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–+ servings

Coconut Chocolate Delight

Discover the heavenly Coconut Chocolate Delight a rich and velvety cake that's easy to make and perfect for any occasion Enjoy its divine flavors and follow our step-by-step guide to create this delectable treat
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Prep Time: 20 minutes
Cook Time: 35 minutes
Chill Time: 30 minutes
Total Time: 1 hour 25 minutes
Servings: 12 slices
Calories: 450kcal
Cost: $20

Equipment

  • Three 9-inch round cake pans
  • Mixing bowls
  • Electric mixer or stand mixer
  • Wire racks
  • Spatula

Ingredients

  • 1 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 2 cups shredded coconut for topping
  • 1 cup unsalted butter, softened for frosting
  • 4 cups powdered sugar for frosting
  • 0.25 cup heavy cream for frosting
  • 2 teaspoons coconut extract for frosting
  • 1 cup shredded coconut for frosting

Instructions

  • Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans with butter or cooking spray, dusting with flour.
  • In a large bowl, combine cocoa powder, flour, sugar, baking powder, baking soda, and salt.
  • Add eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for about 2 minutes.
  • Carefully stir in the boiling water until the batter is well combined.
  • Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  • Let the cakes cool in the pans for about 10 minutes before transferring to wire racks to cool completely.
  • To prepare the frosting, beat the softened butter until creamy, then gradually add powdered sugar, mixing well.
  • Add heavy cream and coconut extract, and continue to beat until the frosting is light and fluffy.
  • Assemble the cake by placing one layer on a serving plate, spreading frosting on top and sprinkling with shredded coconut. Repeat for the second layer and top with the third layer, frosting the top and sides of the cake.
  • Refrigerate the cake until ready to serve.

Notes

This recipe has been a staple in my family for generations. It all started with my grandmother, who would whip up this cake for every special occasion. The combination of rich chocolate and sweet coconut was a hit, and it quickly became a family favorite.

Nutrition

Calories: 450kcal | Carbohydrates: 66g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 45mg | Sodium: 220mg | Potassium: 150mg | Fiber: 2g | Sugar: 39g | Vitamin A: 500IU | Calcium: 60mg | Iron: 2mg
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