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Coconut chocolate cake

Coconut Chocolate Cake

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Indulgent coconut-chocolate cake topped with creamy coconut layer and chocolate frosting.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • - 1 cup of butter
  • - 2 cups of granulated sugar
  • - 4 eggs well-beaten
  • - 2 tsp of vanilla extract
  • - 1 cup of all-purpose flour
  • - 2/3 cup of unsweetened cocoa powder
  • - 1/2 tsp of salt
  • - 1/2 tsp of baking powder
  • - 5 1/2 cups of flaked coconut
  • - 1 can 14 oz of sweetened condensed milk
  • - 1 1/2 cups of confectioners' sugar
  • - 1 package 16 oz of prepared milk chocolate frosting

Equipment

  • Saucepan

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
  2. In a large saucepan, melt the butter. Remove from heat and stir in sugar, beaten eggs, and vanilla until well combined.
  3. In a large mixing bowl, combine flour, cocoa powder, salt, and baking powder. Add the butter mixture and stir until smooth. Pour batter into prepared pan.
  4. Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool completely.
  5. In a stand mixer bowl, beat coconut, sweetened condensed milk, and confectioners' sugar until thick. Spread over cooled cake.
  6. Heat the chocolate frosting in the microwave until pourable, about 75 seconds. Pour over the cake, spreading it evenly. Refrigerate until frosting is set, at least 15 minutes.

Notes

- Ensure the cake cools completely before applying the coconut layer and frosting to prevent melting.
- Adjust sweetness by altering the amount of confectioners' sugar according to taste preference.
- Customize by adding nuts or drizzling caramel sauce over the frosting for extra flavor.
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