Chocolate Cake With Caramel Coconut Almond Filling Food

CHOCOLATE-CARAMEL-COCONUT CAKE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Add dry ingredients for cake into a medium sized bowl.
• 3. Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
• 4. While you are beating the cake bring the coffee to a boil in a sauce pan.
• 5. Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
• 6. This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
• 7. Take the 1/2 cup coconut and divide between the two pans. Sprinkle on top and push down into the batter with a spoon until submerged.
• 8. Put pans in the oven and set timer to 35 minutes.
• 9. While the cake is baking you should prepare your filling and icing.
• 10. For the caramel coconut filling- add shortening and butter to a bowl and mix with a mixer until blended. add powdered sugar and blend until smooth.
• 11. Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
• 12. Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
• 13. Add the coconut and stir until incorporated and put in refrigerator.
• 14. For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
• 15. Add the cocoa and vanilla and mix until completely combined.
• 16. While beating with a mixer alternate the powdered sugar and milk until fully combined.
• 17. Put chocolate icing in refrigerator.
• 18. Let the cake cool completely before attempting to frost.
• 19. Take the first layer and remove from pan onto a cake platform.
• 20. Take a knife and slice the cake horizontally to form two layers.
• 21. Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer.
• 22. Put the next layer on top of the filling. Spread this layer with chocolate icing and then top with a thick layer of the coconut filling.
• 23. Cut the other cake horizontally and add another layer to the cake.
• 24. Add the remaining coconut filling to this layer and top with the last cake layer.
• 25. Frost the entire outside of the cake with the chocolate icing.
• 26. Take the coconut for the topping and mix 2 cups unsweetened and three cups sweetened coconut on a large baking sheet. Spread out to a single layer.
• 27. Set in oven and bake at 350 stirring every 2 minutes until toasted. Depending on your oven it may be less than 10 minutes just make sure you are checking it or else it may scorch.
• 28. let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
• 29. Take the coconut working with small handfuls at a time and pack into the coconut cake. It is okay to press on the cake you want the coconut to stick completely. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake.
• 30. Drizzle the cake with chocolate syrup and caramel syrup.

COCONUT-ALMOND LAYER CAKE WITH CHOCOLATE FROSTING

Steps:

• Make the cake: Preheat the oven to 325 degrees F. Butter two 9-inch round cake pans and line the bottoms with parchment paper. Butter the parchment and dust with cake flour, tapping out the excess; set aside.
• Whisk the cake flour, almond flour, baking powder and salt in a separate large bowl; set aside. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla and coconut extracts. Reduce the mixer speed to low; beat in the flour mixture in three additions, alternating with the milk. Increase the speed to medium high and beat until just combined.
• Divide the batter between the prepared pans. Bake until the cakes are golden brown and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Transfer to a rack and let cool 10 minutes in the pans. Run a thin knife around the edges of the cakes and gently turn out onto the rack; remove the parchment and let cool completely.
• Make the frosting: Put the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring, until melted and smooth; let cool slightly. Combine the butter, confectioners' sugar, melted chocolate, cocoa powder, milk, rum and vanilla in a food processor. Pulse until smooth.
• Place 1 cake layer on a serving plate and spread with 1 cup frosting. Top with the second cake layer, then frost the top and side of the cake with the remaining frosting. Sprinkle the top with the coconut.

CHOCOLATE COCONUT TUBE CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.

CHOCOLATE-GLAZED COCONUT-ALMOND CAKE

Steps:

• For the cake-----------.
• Preheat oven to 325F degrees.
• Butter and flour 9" diameter cake pan with 2" high sides.
• Using electric mixer, beat 1 cup sugar, almond paste and butter in large bowl to blend.
• Add yolks, extract and salt and beat 1 minute.
• On low speed, beat in flour alternately with milk in 3 additions each.
• Mix in coconut.
• Using electric mixer fitted with clean dry beaters, beat whites in large bowl to soft peaks.
• Gradually beat in remaining 1/4 cup sugar and beat until stiff but not dry.
• Fold whites into batter.
• Pour batter into prepared pan.
• Bake until tester inserted into center comes out clean, about 1 hour.
• Cool cake in pan on rack 20 minutes.
• Run small sharp knife around sides to loosen cake.
• Turn out cake onto rack; cool completely.
• For Filling-----------.
• Bring cream of coconut and butter to simmer in heavy medium saucepan over low heat.
• Add white chocolate; stir until melted.
• Pour into bowl and cool.
• Add cream cheese and beat until smooth.
• Mix in coconut.
• Chill until spreadable, about 30 minutes.
• For Glaze-----------.
• Bring 3/4 cup whipping cream and corm syrup to a simmer in heavy medium saucepan.
• Add chocolate and stir until melted and smooth.
• Cool until just pourable, about 15 minutes.
• Using serrated knife, cut cake horizontally in half.
• Place 1 cake layer cut side up on plate.
• Spread filling over.
• Top with second cake layer cut side down.
• Pour half of glaze over top of cake, spreading with spatula to cover sides and smooth top (reserve remaining glaze for sauce).
• Press almonds around sides and in 1" border around top edge of cake.
• Refridgerate cake until glaze sets, about 1 hour.
• (Can be made 1 day ahead. Cover cake with cake dome; chill. Chill remaining glaze. Let cake stand 2 hours at room temperature before continuing.) Mix reserved glaze and remaining 1/4 cup whipping cream in saucepan.
• Stir over low heat until sauce is heated through.
• Slice cake; serve with sauce.

CHOCOLATE CAKE WITH CARAMEL-COCONUT-ALMOND FILLING

Steps:

• For Cake:
• Preheat oven to 350°F. Butter three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottoms with waxed paper. Butter waxed paper. Combine chocolate, 1 cup water and espresso powder in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat. Cool completely, stirring occasionally.
• Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Add chocolate mixture and vanilla and beat until blended. Sift four, baking soda, baking powder and salt into medium bowl. Add dry ingredients to butter mixture alternately with sour cream in 3 additions, beginning with dry ingredients and beating well after each addition.
• Divide batter equally among prepared pans. Bake cakes until tester inserted into center comes out clean, about 30 minutes. Cool cakes in pans on racks 10 minutes. Using small knife, cut around sides of pans to loosen cakes. Turn cakes out onto racks. Remove waxed paper; cool completely.
• For filling:
• Combine sugar and 1/4 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil without stirring until syrup turns deep amber, brushing down sides of pan with wet pastry brush and swirling occasionally, about 10 minutes. Remove from heat. Carefully add cream (mixture will bubble vigorously). Place pan over medium low heat and stir until caramel bits melt, about 5 minutes. Stir in coconut and 1 cup almonds. Cool filling until thick enough to spread, stirring occasionally, about 45 minutes.
• For Frosting:
• Melt butter and chocolate in heavy small saucepan over low heat, stirring until smooth. Transfer to large bowl. Stir in vanilla. Whisk in 1 cup powdered sugar and 1/4 cup sour cream. Whisk in remaining powdered sugar and sour cream.
• Place 1 cake layer on platter. Spread half of filling evenly over top, leaving 1/2-inch border. Top with second cake layer. Spread with remaining filling, leaving 1/2-inch boarder. Top with remaining cake layer. Spread frosting over sides and top of cake. Press 2 cups sliced almonds onto sides of cake. Using pastry spatula, swirl frosting on top of cake decoratively. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.)

CHOCOLATE LAVA CAKE WITH COCONUT AND ALMOND

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Grease and flour two 4-ounce ramekins, tapping out any excess flour.
• Place dark chocolate, milk chocolate, almond paste, and butter in a microwave-safe bowl. Microwave on high for 20 seconds at a time until butter is melted and mixture is hot, 1 to 1 1/2 minutes. Set aside and allow chocolate to continue melting for 1 minute longer. Whisk mixture until smooth but slightly grainy from the almond paste.
• Combine sugar, egg, and egg yolk in a small bowl; beat with an electric mixer until it becomes very light lemon yellow in color and has doubled or tripled in volume. Fold cooled melted chocolate mixture into egg and sugar mixture until well incorporated. Stir in flour. Divide batter evenly between the prepared ramekins and sprinkle coconut flakes on top.
• Bake in the preheated oven until the sides are firm but centers are still soft, 7 to 8 minutes. Allow to rest for 1 minute, then carefully invert ramekins on dessert plates and dust with powdered sugar. Serve immediately.

CHOCOLATE CARAMEL COCONUT CUPCAKES

Steps:

• Preheat the oven to 350°F (177°C). Line a 12-cup muffin pan with cupcake liners. Line a second pan with 3-4 liners - this recipe makes about 15-16 cupcakes. Set aside.
• Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
• Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and solid coconut oil together on high speed until smooth and creamy - about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites, vanilla extract, and coconut extract. Beat on medium-high speed until combined, then beat in the sour cream. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running on low, slowly pour in the coconut milk and shredded coconut until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no large lumps stuck at the bottom of the bowl. The batter will be slightly thick with a few lumps of shredded coconut.
• Pour/spoon the batter into the liners - fill only 2/3 full to avoid spilling over the sides. Bake for 19-22 minutes, or until a toothpick inserted in the center comes out clean. Allow cupcakes to cool in the pan for 10 minutes, then remove from the pan to cool completely.
• Using a sharp knife, cut a circle/hole into the center of the cooled cupcake to create a little pocket about 1 inch deep. This piece you removed will be the shape of a cone. Set it aside. Place about 1 teaspoon of caramel inside the cupcake- or however much will fit. Slice off the pointy end of the "cone" piece of cupcake you removed so that it can fit on top of the filling. Repeat with all cupcakes.
• Prepare frosting and frost cooled cupcakes. I used the Wilton #12 round piping tip. Top with any leftover caramel and toasted coconut, if desired.

DARK GERMAN CHOCOLATE CAKE WITH TOASTED ALMOND-COCONUT GOO

Steps:

• Preheat the oven to 350 degrees.
• Spread the coconut and almonds on separate baking sheets and toast, stirring occasionally, just until golden brown, 10 to 15 minutes. Set aside to cool.
• Line the bottom and sides of a 14 by 17-inch baking sheet (with sides) with parchment or waxed paper. Sift together the sugar, flour, cocoa, baking powder, baking soda and salt. Transfer to a mixer fitted with a whisk attachment (or use a hand mixer) and blend briefly.
• In a medium bowl, whisk together the eggs, milk, oil and vanilla extract. Add to the dry ingredients and mix at low speed for 5 minutes. Gradually add the hot water, mixing at low speed just until combined. The batter will be quite thin. Pour the batter into the prepared pan. Bake until a tester inserted in the center of the cake comes out clean (a few crumbs are okay), 25 to 30 minutes. Let cool in the pan.
• Caramel: Pour the sugar into the center of a deep saucepan. Carefully pour the water around the sugar, trying not to splash any sugar onto the sides of the pan. Do not stir; gently draw your finger through the center of the sugar to moisten it. Over medium-high heat, bring to a boil without stirring. Reduce the heat to a fast simmer and cook without stirring until amber-caramel in color, 10 to 20 minutes. Immediately remove from the heat. Using a wooden spoon, slowly and carefully stir in the cream (it will bubble up and may splatter). Stir in the toasted coconut and almonds. Set aside.
• When ready to serve, cut the room-temperature cake in the pan into 6 even strips, each 3 inches wide. Using diagonal strokes of the knife, cut each strip into 4 triangles. If the sauce has stiffened, rewarm it over low heat (or in a microwave) until softened. Place a triangle on each plate, drizzle with sauce, and rest another triangle on top at a different angle. Drizzle with more sauce and serve.

CHOCOLATE CARAMEL NUT CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan.
• Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes.
• In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.