COCONUT CHOCOLATE CAKE II
Rich - chocolate and coconut, very moist. A big hit with all ages.
Provided by IVEYCOTTAGE
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h
Yield 16
Number Of Ingredients 7
Steps:
- Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
- Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
- Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g
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.
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 CAKE FOR TWO
One thin layer of chocolate cake becomes a decadent dessert for two in this easy recipe. Serve with a small scoop of vanilla ice cream for a creamy and delicious slice of layer cake.
Provided by Food Network Kitchen
Categories dessert
Time 2h35m
Yield 2 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Line a 9-by-2-inch round cake pan with parchment paper, and spray with cooking spray.
- Whisk together the flour, sugar, cocoa powder, baking powder, baking soda and salt in a medium bowl. Beat together the buttermilk, egg and vanilla in a measuring cup. Pour the wet ingredients into the dry, and beat with a wooden spoon until well combined, scraping the side and bottom of the bowl once or twice with a rubber spatula. Stir in the hot water until it is all absorbed and the batter is smooth (it will be thin).
- Pour the batter into the prepared pan, and bake until the top is shiny, the cake is just beginning to pull away from the side of the pan and a toothpick inserted in the center comes out with a crumb or 2 attached, about 20 minutes. Let the cake cool in the pan on a cooling rack for 20 minutes. Turn the cake out of the pan, remove the parchment paper and let the cake completely cool on the rack, right-side up, about 1 hour. (The cake will be thin, but don't worry-it will magically be OK once it's stacked with frosting.)
- For the frosting: Pulse the butter, cocoa powder, confectioners' sugar and salt in a food processor 10 times, stopping halfway through to scrape the bottom and side of the bowl with a rubber spatula. Add the corn syrup and vanilla, and pulse 5 times. Scrape the bottom and side of the bowl, drizzle in the chocolate and pulse 5 more times to combine. Transfer the frosting to a small bowl.
- To assemble: Cut the cooled cake into 4 even quarters. Frost the top of each quarter with about 2 tablespoons of the frosting (an offset spatula helps spread the frosting evenly). Stack the frosted quarters directly on top of each other on a serving plate, resulting in a 4-layer wedge of cake with frosting between layers and on top. Frost all 3 sides of the cake with the remaining frosting until completely covered. Let sit for 30 minutes. Halve and serve.
DOUBLE BUTTERSCOTCH COCONUT CAKE
I got this recipe from a co-worker years ago, and then I changed it a bit by adding a family favorite: butterscotch. It is super easy to throw together and is a perfect accompaniment to coffee or tea. -Marina Castle Kelley, Canyon Country, California
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, eggs, coconut milk and oil; beat on low speed 30 seconds. Beat on medium speed 2 minutes. Stir in coconut and butterscotch chips. Transfer to prepared pan., Bake until a toothpick inserted near the center comes out clean, 40-45 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. For glaze, in a microwave, melt butterscotch chips and cream; stir until smooth. Drizzle over cake; sprinkle with coconut.
Nutrition Facts : Calories 327 calories, Fat 15g fat (10g saturated fat), Cholesterol 49mg cholesterol, Sodium 359mg sodium, Carbohydrate 42g carbohydrate (30g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE CAKE II
This has been in my family forever. The secret is to NOT overbake it - that will ruin a chocolate cake every time.
Provided by Nanci
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
- In a large bowl, stir together the flour, sugar, cocoa, baking powder, and baking soda. Add the oil, milk, eggs, and vanilla, mix until smooth. Stir in the hot coffee last. Spread evenly into the prepared pan.
- Bake in the preheated oven for 25 to 35 minutes, or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 26.6 g, Cholesterol 16.5 mg, Fat 5.8 g, Fiber 1.2 g, Protein 2.5 g, SaturatedFat 1.1 g, Sodium 130.9 mg, Sugar 17.2 g
ULTIMATE COCONUT CAKE II
This recipe is courtesy of Robert Carter from the Peninsula Grill, in Charleston, South Carolina, via SC Tourism web site. Seems different from others posted on Zaar. Directions are involved - read through & practice "mise en place" to avoid going nuts. A 6 layer coconut cake - Southern Heaven on a plate!
Provided by Busters friend
Categories Dessert
Time 2h
Yield 1 6 layer cake
Number Of Ingredients 23
Steps:
- Coconut Cakes:.
- Preheat oven to 325 degrees. Spray two 10-inch round cake pans with baking spray; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, 5 to 6 minutes. Add eggs, one at a time, and beat until creamy, occasionally scraping down sides of the bowl using a spatula.
- In a large bowl, sift together flour, baking powder, and salt. In a small bowl, mix together cream, vanilla, and coconut extract. With mixer on low speed, add flour mixture, alternating with cream mixture, beginning and ending with flour; beat until just combined.
- Pour batter into prepared cake pans and bake until a toothpick inserted into the cake comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing cakes from pans.
- Simple Syrup:.
- Place water and sugar in a medium saucepan over medium-high heat. Bring to a boil, stirring occasionally, until sugar has dissolved. Remove from heat and let cool.
- Coconut Cake Frosting:.
- Place butter and cream cheese in the bowl of an electric mixer fitted with the paddle attachment; beat until creamy.
- With mixer on low speed, slowly add vanilla extract, seeds from vanilla bean, and confectioners' sugar. Continue beating until smooth and creamy, about 3 minutes.
- Coconut Filling:.
- Place cream, sugar, and butter in a medium saucepan and bring to a boil over medium-high heat, stirring occasionally until sugar is dissolved.
- Meanwhile, in a small bowl, mix together cornstarch, vanilla, and 1 tablespoon water. Add to cream mixture, bring to a boil, and simmer until thickened, about 1 minute.
- Place coconut in the bowl of a food processor. Pulse until coconut is finely chopped. Remove cream mixture from heat and stir in coconut until well combined. Transfer to a large baking dish; let cool.
- Cover filling with plastic wrap and chill overnight. Just before using, place mixture in the bowl of an electric mixer fitted with the paddle attachment. Beat until smooth and creamy, 4 to 5 minutes.
- To assemble:.
- Preheat oven to 375 degrees. Spread coconut flakes in an even layer on a parchment paper-lined baking sheet. Bake until golden, 5 to 7 minutes; set aside to cool.
- Using a serrated knife, trim tops of cakes to make level; discard trimmings. Cut each cake into 3 even layers. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan.
- Place one layer on the cake plate. Brush with about one-fifth of the simple syrup. Spread over 2 cups of filling. Place a second layer on top. Repeat process with the next four layers and top with last remaining layer.
- Spread top and sides of cake with frosting, keeping in mind you may not need to use all of it. Press toasted coconut into sides of cake; remove parchment paper strips. Chill cake at least 5 hours and up to 5 days. Slice immediately; bring to room temperature before serving.
Nutrition Facts : Calories 28930.2, Fat 1885, SaturatedFat 1253.9, Cholesterol 5925.6, Sodium 7379.8, Carbohydrate 2956, Fiber 99.6, Sugar 2311.4, Protein 180
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