Creamy Coconut-Topped Chocolate Cake

This is from my cooking light recipe book, and this coconut topping is to die for! I would drizzle over ice cream, cake or ANYTHING! YUM!

1 1/4 cups water
3/4-cup egg substitute or 4 large egg whites
2 Tbls. vegetable oil
1 (18.25 oz.) package chocolate cake mix with pudding
Cooking spray
Coconut Filling
Chocolate Frosting

Preheat oven to 350 degrees.

Beat first 4 ingredients in a large bowl at low speed of a mixer until moist. Beat mixture at medium speed 2 minutes; pour into a 9 x 13 inch baking pan coated with cooking spray. Bake at 350 degrees for 30 minutes or until a wooden pick inserted in center comes out clean. Cool completely in a pan on a wire rack.

Spread warm coconut filling evenly over cake; cool.

Spread Chocolate Frosting gently over Coconut filling. Cool until set. Store cake loosely covered in refrigerator.

Coconut Filling

1/2-cup fat-free milk
1/2-cup sugar
9 large marshmallows
2 cups flaked sweetened coconut
1/2 tsp. cornstarch

Combine 1/2 cup milk, sugar and marshmallows in a medium saucepan; cook over medium heat 5 minutes or until marshmallows are melted. Stir in coconut and cornstarch; bring to a boil. Cook 1 minute, stirring constantly.

Chocolate Frosting

1 Tbls. Butter
1/4 cup granulated sugar
3 Tbls. fat-free milk
1 ounce unsweetened chocolate chopped
1 3/4 cups powdered sugar
1 tsp. vanilla extract

Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk, and chocolate; cook 3 minutes or until chocolate is melted. Remove from heat, and cool. Stir in powdered sugar and vanilla.