Chocolate Coconut Cake Recipe Donna Hay

June 06, 2023 Post a Comment

Chocolate Coconut Cake Dinner at the Zoo from www.dinneratthezoo.com

Description

This Chocolate Coconut Cake is a moist and fluffy cake, covered in a layer of fluffy, rich and creamy coconut frosting. It is the perfect dessert for any occasion and it is sure to please any crowd. The cake is made from cocoa powder, coconut milk and coconut extract, giving it a delicious and unique flavor. It is topped with a layer of rich and creamy coconut frosting and garnished with toasted coconut flakes. This decadent cake is sure to be a hit with all your family and friends!

Ingredients

For the cake:

2 1/2 cups all-purpose flour
1 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup coconut milk
1/2 cup vegetable oil
1/2 cup coconut extract
2 cups granulated sugar
4 large eggs
2 tablespoons finely grated lime zest

For the frosting:

2 cups coconut cream
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/4 teaspoon salt

For the garnish:

Toasted coconut flakes

Instructions

To make the cake: Preheat the oven to 350°F. Grease and line two 9-inch round cake pans with parchment paper. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. In a separate large bowl, whisk together the coconut milk, oil, coconut extract, sugar, eggs, and lime zest. Add the dry ingredients to the wet ingredients and whisk until just combined. Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. To make the frosting: In a medium bowl, beat together the coconut cream, powdered sugar, vanilla extract, coconut extract, and salt until light and fluffy. To assemble the cake: Place one of the cooled cakes onto a cake stand or plate. Spread the top of the cake with the frosting and top with the second cake. Spread the remaining frosting over the top and sides of the cake. Garnish with toasted coconut flakes. Slice and serve.

Equipment

The following equipment is needed to make this Chocolate Coconut Cake:

2 9-inch round cake pans
Parchment paper
Whisk
Medium bowl
Large bowl
Cake stand or plate
Wire rack
Toasted coconut flakes

Notes

This cake is best served the day it is made, as the frosting will start to soften over time. For a vegan version of this cake, you can use a vegan egg substitute and vegan butter or coconut oil in place of the eggs and vegetable oil. If you don't have coconut extract, you can use vanilla extract instead. If you don't have lime zest, you can use lemon zest instead. The cake can be stored in an airtight container at room temperature for up to 3 days.