Sunday, April 27

1,2,3 Chocolate-Coconut Candy Bar Cake

Chocolate-Coconut Candy Bar Cake is exceptional and amazingly easy to make. Using a cake mix and store bought frosting, this 3-step chocolate cake taste like it's homemade.  It’s extremely moist and the depth of the chocolate layers are enhanced by the addition of the creamy coconut filling. The cake was so moist, that I lost some of it to the cooling rack. It’s possible I was rushing it a bit, no biggie, I have a taste-tester that comes behind me scavenging for any remains. No frills, no fancy techniques or liqueurs or ingredients; just good, old-fashioned chocolate cake. And honestly, who would say no to EASY chocolate?

Chocolate-Coconut Candy Bar Cake
Rich devil's food cake, prepared from a mix, becomes sinfully delicious when layered with a sweet marshmallow-coconut filling. Ready-to-spread fudge frosting finishes this easy, yet stunning, Chocolate-Coconut Candy Bar Cake.
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  • 1 cup Sugar
  • 1 cup Evaporated Milk
  • 1/2 cup Butter, 1 stick
  • 24 large Marshmallows
  • 1 package {14 ounces} Flaked Coconut
  • 3 6 or 8 inch round Devil's Food Cake Layers {prepared from a cake mix}
  • 1 container {16 ounces} Chocolate Fudge Ready-to-Spread Frosting

  1. In a medium saucepan, combine sugar, evaporated milk and butter over medium-high heat. Stirring frequently, bring mixture to a boil. Reduce heat to medium; continue to stir and cook an additional 2 minutes. Remove from heat, stir in marshmallows until melted. Stir in coconut and chill filling in refrigerator for 1 hour.
  2. Spread coconut filling evenly between cooled caked layers.
  3. Spread frosting on top and sides of cake. Store in an airtight container in refrigerator. 

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  2. Yum! I love chocolate and coconut together. Pinning this now!

  3. Delicious, Ronda, love the chocolate coconut combo they are ultimate. I am pinning this cake this irresistible

  4. This sounds so good, can't wait to make it!

  5. looks amazing. Am a huge fan of the chocolate/coconut combo. Pinning!