium heat, stirring constantly until the marshmallows melt and the mixture is smooth.
Stir in the shredded coconut.
Spread the coconut mixture evenly over the cooled cake.
- Prepare the Chocolate Frosting:
In another saucepan, combine sugar, evaporated milk, and butter.
Bring to a gentle boil for about 3 minutes, stirring constantly.
Remove from heat and add chocolate chips. Stir until smooth and glossy.
- Assemble:
Pour the warm chocolate topping over the coconut layer.
Spread evenly and let cool completely (refrigerate for 30–60 minutes for best slicing).
- Serve:
Cut into squares and enjoy!