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 crammed and frosted with fluffy coconut buttercream and lined with sweetened shredded coconut. You received’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 marvel 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 associates 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 whenever you’re exterior within the warmth on the point of watch soccer. It’s just about irresistible and must be in your checklist of issues to bake very quickly. Listed below 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 right quantity of coconut taste. It’s simply within the frosting, not within the cake layers themselves. You possibly can completely style it but it surely doesn’t overwhelm.
• Tremendous moist chocolate cake. That is my favourite chocolate cake on this planet. It’s splendidly moist and tender and loaded with wealthy, chocolaty taste. When you strive it, you’ll toss out some other chocolate cake recipe you could have.
• Straightforward mixing. The cake layers on this chocolate coconut dessert are really easy to make. No fancy mixing strategies required. You principally simply have to mix the whole lot in a bowl (so as) and blend till clean. Straightforward peasy. The batter could be very skinny, so it’s even a breeze to combine.

Components 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 – Make certain to measure the flour accurately. In any other case, you received’t find yourself with the correct texture on your cake layers. Cake flour would additionally work.
• Pure unsweetened cocoa powder – You should utilize Dutch-processed cocoa powder for a richer chocolate taste. Simply remember the layers don’t rise fairly as a lot, so it’ll be a little bit extra dense.
• Baking soda – For the right 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 can be bland.
• Eggs – Be sure you use giant dimension eggs, not medium or additional giant.
• Milk – You should utilize 2% or entire milk on this cake.
• Vanilla – If you’d like your cake to be additional coconutty, you would throw in a splash of coconut extract as nicely.
• Sizzling water – The recent water helps the cocoa powder “bloom” for the very best chocolate taste. I normally 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 nicely. Be at liberty to scale back it, should you aren’t involved about that. You can too simply scale back the general quantity of buttercream, should you have a tendency to only add a skinny layer of frosting to your truffles.
• Heavy cream – Milk would additionally work but it surely thins out the buttercream extra shortly so that you received’t want as a lot.

How To Make Chocolate Coconut Cake

Able to get baking? Right here’s a fast overview of how you can 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 edges.
• 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 utterly.

• Make the buttercream. Beat the butter till clean 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 additional 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.
• Embellish. Press the coconut onto the highest and sides of the cake and pipe swirls of the remaining buttercream onto the highest of the cake.

Ideas for Success

• Measure the flour accurately. Use the spoon and degree technique or a meals scale to measure your flour rigorously. Over-measuring flour for this cake could make it dry. Take a look at this tutorial on The right way to Measure Flour Appropriately to be taught extra.
• The water must be good and scorching. The recent water helps convey out the total chocolate taste of the cocoa powder. Chilly or lukewarm water received’t have the identical impact.
• Cool utterly. Enable the truffles to chill utterly 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 provides you with a frosting that’s too skinny.
• Get the fitting consistency. Take a look at my publish on how you can get the fitting frosting consistency. It walks you thru how you can add additional heavy cream to your buttercream (or additional powdered sugar) to ensure the frosting is completely spreadable.
• Make it fairly. Wish to frost your cake like a professional? Take a look at my tutorial for frosting a clean cake to learn to frost the prettiest cake potential.
• Add shredded coconut shortly. Press the shredded coconut into the frosting proper after you frost the cake. Because the frosting sits, it kinds a slight crust and loses its stickiness so the coconut received’t adhere as nicely (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. In the event you use plastic wrap, prop it away from the ornamental swirls of frosting utilizing toothpicks. Alternatively, prepare slices of cake in a single layer in an hermetic container. You possibly can 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 prepare 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 be aware 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

Searching for extra elegant, mouthwateringly scrumptious layer truffles? I’ve a plethora of recipes so that you can strive. Listed below 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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  Prepare 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
• 
  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 crammed and frosted with fluffy coconut buttercream and lined with sweetened shredded coconut. You received’t be capable to cease at one slice!

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Components

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 Muffins

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 edges.
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 substances and blend till nicely mixed.
4. Add vanilla to the recent water, then pour into the batter. Combine till nicely mixed. The batter can 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 utterly.

Make the Buttercream

1. To make the buttercream, beat the butter till clean.
2. Add half of the powdered sugar and blend till nicely mixed and clean.
3. Add coconut extract, 3 tablespoons of heavy cream and salt and blend till nicely mixed and clean.
4. Slowly add the remaining powdered sugar and blend till nicely mixed clean. Add extra heavy cream, as wanted to get the fitting 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 ensure they’re utterly flat.
2. Place the primary cake on a serving plate or a cardboard cake spherical. Unfold about 1 cup of buttercream evenly on high 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. Seek advice from my tutorial for frosting a clean cake, if wanted.
5. Press the coconut onto the highest and sides of the cake. Make certain to do that proper after including the frosting. Because the frosting sits, it kinds 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 must be high-quality at room temperature for as much as 24 hours, then must 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 Dimension: 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