Creamy Coconut-Topped Chocolate Cake Recipe

Name: Creamy Coconut-Topped Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake:; 1 1/4 cups water; 3/4 cup egg substitute or 4 egg whites; 2 tablespoons vegetable oil; 1 (18.25-ounce) package chocolate cake mix (pudding in the mix); Cooking spray; Coconut topping:; 1/2 cup fat-free milk; 1/2 cup granulated sugar; 9 large marshmallows; 2 cups flaked sweetened coconut; 1/2 teaspoon cornstarch; Frosting:; 1 1/2 cups sifted powdered sugar; 2 tablespoons unsweetened cocoa; 2 tablespoons fat-free milk; 2 tablespoons stick margarine or butter; 1/4 cup semisweet chocolate chips; 1 tablespoon light-colored corn syrup

Servings: persons

Cake:
1 1/4 cups water
3/4 cup egg substitute or 4 egg whites
2 tablespoons vegetable oil
1 (18.25-ounce) package chocolate cake mix (pudding in the mix)
Cooking spray
Coconut topping:
1/2 cup fat-free milk
1/2 cup granulated sugar
9 large marshmallows
2 cups flaked sweetened coconut
1/2 teaspoon cornstarch
Frosting:
1 1/2 cups sifted powdered sugar
2 tablespoons unsweetened cocoa
2 tablespoons fat-free milk
2 tablespoons stick margarine or butter
1/4 cup semisweet chocolate chips
1 tablespoon light-colored corn syrup

1
Preheat oven to 350u00b0.
2
To prepare cake, combine first 4 ingredients in a large bowl, and beat at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 13 x 9-inch baking pan coated with cooking spray. Bake at 350u00b0 for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.
3
To prepare topping, combine 1/2 cup milk, granulated sugar, and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly. Spread topping evenly over cake; cool.
4
To prepare frosting, combine powdered sugar, cocoa, 2 tablespoons milk, and margarine in a small saucepan; bring to a boil over medium-high heat. Remove mixture from heat; add chocolate chips and corn syrup, stirring until chips melt. Spread frosting gently over coconut layer. Cool until set.

692

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: Cake:, 1 1/4 cups water, 3/4 cup egg substitute or 4 egg whites, 2 tablespoons vegetable oil, and more.

Yes, Creamy Coconut-Topped Chocolate Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Creamy Coconut-Topped Chocolate Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions