Coconut Chocolate Cake | Life, Love and Sugar

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This chocolate coconut cake is made up of three layers of moist, decadent chocolate cake. The layers are stuffed and frosted with fluffy coconut buttercream and coated with sweetened shredded coconut. You gained’t be capable to cease at one slice!

Why You’ll Love This Chocolate Coconut Cake

That is a kind of taste mixtures that you could be not have fairly often, however as quickly as you style it you surprise why you don’t have it on a regular basis. Chocolate and coconut simply go collectively so completely. After I first made this cake, I shared it with household and mates at a soccer tailgate and regardless of it not likely being soccer meals, it was an enormous hit. Many got here again for a second slice and that’s actually saying one thing if you’re outdoors within the warmth on the point of watch soccer. It’s just about irresistible and must be in your listing of issues to bake very quickly. Listed here are a couple of extra particular causes to fall in love with it.

• Simply the correct quantity of coconut. Some coconut desserts might be overpowering. This one has the proper quantity of coconut taste. It’s simply within the frosting, not within the cake layers themselves. You may completely style it however it doesn’t overwhelm.
• Tremendous moist chocolate cake. That is my favourite chocolate cake on the earth. It’s splendidly moist and tender and loaded with wealthy, chocolaty taste. When you strive it, you’ll toss out another chocolate cake recipe you might have.
• Simple mixing. The cake layers on this chocolate coconut dessert are really easy to make. No fancy mixing strategies required. You mainly simply have to mix every part in a bowl (so as) and blend till easy. Simple peasy. The batter may be very skinny, so it’s even a breeze to combine.

Substances and Substitutions

Right here’s what you’ll have to make this chocolate and coconut cake. You’ll discover exact measurements within the recipe card beneath.

• All-purpose flour – Be sure that to measure the flour accurately. In any other case, you gained’t find yourself with the correct texture to your cake layers. Cake flour would additionally work.
• Pure unsweetened cocoa powder – You should use Dutch-processed cocoa powder for a richer chocolate taste. Simply have in mind the layers don’t rise fairly as a lot, so it’ll be just a little extra dense.
• Baking soda – For the proper rise and tender texture. This cake makes use of solely baking soda, no baking powder.
• Salt – Salt provides taste to meals and that’s true in baked items. With out it, your cake will probably be bland.
• Eggs – Remember to use giant dimension eggs, not medium or additional giant.
• Milk – You should use 2% or complete milk on this cake.
• Vanilla – If you would like your cake to be additional coconutty, you possibly can throw in a touch of coconut extract as properly.
• Scorching water – The new water helps the cocoa powder “bloom” for the perfect chocolate taste. I often microwave the water till boiling, then add it.
• Powdered sugar – Powdered sugar provides the buttercream quantity and impacts the consistency. I have a tendency to make use of a great bit as a result of I like a thicker buttercream that I do know will keep in place and pipes properly. Be happy to scale back it, when you aren’t involved about that. You can too simply cut back the general quantity of buttercream, when you have a tendency to simply add a skinny layer of frosting to your truffles.
• Heavy cream – Milk would additionally work however it thins out the buttercream extra rapidly so that you gained’t want as a lot.

How To Make Chocolate Coconut Cake

Able to get baking? Right here’s a fast overview of easy methods to make chocolate coconut cake. You’ll discover extra detailed directions within the recipe card beneath.

• Prep. Preheat oven to 300°F, line the underside of three 8-inch cake pans with parchment paper, and grease the perimeters.
• Make the cake batter. Whisk collectively flour, sugar, cocoa powder, baking soda, and salt. Combine within the eggs, milk, and vegetable oil. Combine collectively the vanilla and scorching water and blend them into the cake batter.

• Bake. Divide the batter between cake pans and bake for 30-33 minutes.
• Cool. Enable the truffles to chill of their pans for 10 minutes earlier than transferring them to cooling rachs to chill fully.

• Make the buttercream. Beat the butter till easy after which combine in half of the powdered sugar adopted by the coconut extract, 3 tablespoons of heavy cream, and salt. Combine within the remaining powdered sugar and further heavy cream if wanted.

• Assemble. Take away the domes from the cake layers. Place 1 cake layer on a serving plate and unfold 1 cup of the buttercream excessive. Add the second cake layer and repeat. High with the third cake layer and frost the skin of the cake.
• Enhance. Press the coconut onto the highest and sides of the cake and pipe swirls of the remaining buttercream onto the highest of the cake.

Suggestions for Success

• Measure the flour accurately. Use the spoon and stage technique or a meals scale to measure your flour fastidiously. Over-measuring flour for this cake could make it dry. Try this tutorial on Methods to Measure Flour Accurately to be taught extra.
• The water needs to be good and scorching. The new water helps convey out the total chocolate taste of the cocoa powder. Chilly or lukewarm water gained’t have the identical impact.
• Cool fully. Enable the truffles to chill fully earlier than stacking and frosting them. In any other case, the frosting will soften and slide proper off.
• Room temperature butter. Begin with room-temperature butter. If it’s too chilly, you’ll find yourself with lumpy frosting. Butter that’s too heat will provide you with a frosting that’s too skinny.
• Get the appropriate consistency. Try my publish on easy methods to get the appropriate frosting consistency. It walks you thru easy methods to add additional heavy cream to your buttercream (or additional powdered sugar) to verify the frosting is completely spreadable.
• Make it fairly. Need to frost your cake like a professional? Take a look at my tutorial for frosting a easy cake to discover ways to frost the prettiest cake doable.
• Add shredded coconut rapidly. Press the shredded coconut into the frosting proper after you frost the cake. Because the frosting sits, it varieties a slight crust and loses its stickiness so the coconut gained’t adhere as properly (if in any respect).

Correct Storage

• Counter/fridge. Seal the cake in an hermetic cake service or wrap it in a double layer of plastic wrap. If you happen to use plastic wrap, prop it away from the ornamental swirls of frosting utilizing toothpicks. Alternatively, organize slices of cake in a single layer in an hermetic container. You may retailer coconut chocolate cake at room temperature for as much as 24 hours or within the fridge for as much as 5 days.
• Freezer. Pop the cake within the fridge for a few hours to agency up earlier than wrapping it in a double layer of plastic wrap. You can too organize the slices in a single layer in an hermetic container. Retailer it within the freezer for as much as 3 months. Enable the cake to thaw within the fridge earlier than diving in.
• A observe on serving leftovers. This candy deal with is finest loved at room temperature. So let it sit out on the counter for a bit earlier than serving.

Extra Decadent Layer Cake Recipes

On the lookout for extra elegant, mouthwateringly scrumptious layer truffles? I’ve a plethora of recipes so that you can strive. Listed here are a few of my favorites.

Print

Recipe

Chocolate Coconut Cake

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  Creator: Lindsay Conchar
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  Prep Time: quarter-hour
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  Cook dinner Time: half-hour
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  Whole Time: 45 minutes
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  Yield: 12-14 Slices
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  Class: Dessert
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  Technique: Oven
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  Delicacies: American

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Description

This chocolate coconut cake is made up of three layers of moist, decadent chocolate cake. The layers are stuffed and frosted with fluffy coconut buttercream and coated with sweetened shredded coconut. You gained’t be capable to cease at one slice!

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Substances

Chocolate Cake

• 2 cups (260g) all-purpose flour (measured accurately)
• 2 cups (414g) sugar
• 3/4 cup (85g) pure unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 giant eggs
• 1 cup (240ml) milk
• 1 cup (240ml) vegetable oil
• 1 1/2 tsp vanilla
• 1 cup (240ml) scorching water

Coconut Buttercream

• 2 1/2 cups (560g) unsalted butter, room temperature
• 10 cups (1150g) powdered sugar
• 1 tbsp coconut extract
• 6–8 tbsp (90ml-120ml) heavy cream
• Pinch of salt
• 1 1/2 cups (113g) sweetened shredded coconut

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Directions

Make the Truffles

1. Preheat oven to 300°F (148°C). Put together three 8-inch cake pans with parchment paper circles within the backside, and grease the perimeters.
2. Add flour, sugar, cocoa powder, baking soda and salt to a big bowl and whisk collectively.
3. Add the eggs, milk and vegetable oil to the dry components and blend till properly mixed.
4. Add vanilla to the recent water, then pour into the batter. Combine till properly mixed. The batter will probably be very skinny.
5. Divide batter evenly between truffles pans and bake for 30-33 minutes, or till a toothpick comes out with a couple of crumbs.
6. Take away truffles from oven and permit to chill for about 10 minutes, then take away to cooling racks to chill fully.

Make the Buttercream

1. To make the buttercream, beat the butter till easy.
2. Add half of the powdered sugar and blend till properly mixed and easy.
3. Add coconut extract, 3 tablespoons of heavy cream and salt and blend till properly mixed and easy.
4. Slowly add the remaining powdered sugar and blend till properly mixed easy. Add extra heavy cream, as wanted to get the appropriate consistency of frosting.

To Assemble the Cake

1. To place the cake collectively, use a big serrated knife to take away the domes from the highest of the truffles in order that they’re flat. These truffles don’t have a big dome, however I like to verify they’re fully flat.
2. Place the primary cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of buttercream evenly on prime of the cake.
3. Add the second layer of cake, one other cup of buttercream.
4. High the cake with the remaining layer and frost the skin of the cake. Confer with my tutorial for frosting a easy cake, if wanted.
5. Press the coconut onto the highest and sides of the cake. Be sure that to do that proper after including the frosting. Because the frosting sits, it varieties a slight crust and isn’t sticky anymore.
6. Pipe swirls of the remaining buttercream onto the highest of the cake. I used Ateco tip 808.
7. Retailer cake in an air-tight container. It needs to be superb at room temperature for as much as 24 hours, then needs to be refrigerated. Serve at room temperature or solely barely cool, not chilly. The cake is finest if eaten inside 4-5 days.

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Vitamin

• Serving Measurement: 1 Slice
• Energy: 963
• Sugar: 103.9 g
• Sodium: 408.1 mg
• Fats: 54 g
• Carbohydrates: 122 g
• Protein: 4.8 g
• Ldl cholesterol: 115.6 mg