Decadent Chocolate Coconut Cake

Instructions

1. 1

   Preheat oven to 350°F. In a large bowl, combine the flour, sugar, baking soda, and salt. In a small saucepan, melt the butter in the water and cocoa, then add to the dry ingredients. Combine the eggs, buttermilk, and vanilla, then mix into the chocolate mixture until well blended.

2. 2

   Pour the batter into a greased 15x10x1-inch baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

3. 3

   While the cake is baking, in a large saucepan, combine 1 cup of the evaporated milk, 3/4 cup sugar, and the marshmallows. Cook and stir until the marshmallows are melted. Remove from heat and stir in the coconut. Immediately sprinkle 1 cup of the toasted almonds over the hot cake, then spread the coconut mixture over the top. Sprinkle with the remaining almonds.

4. 4

   In a small saucepan, combine the remaining evaporated milk and sugar. Cook and stir until the butter is melted, then remove from heat and stir in the chocolate chips until melted. Drizzle the chocolate mixture over the almonds. Allow the cake to cool completely on a wire rack before serving.