Description
A tender chocolaty cake enveloped in fluffy coconut, perfect for any celebration, evoking nostalgia and joy with every bite.
Ingredients
Scale
- 1 box chocolate cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- 1 cup marshmallow fluff
- 1 cup heavy cream
- 2 cups sweetened shredded coconut
Instructions
- Preheat your oven to 350°F (175°C) and grease your two round cake pans.
- Combine the chocolate cake mix, water, vegetable oil, and eggs in a large mixing bowl; blend until lump-free.
- Pour the batter evenly into the prepared pans.
- Bake for 30–35 minutes or until a toothpick comes out clean.
- Cool the cakes in their pans for about 10 minutes, then transfer to a wire rack to cool completely.
- Whip the heavy cream in a separate bowl until stiff peaks form, then fold in the marshmallow fluff.
- Layer one cake on a serving plate, spread frosting on top, and place the second cake layer on top.
- Frost the entire cake with the remaining fluffy frosting.
- Press the shredded coconut into the frosting, covering the entire cake.
- Slice and serve to your eager guests.
Notes
For a richer flavor, substitute vegetable oil with melted butter. Store in an airtight container for 4–5 days in the refrigerator. Cake can be frozen for up to three months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg