Almond Coconut Chocolate Cake


Easy to make chocolate cake covered with a delectable topping of coconut, almonds, and chocolate.

Prep Time:
20 mins
Cook Time:
40 mins
Total Time:
1 hr
1 -9x13 inch pan


  • 1 (18.25 ounce) package devil's food cake mix

  • 1 (12 fluid ounce) can evaporated milk

  • 2 ½ cups white sugar

  • 25 large marshmallows

  • 1 (14 ounce) package flaked coconut

  • ½ cup butter

  • 2 cups semisweet chocolate chips

  • 1 cup sliced almonds, toasted


  1. Mix cake mix and bake as directed for one 9x13 inch cake.

  2. In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

  3. In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.

Nutrition Facts (per serving)

418 Calories
19g Fat
62g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 418
% Daily Value *
Total Fat 19g 24%
Saturated Fat 11g 57%
Cholesterol 19mg 6%
Sodium 257mg 11%
Total Carbohydrate 62g 22%
Dietary Fiber 3g 11%
Total Sugars 50g
Protein 5g
Vitamin C 0mg 2%
Calcium 79mg 6%
Iron 2mg 9%
Potassium 290mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.