The Coconut Chocolate Cake is a decadent and indulgent dessert that combines the rich flavors of chocolate, coconut, almonds, and a luscious topping. This cake is a delightful treat for chocolate and coconut lovers alike, offering a perfect balance of sweetness and texture. While the exact origin of this specific recipe is unknown, it reflects the popular combination of chocolate and coconut in desserts found in various culinary traditions.

Coconut and chocolate have a long history of being used together in desserts around the world. Coconut, known for its tropical flavor and versatility, is widely used in the cuisines of Southeast Asia, the Caribbean, and other tropical regions. Similarly, chocolate has been enjoyed for centuries, with its rich and indulgent taste satisfying sweet cravings across cultures.

The combination of coconut and chocolate creates a harmonious blend of flavors. The cake’s moist chocolate base provides a perfect canvas for the sweet and slightly nutty taste of coconut. The addition of toasted almonds adds a delightful crunch and enhances the overall texture of the cake.

While the specific history and story of the Coconut Chocolate Cake are not well-documented, it is likely that this recipe has evolved over time, with various bakers and home cooks adding their own personal touches to create a unique and irresistible dessert.

PREP: 35 MIN.

BAKE: 20 MIN.

MAKES: 35 SERVINGS

INGREDIENTS

• 2 cups all-purpose flour
• 2 cups sugar
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, cubed
• 1 cup water
• ¼ cup baking cocoa
• 2 eggs
• ½ cup buttermilk
• 1 teaspoon vanilla extract

FOR TOPPING:

• 1 can (12 ounces) evaporated milk, divided
• 1¼ cups sugar, divided
• 20 large marshmallows
• 1 package (14 ounces) coconut
• 2 cups slivered almonds, toasted, divided
• ½ cup butter, cubed
• 1 cup semisweet chocolate chips

INSTRUCTIONS

1. In a large bowl, combine the all-purpose flour, sugar, baking soda, and salt.
2. In a small saucepan, combine the cubed butter, water, and baking cocoa. Cook and stir over medium heat until the butter is melted. Add this mixture to the dry ingredients in the bowl and stir until well combined.
3. In a separate bowl, whisk together the eggs, buttermilk, and vanilla extract. Add this mixture to the chocolate batter and mix well.
4. Pour the batter into a greased 15x10x1-inch baking pan.
5. Bake the cake at 350°F for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
6. Meanwhile, in a large saucepan, combine 1 cup of evaporated milk, ¾ cup of sugar, and the marshmallows. Cook and stir over medium heat until the marshmallows are melted. Remove from heat and stir in the coconut.
7. Immediately sprinkle 1 cup of toasted almonds over the baked cake. Spread the coconut mixture evenly over the top of the cake. Sprinkle the remaining toasted almonds over the coconut layer (note that the pan will be full).
8. In a small saucepan, combine the cubed butter with the remaining evaporated milk and sugar. Cook and stir over medium heat until the butter is melted. Remove from heat and stir in the semisweet chocolate chips until melted. Drizzle this mixture over the almonds.
9. Allow the cake to cool on a wire rack. Once cooled, it is ready to be sliced and enjoyed.

The Coconut Chocolate Cake is a true delight, combining the richness of chocolate, the tropical flavor of coconut, and the crunch of toasted almonds. Whether served as a special occasion dessert or enjoyed as a comforting treat, this cake is sure to satisfy any sweet tooth with its delicious combination of flavors and textures.