Coconut-Chocolate Two-Layer Icing

Submitted By: Faye Burchett


  • 1 (12-ounce) can evaporated milk
  • 2 1/2 cups white sugar
  • 25 large marshmallows
  • 14 ounces coconut
  • 1/2 cup butter
  • 2 cups chocolate chips
  • 3 ounces toasted almonds


For coconut layer, combine 1/2 can milk and 1 1/2 cups sugar in a saucepan. Bring
to a boil. Remove from heat, add marshmallows, and stir until melted. Stir in coconut. Pour over cake.
For chocolate layer, add remaining milk and sugar. Bring to a boil. Remove from heat and add butter and chocolate chips. Stir until melted. Add almonds. Allow mixture to set for a few minutes until it hardens. Stir and spread over first layer. Chill.
Note: This is best after it sits overnight in refrigerator. It’s wonderful on chocolate cake.