COCONUT CHOCOLATE CAKE I RECIPE | ALLRECIPES
A very rich cake that tastes almost like a candy bar.
Provided by Leslie Tx
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Yield 1 - 8 or 9 inch layer cake
Number Of Ingredients 9
Steps:
- Mix and bake cake mix as directed for two 8 or 9 inch layers. Let layers cool then split each one in half horizontally to make a total of 4 layers.
- In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers.
- Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.
Nutrition Facts : Calories 619.6 calories, CarbohydrateContent 120.4 g, CholesterolContent 9.7 mg, FatContent 15.1 g, FiberContent 4.7 g, ProteinContent 4.6 g, SaturatedFatContent 11.8 g, SodiumContent 461.7 mg, SugarContent 97.3 g
CHOCOLATE COCONUT CREAM CAKE RECIPE | ALLRECIPES
I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like.
Provided by NinjaPirateDragon
Categories Desserts Cakes White Cake Recipes
Total Time 1 hours 55 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 1 layer cake
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
- Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
- Stir flour, baking powder, and salt in a bowl; set aside.
- Whisk egg whites, milk, and coconut extract in a separate bowl.
- Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
- Pour batter into prepared cake pans and smooth tops with a spatula.
- Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
- Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
- Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
- Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
- Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
- Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
Nutrition Facts : Calories 710.1 calories, CarbohydrateContent 91.8 g, CholesterolContent 75.9 mg, FatContent 35.3 g, FiberContent 3.6 g, ProteinContent 11 g, SaturatedFatContent 22.7 g, SodiumContent 292.3 mg, SugarContent 68.4 g
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