Chocolate Coconut Bliss Cake Recipes

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.

Steps:

• 1. Heat oven to 325 for dark/nonstick pans (350 degrees for all others). Generously grease bundt pan.
• 2. In large bowl, mix dry cake ingredients.
• 3. Add wet items and combine well. Stir in 2 cups chocolate chips. Batter will be very thick.
• 4. Spoon into prepared pan. Bake for 55-65 minutes or until top springs back when touched lightly in center.
• 5. Cool 10 minutes in pan. Turn pan upside down onto cooking rack or heatproof serving plate; remove pan. Cool completely, about 2 hours.
• 6. Prepare ganache by placing chocolate chips into heat- safe bowl. In 1 quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle over cake.
• 7. Add toppings by sprinkling chocolate chips over cake. Drizzle caramel topping over the cake. Sprinkle chopped Snickers bar over the cake.
• 8. Store covered at room temperature. **you can adjust the chocolate chips to suit your taste. use all semi-sweet or all milk chocolate. i prefer a mix of the two, but use what you like or what you have on hand.**
• 9. ***BOXED CAKE MIX INGREDIENTS & INSTRUCTIONS - for those that may prefer box cake mix instead of from scratch** 1 box Betty Crocker SuperMoist chocolate fudge cake mix 3/4 cup chocolate milk 1/3 cup butter, melted 3 eggs 8 oz sour cream 1 box (4 serving size) chocolate fundge instant pudding mix 1 bag (12 oz) semisweet chocolate chips Combine all items except chocolate chips; stir them in by hand last. Spoon into cake. Follow remaining instructions above for ganache glaze, etc.

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

Steps:

• Heat oven to 325°F.
• Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan.
• Beat cream cheese, sugar and vanilla with mixer until blended. Add chocolate; mix well.
• Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.