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 have the ability to cease at one slice!

Why You’ll Love This Chocolate Coconut Cake

That is a kind of taste combos 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 pals at a soccer tailgate and regardless of it probably not 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 outdoors 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 number of extra particular causes to fall in love with it.

• Simply the correct amount of coconut. Some coconut desserts will be overpowering. This one has the right quantity of coconut taste. It’s simply within the frosting, not within the cake layers themselves. You’ll be able to completely style it nevertheless 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 some other chocolate cake recipe you might have.
• Straightforward 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 all the things in a bowl (so as) and blend till easy. Straightforward peasy. The batter may be very skinny, so it’s even a breeze to combine.

Elements 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 – Ensure to measure the flour appropriately. In any other case, you received’t find yourself with the right texture in your cake layers. Cake flour would additionally work.
• Pure unsweetened cocoa powder – You need to 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 a 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 might be bland.
• Eggs – Remember to use giant dimension eggs, not medium or further giant.
• Milk – You need to use 2% or complete milk on this cake.
• Vanilla – If you’d like your cake to be further coconutty, you possibly can throw in a touch of coconut extract as effectively.
• Sizzling water – The recent water helps the cocoa powder “bloom” for one of the best chocolate taste. I normally microwave the water till boiling, then add it.
• Powdered sugar – Powdered sugar offers the buttercream quantity and impacts the consistency. I have a tendency to make use of bit as a result of I like a thicker buttercream that I do know will keep in place and pipes effectively. 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 nevertheless it thins out the buttercream extra rapidly 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 find out how 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 sizzling 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. Prime 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 appropriately. 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 Learn how to Measure Flour Appropriately to be taught extra.
• The water ought to be good and sizzling. The recent water helps deliver out the total chocolate taste of the cocoa powder. Chilly or lukewarm water received’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 offers you a frosting that’s too skinny.
• Get the correct consistency. Take a look at my publish on find out how to get the correct frosting consistency. It walks you thru find out how to add further heavy cream to your buttercream (or further 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 potential.
• 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 received’t adhere as effectively (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. For those who 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’ll be able to 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 notice 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 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
• 
  Prepare dinner Time: half-hour
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  Whole Time: 45 minutes
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  Yield: 12-14 Slices
• 
  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 have the ability to cease at one slice!

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Elements

Chocolate Cake

• 2 cups (260g) all-purpose flour (measured appropriately)
• 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) sizzling 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 Desserts

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 substances and blend till effectively mixed.
4. Add vanilla to the recent water, then pour into the batter. Combine till effectively mixed. The batter might be very skinny.
5. Divide batter evenly between truffles pans and bake for 30-33 minutes, or till a toothpick comes out with a number 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 effectively mixed and easy.
3. Add coconut extract, 3 tablespoons of heavy cream and salt and blend till effectively mixed and easy.
4. Slowly add the remaining powdered sugar and blend till effectively mixed easy. Add further heavy cream, as wanted to get the correct 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 high of the cake.
3. Add the second layer of cake, one other cup of buttercream.
4. Prime the cake with the remaining layer and frost the skin of the cake. Discuss with my tutorial for frosting a easy cake, if wanted.
5. Press the coconut onto the highest and sides of the cake. Ensure 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 ought to be high-quality at room temperature for as much as 24 hours, then ought 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