Creamy Coconut-Topped Chocolate Cake

recipe
4

Worthy of a special occasion

Yield:

18 servings

Recipe from

Cooking Light

Nutritional Information

Calories 288
Caloriesfromfat 30 %
Fat 9.7 g
Satfat 4.8 g
Monofat 2.3 g
Polyfat 2 g
Protein 3.2 g
Carbohydrate 49.2 g
Fiber 0.5 g
Cholesterol 0.0 mg
Iron 0.5 mg
Sodium 239 mg
Calcium 18 mg

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

Preparation

Preheat oven to 350°.

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 350° for 35 minutes or until a wooden pick inserted in center comes out clean. Cool cake completely in pan on a wire rack.

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.

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.

Note:

September 1998
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