Chocolate Sheet Cake with Coconut Seven-Minute Frosting

So, if I was on a deserted island and only had access to one dessert and was given a choice as to what it might be, I’d have to go with chocolate sheet cake with coconut frosting. I have always loved the combo of chocolate and coconut – and if the chocolate is in the form of a devil’s food cake (rich and dark and moist) and the coconut is in the form of a seven-minute frosting (basically marshmallow cream disguised as frosting), I am in cake heaven and thus, as you might imagine, never leaving the island.However, despite my love of chocolate sheet cake with coconut seven-minute frosting, this is the first time I have ever developed a recipe for one. The chocolate sheet cake is easy and practically one bowl – and it’s oil-based, which is my favorite kind. I know there’s a lot of talk about how an oil-based cake might be super moist (it is), but is lacking in the amazing flavor-department that butter provides, but I beg to differ. At least when it comes to this here chocolate oil-based cake, you will not be wanting for flavor – I promise. The seven minute frosting is also easy and – like I mentioned above – wonderfully marshmallow-y. You do need to cook sugar and egg whites on the stove top but for JUST SEVEN MINUTES. Literally.This cake is lovely for birthday celebrating, but I also think of it as just lovely for Tuesday celebrating, or Wednesday, or Thursday celebrating – you get the picture. The recipe can be found here. And please note, the frosting recipe calls for regular water, not coconut water (in the directions it mentions “coconut” water and that is an error).