Chocolate Coconut Cake
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Chocolate Coconut Cake
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Chocolate Coconut Cake with chocolate filling and coconut frosting. A rich layer cake perfect for birthdays, holidays, or special occasions.
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Ingredients
For the Cake Layers:
- 3 ⅔ cups all purpose flour
- 1 ¼ cups cocoa powder
- 2 ½ teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- ¾ cup brown sugar
- 4 large eggs
- 1 ⅔ cups buttermilk
- 2 teaspoons vanilla extract
- 1 ¼ cups hot water
For the Chocolate Filling:
- 3 cups powdered sugar
- 1 cup salted butter room temp
- ⅓ cup cocoa powder
- 1 tablespoon melted butter
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
For the Coconut Buttercream Frosting:
- 4 ½ cups powdered sugar
- 2 cups salted butter room temp
- 2 tablespoons melted butter
- 1 ½ teaspoons coconut extract
- ¼ teaspoon salt
- 1 ½ cups shredded coconut
Instructions
Make the Cake Layers:
- Preheat the oven to 350°F. Line the bottoms of three 9-inch cake pans with parchment paper and spray with baking spray. Set aside.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large mixing bowl, whisk the granulated sugar, brown sugar, and vegetable oil until well combined.
- Add the eggs, mixing until smooth.
- Stir in the buttermilk and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Slowly stir in the hot water, mixing until the batter is fully incorporated.
- Divide the batter evenly among the prepared pans.
- Bake for 40 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then remove to wire racks to cool completely.
Make the Chocolate Filling:
- In the bowl of a stand mixer fitted with a paddle attachment, combine powdered sugar, butter, cocoa powder, melted butter, vanilla, and salt.
- Mix on low speed until the powdered sugar is incorporated. Increase speed to medium-high and whip until fluffy and smooth, about 3 to 4 minutes.
Make the Coconut Frosting:
- In a clean stand mixer bowl, combine powdered sugar, butter, melted butter, coconut extract, and salt.
- Mix on low until combined, then increase speed to medium-high. Beat until light and fluffy, about 3 to 4 minutes.
- Fold in the shredded coconut by hand.
Assemble the Cake:
- Once the cake layers are completely cool, place the first layer on a cake plate or stand.
- Spread about 1 cup of the chocolate filling evenly over the top.
- Add the second cake layer and repeat with another layer of filling.
- Top with the final cake layer.
- Frost the top and sides of the cake with the coconut frosting, using a spatula to smooth.
- Garnish with additional shredded coconut if desired.
- Slice and serve.
Notes
- Let the cake layers cool completely before assembling to prevent the filling and frosting from slipping.
- If using sweetened shredded coconut, you may want to reduce the frosting's sugar slightly.
- Cake strips are a great tool to help your cakes rise evenly while baking.
- Let the cake layers cool completely before assembling to prevent the filling and frosting from slipping.
- If using sweetened shredded coconut, you may want to reduce the frosting's sugar slightly.
Nutrition Information
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Calories
1410kcal
(71%)
Carbohydrates
198g
(66%)
Protein
12g
(24%)
Fat
69g
(106%)
Saturated Fat
44g
(220%)
Polyunsaturated Fat
3g
Monounsaturated Fat
17g
Trans Fat
2g
Cholesterol
234mg
(78%)
Sodium
1200mg
(50%)
Potassium
428mg
(12%)
Fiber
7g
(28%)
Sugar
152g
(304%)
Vitamin A
1981IU
(40%)
Vitamin C
0.1mg
(0%)
Calcium
175mg
(18%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 1410 kcal
% Daily Value*
| Calories | 1410kcal | 71% |
| Carbohydrates | 198g | 66% |
| Protein | 12g | 24% |
| Fat | 69g | 106% |
| Saturated Fat | 44g | 220% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 2g | 100% |
| Cholesterol | 234mg | 78% |
| Sodium | 1200mg | 50% |
| Potassium | 428mg | 9% |
| Fiber | 7g | 28% |
| Sugar | 152g | 304% |
| Vitamin A | 1981IU | 40% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 175mg | 18% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
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