The best delicious Chocolate Coconut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Coconut Cake recipe today!
Hello my friends, this Chocolate Coconut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Coconut Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Coconut Cake.
What Makes This Chocolate Coconut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Coconut Cake.
Ready to make this Chocolate Coconut Cake Recipe? Let’s do it!
Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.
8 oz Butter or margarine, 5 Eggs
— softened 2 1/2 c Cake flour
2 c Sugar 1 ts Baking powder
1 ts Coconut extract 1 ts Baking soda
1/2 c Unsweetened cocoa 1 c Buttermilk
Powder; firmly packed 2 1/2 c Coconut flakes
———————COCONUT-CREAM CHEESE FROSTNG———————
4 tb Butter or margarine, 1/2 ts Coconut extract
-softened 4 1/2 c Powdered sugar
1 pk Cream cheeze (8 oz), 1 tb Buttermilk
-softened
Recipe by: 365 Great Chocolate Desserts – ISBN 0-06-016537-5
Preparation Time: 0:55
1. Preheat oven to 350F. grease two 9-inch round cake pans. Dust with
flour; tap out excess.
2. In a large bowl, beat together butter and sugar with an electric
mixer on medium speed until light and fluffy, 1 to 2 mins. Add
coconut extract and cocoa; beat until well blended. Add eggs, one at
a time, beating well after each addition.
3. Sift together flour, baking powder, and baking soda. With mixer on
low speed, add to chocolate mixture alternately with buttermilk,
beating only until combined. Stir in 1 1/2 cups coconut. Divide
between 2 prepared pans.
4. Bake 30 to 33 mins, or until a cake tester inserted in center of
cake comes out clean. Let cool in pans 15 mins, then unmold onto
racks to cool completely.
5. Meanwhile toast remaining 1 cup coconut in 300F oven 6 to 8 mins,
or until golden brown; let cool. Fill cake layers with about 1/3 of
Coconut-Cream Cheese Frosting. Cover top and sides of cake with
remaining frosting. Sprinkle coconut over top and press gently into
side of cake. Refrigerate until serving time.
COCONUT-CREAM CHEESE FROSTING:
In a medium bowl, beat together butter, cream cheese, and coconut
extract with an electric mixer on medium speed until well blended.
add powdered sugar and buttermilk and beat on high speed until
thoroughly blended and very smooth.
Yields
8 servings
Leave a Reply