Ingredients
cooking spray
1pkgchocolate cake mix,such as Duncan Hines®
1cupwater
3eggs
⅓cupvegetable oil
1cupevaporated milk
1cupwhite sugar
26large marshmallows
14ozcoconut,(1 bag) shredded
½cupevaporated milk
½cupbutter
½cupwhite sugar
1cupchocolate chips
½cupwhole almonds
Preparation
Preheat oven to 350 degrees F. Grease a 9×13-inch cake pan with cooking spray.
Combine chocolate cake mix, water, eggs, and oil in a large bowl; beat with an electric mixer on medium speed for about 2 minutes until smooth. Pour batter into the prepared cake pan.
Bake in the preheated oven for about 26 to 31 minutes until a toothpick inserted into the center comes out clean.
Mix evaporated milk, sugar, and marshmallows together in a large pot; cook and stir over medium-low heat for about 5 minutes until marshmallows are melted. Stir in coconut.
Pour coconut mixture over hot cake.
Combine evaporated milk, butter, and sugar in a saucepan; bring to a boil, stirring constantly. Fold in chocolate chips and almonds. Spread over coconut layer.
Cool cake for about 30 minutes until coconut layer and chocolate layer are set.
Serve and enjoy.
