Decadent Chocolate Coconut Cake

Decadent Chocolate Coconut Cake

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Here’s a recipe for a Decadent Chocolate Coconut Cake that’s rich, moist, and packed with the perfect combination of chocolate and coconut flavors. This cake is perfect for any celebration or when you’re craving something indulgent!

Ingredients

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp salt
  • 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice or vinegar)
  • 1/2 cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot water
  • 1 cup shredded coconut (sweetened or unsweetened)

For the Coconut Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream or coconut milk
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract (optional, for extra coconut flavor)
  • 1 1/2 cups shredded coconut (for topping)

For the Chocolate Ganache (optional):

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

Instructions

1. Preheat and Prepare:

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.

2. Make the Cake Batter:

  1. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  2. Add the buttermilk, vegetable oil, eggs, and vanilla extract. Mix until smooth.
  3. Gradually add the hot water and mix until the batter is thin and well combined.
  4. Fold in the shredded coconut.
  5. Divide the batter evenly between the prepared pans.

3. Bake the Cake:

  1. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

4. Make the Coconut Frosting:

  1. In a large mixing bowl, beat the softened butter until creamy.
  2. Gradually add the powdered sugar, mixing on low speed until combined.
  3. Add the heavy cream (or coconut milk), vanilla extract, and coconut extract (if using). Beat on medium-high speed until the frosting is light and fluffy.

5. Assemble the Cake:

  1. Place one cake layer on a serving plate. Spread a generous layer of coconut frosting on top.
  2. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
  3. Press shredded coconut onto the sides and top of the cake.

6. Add Chocolate Ganache (optional):

  1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
  3. Stir until the chocolate is completely melted and the mixture is smooth.
  4. Drizzle the ganache over the top of the cake, allowing it to drip down the sides.

7. Serve and Enjoy:

  1. Slice and serve this decadent cake to your delighted guests!

Tips for Success:

  • Use unsweetened shredded coconut if you prefer a less sweet cake, or sweetened coconut for extra sweetness.
  • For a stronger coconut flavor, toast the shredded coconut before adding it to the frosting or cake batter.
  • Store the cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.

This Decadent Chocolate Coconut Cake is a heavenly treat that’s sure to impress!


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