Creamy Coconut-Topped Chocolate Cake

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

1. Preheat oven to 350°.
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 350° 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.