CHOCOLATE COCONUT CAKE RECIPE RECIPES

Name: Chocolate Coconut Cake
Cook time: 50 min
Total time: 2 h 25 min
Yield: 8 to 10 servings
Ingredients: Nonstick spray; One 14-ounce bag sweetened shredded coconut (about 4 cups)u00A0; 2 teaspoons instant espressou00A0; 1 1/4 cups wateru00A0; One 15.25-ounce box chocolate fudge cake mix, such as Betty Crockeru00A0; 1/2 cup vegetable oilu00A0; 3 eggsu00A0; Two 8-ounce blocks Neufchatel cream cheese, at room temperatureu00A0; 1 stick (8 tablespoons) unsalted butter, at room temperatureu00A0; 1/3 cup coconut milku00A0; 1/2 teaspoon kosher saltu00A0; 2 1/2 cups powdered sugaru00A0

CHOCOLATE COCONUT CAKE RECIPE | GIADA DE LAURENTIIS | FOOD ...

Chocolate Coconut Cake Recipe | Giada De Laurentiis | Food ... image

Provided by Giada De Laurentiis

Categories dessert

Total Time 2 hours 25 minutes

Cook Time 50 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

Steps:

Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
Refrigerate for at least 1 hour before serving.

BEST COCONUT CHOCOLATE CAKE RECIPE: HOW TO MAKE IT

Best Coconut Chocolate Cake Recipe: How to Make It image

I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. —Dorothy West, Nacogdoches, Texas

Provided by Taste of Home

Categories Desserts

Total Time 55 minutes

Prep Time 35 minutes

Cook Time 20 minutes

Yield 35 servings.

Number Of Ingredients 18

Ingredients

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 can (12 ounces) evaporated milk, divided
1-1/4 cups sugar, divided
20 large marshmallows
1 package (14 ounces) sweetened shredded coconut
2 cups slivered almonds, toasted, divided
1/2 cup butter, cubed
1 cup semisweet chocolate chips

Steps:

In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

Nutrition Facts : Calories 317 calories, FatContent 18g fat (10g saturated fat), CholesterolContent 37mg cholesterol, SodiumContent 199mg sodium, CarbohydrateContent 39g carbohydrate (29g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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