A very rich cake that tastes almost like a candy bar.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Mix and bake cake mix as directed for two 8 or 9 inch layers. Let layers cool then split each one in half horizontally to make a total of 4 layers.

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  • In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers.

  • Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.

Nutrition Facts

620 calories; 15.1 g total fat; 10 mg cholesterol; 462 mg sodium. 120.4 g carbohydrates; 4.6 g protein; Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/30/2008
Sinfully delicious and show stopping masterpiece! However I didn't use this frosting because truthfully it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice tall cake. The filling is to die for and is reminiscent of an Almond Joy candy bar. I poured a glaze over the top of 4 T. butter melted with 5 ozs. of semi-sweet chocolate allowing it to run down the sides of the cake. Finally I topped the cake with toasted chopped almonds. Hubby was in his glory and said this was worthy of more than 5 stars the perfect combination of chocolate gooey and crunchy. I agree! Read More
(107)

Most helpful critical review

Rating: 3 stars
04/06/2009
The coconut filling tastes really good however it became really hard when it was time to serve the cake (almost impossible to cut through). Maybe it was because I put it in the fridge? Also after reading the reviews I ended up making a chocolate glaze using some evaporated milk and semi-sweet chocolate chips. Next time I won't put it in the fridge and see how that turns out. Read More
(19)
42 Ratings
  • 5 star values: 21
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
04/30/2008
Sinfully delicious and show stopping masterpiece! However I didn't use this frosting because truthfully it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice tall cake. The filling is to die for and is reminiscent of an Almond Joy candy bar. I poured a glaze over the top of 4 T. butter melted with 5 ozs. of semi-sweet chocolate allowing it to run down the sides of the cake. Finally I topped the cake with toasted chopped almonds. Hubby was in his glory and said this was worthy of more than 5 stars the perfect combination of chocolate gooey and crunchy. I agree! Read More
(107)
Rating: 5 stars
04/30/2008
Sinfully delicious and show stopping masterpiece! However I didn't use this frosting because truthfully it just didn't appear appetizing to me. I made the cake in 8-inch layers for a nice tall cake. The filling is to die for and is reminiscent of an Almond Joy candy bar. I poured a glaze over the top of 4 T. butter melted with 5 ozs. of semi-sweet chocolate allowing it to run down the sides of the cake. Finally I topped the cake with toasted chopped almonds. Hubby was in his glory and said this was worthy of more than 5 stars the perfect combination of chocolate gooey and crunchy. I agree! Read More
(107)
Rating: 5 stars
02/09/2004
Wow! This is a great recipe! I agree with other reviewers that there is a mistake in the frosting recipe section- I didn't try it but just reading it you can see there is something missing. I decided that I wanted a candy-bar type coating on this cake so I made a ganache from 1/2 cup evaporated milk 9 oz. chocolate chips and approximately 2 tb. water. This gave me a pourable consistency and I spread a thin layer over the cake. It had a dark glossy finish just like a candy bar but wasn't too sweet. Fantastic!!!! This is a keeper! Read More
(64)
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Rating: 5 stars
09/11/2003
I don't use cake mixes so I substituted Black Chocolate Cake (with some modifications) submitted to this site by Jeanie. The coconut filling is great. But for the chocolate frosting I wanted semi-sweet rather than milk chocolate. For this reason I heated 1/2c evap milk 1 cup sugar 1t vanilla 1 stick margarine and 12ounces semi-sweet chocolate chips. What a great cake! Thanks Leslie! A Chocoholics dream! Read More
(34)
Rating: 5 stars
07/03/2003
Everybody loves this cake! When I make it though I use coffee instead of water in the cake mix. I do this on all my chocolate cakes it makes them more moist and helps smooth the chocolate taste. Read More
(26)
Rating: 3 stars
04/06/2009
The coconut filling tastes really good however it became really hard when it was time to serve the cake (almost impossible to cut through). Maybe it was because I put it in the fridge? Also after reading the reviews I ended up making a chocolate glaze using some evaporated milk and semi-sweet chocolate chips. Next time I won't put it in the fridge and see how that turns out. Read More
(19)
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Rating: 5 stars
03/30/2009
The filling for this recipe is absolutely delicious and I will use it again. Other then that I did not follow the recipe. I used a very moist chocolate cake and found that it did not need any extra icing. The filling is so good there is nothing else really needed. Besides a tall glass of milk or coffee!:) Read More
(17)
Rating: 4 stars
03/29/2005
This cake was a hit at my house. Everyone loved it and I had to send some home with everyone. I did however agree with everyone else that the frosting recipe was not correct. I used one of my own frostings and it turned out to be great. I will definitly make this again. It is for sure a candy bar cake! Read More
(9)
Rating: 3 stars
10/13/2009
Good Coconut filling but the icing on this cake is just awful. It just turned into a crunbly mess. I will keep the recipe for the yumy filling though. Read More
(8)
Rating: 4 stars
11/08/2008
The coconut filling was delicious! Unfortunately the chocolate cake ruined it. I dipped the leftover coconut in the chocolate-frosting naples34102 suggested (4 T butter and 140 grams dark chocolate) and that really gave value to the coconut way better than bounty!! Read More
(6)