CHOCOLATE COCONUT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
- Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
- Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
- Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
- Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
- If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
- Refrigerate for at least 1 hour before serving.
CHOCOLATE BLISS BUNDT CAKE
Sweet, satisfying and perfectly moist! This is such a decadent cake. We couldn't wait for it to come out of the oven and finish it so we could taste it. (Then we couldn't wait to get seconds!) Ideal for a bake sale or special occasion dinner.
Provided by Traci Coleman
Categories Chocolate
Time 1h20m
Number Of Ingredients 22
Steps:
- 1. Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
- 2. In large bowl, mix dry cake ingredients.
- 3. Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
- 4. Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
- 5. Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
- 6. Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
- 7. Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
- 8. Store covered at room temperature. **you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**
- 9. ***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch** 1 box Betty Crocker SuperMoist chocolate fudge cake mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 box (4 serving size) chocolate fundge instant pudding mix 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into cake. Follow remaining instructions above for ganache glaze, etc.
BEST COCONUT CHOCOLATE CAKE
I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 35 servings.
Number Of Ingredients 18
Steps:
- In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.
Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE-COCONUT BLISS CAKE
Find your (coconut) bliss with this yummy, chocolate-y cake. Chocolate-Coconut Bliss Cake takes just 20 minutes to prep and tastes great with COOL WHIP.
Provided by My Food and Family
Categories Summer 2018
Time 2h35m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Grate half the chocolate; reserve for later use.
- Beat cream cheese and butter in large bowl with mixer until creamy. Add dry pudding mix; beat 2 min. Add sugar; beat until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Gradually beat in flour. Add 1/4 cup coconut; beat on low speed just until blended.
- Pour half the batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan; top with reserved grated chocolate. Cover with remaining cake batter.
- Bake 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife; invert onto wire rack. Gently remove pan. Cool cake completely.
- Microwave COOL WHIP and remaining chocolate in microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Sprinkle with remaining coconut.
Nutrition Facts : Calories 540, Fat 30 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 130 mg, Sodium 280 mg, Carbohydrate 63 g, Fiber 2 g, Sugar 42 g, Protein 6 g
CHOCOLATE COCONUT BUNDT CAKE
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5
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