Coconut Chocolate Cake
Indulgent coconut-chocolate cake topped with creamy coconut layer and chocolate frosting.
Equipment
- Saucepan
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
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9x13-inch pan.
- In a large saucepan, melt the butter. Remove from heat and stir in sugar, beaten eggs, and vanilla until well combined.
- 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.
- Bake for 25-30 minutes until a toothpick inserted into the center comes out clean. Cool completely.
- In a stand mixer bowl, beat coconut, sweetened condensed milk, and confectioners' sugar until thick. Spread over cooled cake.
- 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.
- 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.