Creamy Coconut-Topped Chocolate Cake

Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 288
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 2g
  • Protein: 3.2g
  • Carbohydrate: 49.2g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 239mg
  • Calcium: 18mg


  • 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 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.
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