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 CAKE WITH COCONUT SAUCE
With the bold flavors of raspberry and coconut enhancing fudgy chocolate cake and creamy vanilla ice cream, what's not to love?-Tabitha Freeman of Middletown, Connecticut
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Cut cake in half. Return half to the freezer. Let remaining cake stand at room temperature to thaw. , Meanwhile, in a small saucepan, combine the coconut, milk and vanilla. Cook and stir over medium heat for 2-3 minutes or until heated through. , Cut cake into four slices; place on dessert plates. Spread with preserves. Top with coconut mixture and ice cream.
Nutrition Facts : Calories 571 calories, Fat 23g fat (12g saturated fat), Cholesterol 62mg cholesterol, Sodium 274mg sodium, Carbohydrate 81g carbohydrate (65g sugars, Fiber 2g fiber), Protein 8g protein.
COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE
Provided by Julie Richardson
Categories Cake Chocolate Fruit Dessert Valentine's Day Vegetarian New Year's Day Tropical Fruit Coconut Winter Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Cake:
- Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
- Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
- Coconut Drizzle
- Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
- Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
- Cut cake into wedges and serve with vanilla ice cream.
- Available at specialty foods stores and natural foods stores.
- ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.
COCONUT CRUNCH CAKE WITH CHOCOLATE SAUCE
Paired together with a chocolate drizzle, the texture of this cake turns out a decadent bite not unlike that of a candy bar. Martha made this recipe in episode 506 of Martha Bakes
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 20
Steps:
- Cake: Preheat oven to 350 degrees. Butter and flour a 10-inch springform pan. Whisk together flour, baking powder, baking soda, and salt. In another bowl, stir together cream of coconut and vanilla.
- Beat butter and coconut oil on medium-high until smooth. Slowly add sugar; beat until pale and fluffy, 3 to 5 minutes. Reduce speed to medium; add eggs, one at a time, beating well after each and scraping down sides of bowl as needed. With mixer on low, add flour mixture in 3 batches, alternating with 2 batches of cream-of-coconut mixture. Beat until just combined.
- Topping: In a large bowl, whisk together egg whites and salt until thick and frothy, about 1 minute. Stir in milk and vanilla. Fold in coconut.
- Spread cake batter in pan. Pour topping over batter; carefully spread in an even layer. Bake on a rimmed baking sheet until a toothpick comes out with just a few moist crumbs, about 1 hour (tent with foil if browning too quickly).
- Chocolate Sauce: In a small saucepan, bring heavy cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla.
- Let cake cool completely; remove from pan. Cut into wedges, drizzle with chocolate sauce, and serve with extra sauce on the side.
CHOCOLATE DATE CAKE WITH COCONUT-COGNAC SAUCE
Steps:
- Combine the dates and cognac in a bowl and let macerate about 30 minutes.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the macerated dates, almonds, and coconut. Mix until the ingredients come together into a paste.
- Melt the chocolate in a bowl over a saucepan of simmering water. Stir the melted chocolate into the date mixture and set aside.
- In another bowl, whip together the egg whites and salt until they just begin to form soft peaks. While slowly adding the sugar, continue whipping the whites until they form firm peaks. Fold in the cocoa, cardamom, and ginger until just combined. Working in 3 batches, gently fold the whipped egg whites into the date-chocolate mixture until just combined.
- Scoop chocolate batter into buttered ramekins or molds. Bake until a toothpick inserted in the center of a cake comes out dry, about 12 minutes. Lower the oven to 325 degrees F.
- To serve, unmold the cakes onto a baking sheet and top each with a chilled chocolate-almond wafer. Put the cakes into the oven and bake until the wafer just melts, about 15 seconds. Spoon a small pool of sauce onto plates, and gently place the cakes into the sauce. Serve.
- Put the chocolate into a bowl. Bring the cream to a gentle simmer, pour over the chocolate, and stir with a rubber spatula until smooth. Fold in the spices and nuts. Spread the chocolate batter evenly onto a silicone mat or wax paper-lined baking sheet and chill until firm, about 30 minutes. Using a round cookie cutter, cut the wafer into discs that are slightly larger than the top of the cakes.
- Combine all the ingredients in a small saucepan. Bring to a simmer and cook, stirring frequently, reduced and thickened.
COCONUT CAKE WITH CHOCOLATE SAUCE
Make and share this Coconut Cake with Chocolate Sauce recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F.
- Butter a 9 inch springform pan.
- In a small bowl, stir together the cake flour, sugar and baking powder.
- In a bowl, whisk together the oil, whole eggs and ¼ cup of water and stir in the flour mixture into the oil mixture until the batter is smooth.
- Beat the egg whites with the cream of tartar until they hold stiff peaks.
- Stir ¼ of the whites into the batter to lighten and then fold in the remaining whites.
- Pour batter into prepared pan and bake in the middle of the preheated oven for 20-30 minutes, or until a tester comes out clean.
- Remove cake and let cool.
- For pastry cream: Scald the milk with the vanilla bean.
- Scrape the seeds into the milk and discard bean (or rinse it, let it dry and plant it into a sealed jar of sugar. In time youll have sugar with a vanilla fragrance.) In a bowl, whisk together 1/3 cup of sugar, flour and egg yolks.
- Whisk the hot milk into the yolk mixture, a little at a time, and whisk for 1 minute.
- Pour into the pan and bring custard to the boil, whisking constantly, for 1-2 minutes, o until it is thickened.
- Let cool, uncovered, and chill it, placing a piece of plastic wrap directly on the surface of the hot custard to prevent a skin from forming.
- Beat the cream with the remaining 2 tblsps sugar until it holds stiff peaks.
- Fold 1 cup of the whipped cream into the pastry cream, reserving remainder, and fold in 1 cup of coconut into the pastry cream as well.
- Make chocolate sauce: Simmer the milk with the chocolate, stirring, until the chocolate is melted.
- Add the cream, butter and sugar and simmer, stirring, until smooth and slightly thickened.
- Keep sauce warm, covered.
- Cut cake horizontally into 3 layers with a serrated knife.
- Spread ½ of pastry cream on top of bottom layer and top with second layer.
- Spread remaining pastry cream on top of second layer and top with third layer, cut side down.
- Spread whipped cream on top and side of cake and sprinkle with coconut.
- Serve with sauce.
Nutrition Facts : Calories 756, Fat 61, SaturatedFat 38.7, Cholesterol 197, Sodium 156.3, Carbohydrate 53.4, Fiber 9.6, Sugar 26.6, Protein 13.6
GERMAN-CHOCOLATE CAKE WITH COCONUT-PECAN SAUCE
After the "cooking spray" in the ingredients, the rest of the ingredients are for the sauce, Z would not let me post it that way or I am too blonde to figger it out. LOL At the other site, this got rave reviews, especially the sauce. Prep time is approximate. Can't wait to try it! This is posted for ZWT 2010. Recipe from Southern Living, September, 2005.
Provided by Scoutie
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°.
- Place butter and chocolate in a large microwave-safe bowl, and microwave at high 1 minute or until melted, stirring until smooth.
- Stir in sugar, water, and vanilla.
- Add egg whites and egg, stirring with a whisk.
- Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt, and add to chocolate mixture, stirring with a whisk until smooth.
- Coat bottom of a 13 x 9-inch baking pan with cooking spray; pour batter into pan.
- Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack.
- Serve cake with Coconut-Pecan Sauce.
- Coconut-Pecan Sauce:.
- Combine sugar and cornstarch in a medium, heavy saucepan.
- Add milk; stir with a whisk.
- Add butter. Bring to a boil over medium heat; cook 1 minute. Stir constantly.
- Remove from heat; stir in pecans, coconut, and vanilla. Serve warm over cake.
Nutrition Facts : Calories 420.9, Fat 14.7, SaturatedFat 7.9, Cholesterol 38.8, Sodium 128.3, Carbohydrate 70.6, Fiber 1.5, Sugar 51.9, Protein 4.1
CHOCOLATE SAUCE FOR COCONUT CRUNCH CAKE
Provided by Martha Stewart
Categories Food & Cooking
Time 10m
Yield Makes 1 scant cup
Number Of Ingredients 5
Steps:
- Bring cream and sugar almost to a boil, stirring, until sugar is dissolved. Pour over chocolate and butter in a heatproof bowl. Stir until smooth, then stir in vanilla. Serve warm.
CHOCOLATE CAKE WITH CHOCOLATE SAUCE
Make and share this Chocolate Cake With Chocolate Sauce recipe from Food.com.
Provided by wildheart
Categories Sauces
Time 55m
Yield 9 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°.
- Use Pam to spray an 8x8-inch cake pan.
- Mix the dry ingredients from the cake list.
- Add the wet ingredients and stir well.
- Pour in pan and bake 40-50 minutes.
- For the sauce, put the water and sugar in a pan.
- Bring to a boil; add the cocoa.
- Simmer 5 minutes, then stir in the vanilla.
- Poke holes in the cake; pour the sauce over top.
EASY CHOCOLATE SAUCE CAKE
Bakes it's own chocolate sauce. Serve warm with vanilla ice cream or whipped cream. My mom made this for years and I just found the recipe.
Provided by Marich
Categories Dessert
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Mix all ingredients except the brown sugar and 4 tbsp cocoa and hot water. Spread into a 9x9 pan or equivalent.
- Mix brown sugar and cocoa and spread over batter.
- Carefully pour the hot water over all.
- Bake at 350°F for approximately 40 minutes.
CHOCOLATE COCONUT CAKE FROM KING ARTHUR FLOUR®
Without embellishment, this dense, moist, gluten-free cake is a perfect snack to serve with coffee. With the addition of whipped cream, chocolate sauce, and/or raspberry jam, it becomes a decadent dessert for any occasion.
Provided by King Arthur Flour
Categories Trusted Brands: Recipes and Tips King Arthur Flour
Time 1h34m
Yield 16
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
- Sift together the coconut flour and baking powder, mixing to combine; set aside.
- In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
- Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
- Pour the batter into the prepared pan. Let it rest for 10 minutes.
- Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
- Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.
Nutrition Facts : Calories 120.7 calories, Carbohydrate 13.1 g, Cholesterol 81.2 mg, Fat 7.3 g, Fiber 2.3 g, Protein 3.4 g, SaturatedFat 4.3 g, Sodium 164.4 mg, Sugar 9.6 g
More about "coconut cake with chocolate sauce food"
CHOCOLATE COCONUT CAKE - DINNER AT THE ZOO
From dinneratthezoo.com
4.8/5 (6)Calories 394 per servingCategory Dessert
- For the cake: Coat a 9"x13" pan with cooking spray. Prepare the cake mix with the oil, eggs and water in amounts as directed on the box and bake according to package instructions. Cool completely in the pan.
- For the coconut sauce: Combine milk, sugar and marshmallows in a medium saucepan, cook over medium heat for 5 minutes or until the marshmallows are melted.
- Stir in coconut and cornstarch, bring to a boil. Cook one minute, stirring constantly. Remove from heat and pour the coconut sauce over the cake while it's still warm, then let cool completely before you add the frosting.
- For the frosting: Melt butter in a small, heavy saucepan over low heat. Add granulated sugar, milk and cocoa powder, cook for 2-3 minutes or until mixture is thoroughly combined.
BAREFOOT CONTESSA | COCONUT CAKE | RECIPES
From barefootcontessa.com
- Preheat the oven to 350 degrees. Grease two 9-inch round cake pans, then line them parchment paper. Grease them again and dust lightly with flour
- In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed for 3 to 5 minutes, until light yellow and fluffy. Crack the eggs into a small bowl. With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing. Add the vanilla and almond extracts and mix well. The mixture might look curdled; don’t be concerned.
- In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed, alternately add the dry ingredients and the milk to the batter in three parts, beginning and ending with dry ingredients. Mix until just combined. Fold in the 4 ounces of coconut with a rubber spatula.
- Pour the batter evenly into the 2 pans and smooth the top with a knife. Bake in the center of the oven for 45 to 55 minutes, until the tops are browned and a cake tester comes out clean. Cool on a baking rack for 30 minutes, then turn the cakes out onto a baking rack to finish cooling.
COCONUT CREAM RECIPES - FOOD & WINE
From foodandwine.com
ULTIMATE CHOCOLATE COCONUT CAKE | 12 TOMATOES
From 12tomatoes.com
COCONUT CAKE RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE: CHOCOLATE COCONUT CAKE | KITCHN
From thekitchn.com
CHOCOLATE CAKE WITH DESICCATED COCONUT | CHEF READER
From videogame.motoretta.ca
RICH CHOCOLATE CAKE WITH COCONUT FILLING AND GANACHE - FOOD52
From food52.com
EASY COCONUT CAKE (WITH GLAZE) - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
COCONUT CAKE | BBC GOOD FOOD
From bbcgoodfood.com
TOASTED ALMOND AND COCONUT CAKE WITH WHITE CHOCOLATE GANACHE
From allrecipes.com
BEST GUINNESS CHOCOLATE BUNDT CAKE - BAKER BY NATURE
From bakerbynature.com
FLUFFY & MOIST COCONUT CAKE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
53 EASTER CAKE IDEAS FULL OF PASTEL CHARM | EPICURIOUS
From epicurious.com
I MADE DARK CHOCOLATE POUND CAKE WITH CHOCOLATE GANACHE, BUT IT …
From reddit.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love