Almond Coconut Chocolate Cake

Ingridients

1 (18.25 ounce) package devil's food cake mix

1 (12 fluid ounce) can evaporated milk

2 1/2 cups white sugar

25 large marshmallows

1 (14 ounce) package flaked coconut

1/2 cup butter

2 cups semisweet chocolate chips

1 cup sliced almonds, toasted

Directions

Prep 20 m

Cook 40 m

Ready In 1 h

In a saucepan combine 1/2 of the evaporated milk, and 1-1/2 cups of the sugar. Bring mixture to a rapid boil. Quickly remove from the heat and add marshmallows. Stir until melted. Stir in coconut. Pour mixture over the top of the baked cake.

In a saucepan combine the remaining sugar and the remaining evaporated milk. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Mix in toasted almonds. Pour mixture over the top of the coconut topped cake. Chill for at least 2 hours before serving. Cake tastes best if baked the day before.