Cake:
3/4 cup of butter-softened
1 1/2 cups sugar
3 eggs
1 tsp. vanilla
2 cups all-purpose flour
3/4 cup baking cocoa
1 tsp. each-baking soda & powder
1/4 tsp. salt
1 cup water
1 cup sauerkraut-rinsed,drained,squeezed dry and finely chopped
2/3 cup flaked coconut
1/2 cup finely chopped pecans

Filling:
12 ounces semisweet chocolate chips-melted
2/3 cup mayonnaise
2/3 cups flaked coconut-divided
2/3 cup chopped pecans-divided

Method

1. In a mixing bowl, cream butter and sugar. Add 1 egg at a time, beating well after each addition, beat in vanilla.
2. Combine dry ingredients; add to creamed mixture alternatly with water. Fold in sauerkraut, coconut and pecans.
3. Pour into 3 greased and floured round baking pans.bake at 350 for 20-24 minutes or until a toothpick, inserted near the center comes out clean.
4. Cool 10 minutes before removing from pans to a wire rack to cool completely.
5. In a bowl, combine melted chocolate and mayonnaise. Set aside 1 1/4 cup for frosting. To the remaining chocolate mixture add 1/2 the pecans and coconut; spread between layers. Combine remaining coconut and pecans and press onto sides of cake.
6. Store in refrigerator. Slice with a serrated knife.

Cake:
4 ounces German sweet chocolate squares
1/2 cup boiling water
1 cup butter
2 cups granulated sugar
4 eggs separated
1 teaspoon vanilla extract
2 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk

Filling and Topping:
14 ounce can sweetened condensed milk
1/2 cup water
3 egg yolks
1 tablespoon vanilla extract
1/2 cup unsalted butter
1-1/3 cups pecans chopped
10 whole pecans halves for garnish
1-3/4 cup flaked coconut

Method

1. Melt chocolate in water then cool.
2. Cream butter and sugar then beat in egg yolks.
3. Stir in vanilla and chocolate.
4. Mix flour, soda and salt then beat in flour mixture alternately with buttermilk.
5. Beat egg whites until stiff peaks form then fold into batter.
6. Pour batter into three cake pans lined on bottoms with waxed paper.
7. Bake at 350 for 30 minutes then cool 15 minutes and remove and totally cool on wire rack.
8. For filling cook milk, eggs and water over a double boiler until thickened.
9. Add vanilla and butter then whisk until it is melted and smooth.
10. Add the chopped pecans and coconut.
11. Spread between layers and over tops and sides of cake.
12. Garnish with pecan halves.

1 (18.25 ounce) package coconut cake mix
1 small package of instant coconut cream pudding
1 cup sour cream
2 eggs
1/2 cup oil
1/2 cup coconut rum
6 ounce package white chocolate chips
1 cup flaked coconut

Glaze:
2 cups of confectioners sugar
2 tablespoons coconut rum
1 cup flaked coconut

Method

1. Preheat oven to 350 degrees. Grease a 9 inch Bundt pan
2. In a medium bowl stir together the cake mix and pudding mix.
3. Add the sour cream,eggs, oil, rum. Mix until smooth and well blended, the fold in the white chocolate chips and ccconut
4. Bake for 1 hour until cake springs back to the touch. Allow cake to cool for 10minutes in the pan then turn out onto a wire rack to cool completely.

Glaze:
In a small bowl combine cinfectioners sugar and rum. Whisk until smooth and of a drizzling consinstency. When cake is cooled drizzle icing over cak with a zigzag moition. Sprinkle with coconut over wet icing.

Cake:
4 eggs
3/4 c. oil
3/4 c. water
1 t. vanilla
1 pkg. ( 18 1/4 oz.) chocolate cake mix
1 pkg. ( 3.9 oz.) instant chocolate pudding

Filling:
2 c. flaked coconut
1/3 c. swt. condensed milk
1/4 t. almond extract

Topping:
1 can ( 16 oz.) chocolate frosting

Method

1. In a mixing bowl, beat the eggs, oil, water and vanilla. Add the cake and pudding mixes; beat for 5 minutes.
2. Pour 3 cups into a greased and floured 10 inch fluted tube pan.
3. Combine the coconut, milk and extract; mix well. Drop by spoonfuls onto the batter. Cover with remaining batter.
4. Bake at 350 degrees for 50 – 60 minutes or until a toothpick inserted near the center comes
   out clean.
5. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
6. Frost with chocolate frosting.

Cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract

Filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted

Syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum

Chocolate Icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream

Method

Cake:

1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
9. Cool cake layers completely.
10. While the cakes are baking and cooling, make the filling, syrup, and icing.

Filling:

1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely.

Syrup:
In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.

Chocolate Icing:
Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.

To assemble the cake:

1. Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
2. Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
3. Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
4. Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
   (It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)

Bottom filling/or top coating when you flip it topsy-turvy:
1 1/4 cups of water
1/4 cup of butter
1/2 cup of brown sugar
1 cup of flaked coconut
2 cups of miniature marshmallows
1 cup of chopped nuts

Cake:
1 bar, 4 ounces of german sweet chocolate
1/2 cup water
1 1/2 cups of sugar
1/2 tsp salt
1/2 cup of butter softened
1 tsp vanilla
2 1/2 cup of all purpose flour
1 tsp of baking soda
1 cup dairy sour cream
3 eggs

Directions

1. Preheat oven to 350 degrees (325 for glass pans).
2. In small saucepan, heat water and butter until the butter melts.
3. Pour into ungreased 13 x 9 pan. Stir in brown sugar and coconut, sprinkle marshmallows and nuts over top. Set aside.
4. Over low heat, melt chocolate with the 1/2 cup of water in a double boiler. Combine remaining cake ingredients, add in melted chocolate. Beat 3 minutes on medium speed. Carefully spoon batter over coconut mallow nut mixture.
5. Place pan on a foil lined cookie sheet and bake in oven for 40-50 minutes. Invert on serving tray.

Cake:
2 1/4 cups all purpose flour
1 1/2 cups sugar
1 teaspoon salt
3/4 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 cup butter, room temperature
3/4 cup milk
1 teaspoon vanilla
4 eggs
1 package german sweet chocolate melted and cooled (4 oz)
1/2 cup flake coconut
Sifted confectioners sugar

Chocolate Glaze:
3 squares semi-sweet chocolate
1 tablespoon butter

Method

1. Mix first 6 ingredients, set aside.
2. Cream butter to soften; add flour mixture, milk and vanilla.
3. Mix until all flour is moistened; then beat 2 minutes at medium speed with an electric mixer, scraping bowl occasionally.
4. Add eggs and chocolate; beat 1 minute longer.
5. Pour batter into a 10 inch fluted or straight sided tube pan which has been greased and floured.
6. Bake at 325 degrees for about 1 hour and 20 minutes, or until cake is done.
7. Cool in pan 15 minutes; remove from pan and finish cooling on rack.
8. Sprinkle with confectioners sugar and top with Chocolate glaze and coconut.

Chocolate Glaze:
Melt chocolate and butter in saucepan over low heat, stirring constantly until smooth. Cool slightly, then drizzle from tip of teaspoon over top of cake, letting glaze run down flutes.

Topping:
1/2 cup packed brown sugar
1/4 cup butter
2/3 cup pecan halves
2/3 cup flaked coconut
1/4 cup evaporated milk

Cake:
1/3 cup butter, softened
1 cup sugar
1 4 oz package German sweet chocolate, melted
2 eggs
1 tsp vanilla
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3/4 cup buttermilk

Method

Topping:

1. In a saucepan over low heat, cook and stir brown sugar and butter until sugar is dissolved and butter is melted.
2. Spread into a greased 9-in. square baking pan.
3. Sprinkle with pecans and coconut. Drizzle with evaporated milk; set aside.

Cake:

1. In a mixing bowl, cream butter and sugar.
2. Beat in the chocolate, eggs and vanilla.
3. Combine the dry ingredients; add to the creamed mixture alternately with buttermilk.
4. Pour over topping in pan.
5. Bake at 350 for 40-45 minutes.
6. Cool for 5 minutes before inverting onto a serving plate. Serve with whipped topping.

2 Tbsp light butter
3/4 cup water
2/3 cup packed brown sugar
3/4 cup flaked sweetened coconut
1-1/2 cups miniature marshmallows
1/2 cup chopped pecans
1/2 jar chopped marachino cherries
5 egg whites
1 cup (2%) buttermilk
1/2 cup (4 ounces) fat-free sour cream (without
gelatin)
1/3 cup unsweetened applesauce
1 box (18.25-ounces) German chocolate cake mix

Method

1. Preheat oven to 350°F. Lightly spray a 13- x 9-x 2-inch baking dish with nonstick spray.
2. In a small saucepan over low heat, melt the butter with the water. Stir in the brown sugar until smooth.
3. Pour evenly into the prepared baking dish. Sprinkle the coconut, cherries, marshmallows, and pecans evenly over the melted sugar mixture.
4. In a large bowl, using an electric mixer set on high speed, beat the egg whites for 30 seconds, or just until frothy. Beat in the buttermilk, sour cream, and applesauce. Add the cake mix and beat on low speed for 30 seconds, or just until moistened. Beat for an additional 2 minutes.
5. Scrape into the pan, smoothing it evenly. Bake for 40 minutes, or until a wooden pick inserted in the center comes out clean and the cake is pulling away from the sides of the pan.
6. Cool in the pan on a rack.
7. To serve, cut into squares and invert onto individual plates. Replace any loose topping. Serve warm or cool.
   Hint: The topping for this cake sticks better when the cake is cooled almost to room temperature before cutting.

One box delux chocolate pudding cake
One can cream of coconut
Cool whip
1 bag shredded coconut

Method

1. Make cake per package directions
2. Open can of cream of coconut stir very well because it is very thick
3. When cake comes out of oven poke wholes with end of wooden spoon then pour cream of coconut over the cake and refrigerate for 1 hour at least. The longer the better.
4. Top cake with cool whip and toasted coconut. Keep in fridge.
5. Chocolate curls look really nice with the toasted coconut.