Chocolate Coconut Easter Cake

Name: Chocolate Coconut Easter Cake
Prep time: 30 min
Cook time: 50 min
Total time: 2 h 20 min
Yield: 12 people
Ingredients: 3 cups all-purpose flour; 2 ½ cups granulated sugar; 1/2 cup cocoa powder; 1 ½ teaspoons baking powder; 2 teaspoons baking soda; 1 teaspoon salt; ½ cup plain greek yogurt; 1 cup buttermilk; ¾ cups vegetable oil; 2 large eggs; 1 tablespoon vanilla extract; 1 ¼ cups hot coffee or water; 2 cups shredded, sweetened coconut; 8 ounces cream cheese; 1/2 cup unsalted butter; 2 cups powdered sugar; 2 teaspoons vanilla extract; ¼ teaspoon coconut extract; 1 bag cadbury mini eggs

User Reviews

5.0

27 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Additional Time
1 hr
Total Time
2 hrs 20 mins
Servings
12 people
Course
Dessert
Cuisine
American

Chocolate Coconut Easter Cake

Kian Mendoza

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This chocolate coconut easter cake is easy and fun for the holiday! Tender chocolate sheet cake topped with coconut cream cheese frosting, toasted coconut and cadbury mini eggs!

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Ingredients

Servings

chocolate cake

3 cups all-purpose flour
2 ½ cups granulated sugar
1/2 cup cocoa powder
1 ½ teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
½ cup plain greek yogurt (or sour cream)
1 cup buttermilk
¾ cups vegetable oil
2 large eggs
1 tablespoon vanilla extract
1 ¼ cups hot coffee or water

coconut cream cheese frosting

2 cups shredded, sweetened coconut
8 ounces cream cheese, softened
1/2 cup unsalted butter, softened
2 cups powdered sugar
2 teaspoons vanilla extract
¼ teaspoon coconut extract, optional
1 bag cadbury mini eggs, for topping

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Instructions

chocolate cake

Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick baking spray.
In a bowl, whisk together the flour, sugar, cocoa, baking powder, soda and salt.
In a large bowl, whisk together the yogurt, buttermilk and vegetable oil. Whisk in each egg 1 at a time. Whisk in the vanilla extract.
Add half of the dry ingredients to the wet ingredients and whisk until combined. Whisk in the hot coffee. Whisk in the remaining dry ingredients.
Pour the batter in the 9x13 dish. Bake for 50 to 55 minutes, or until set and a tested inserted in the center comes out clean. Let the cake cool completely before frosting.

coconut cream cheese frosting

Place the coconut in a nonstick skillet over medium-low heat. Cook, stirring often, until the coconut is toasted and golden brown. Set aside.
Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract and coconut extract. Frost the cooled cake! Sprinkle on the toasted and press so it gently adheres to the frosting. Top the cake with the cadbury mini eggs.
I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake.