Chocolate Marble Coconut Cream Cake Recipe 455

Steps:

• Directions Preheat oven to 350 degrees. Mix cake according to box directions and pour into a greased and floured 13 × 9" cake pan. In a medium mixing bowl, with an electric mixer, beat cream cheese and butter until smooth; beat in powdered sugar and vanilla until well blended. Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonful about an inch apart. With a knife or spatula, swirl cream cheese mixture around to create marbling. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. While cake is cooling, prepare chocolate sauce. Chocolate Sauce: In a microwave safe bowl, combine chocolate chips, white chips and half-and-half. Microwave in 30 second intervals, stirring in between until chips are melted and mixture is smooth. Slice cake and serve with 2 tablespoons of chocolate sauce. Garnish with whipped cream and strawberries. Preheat oven to 350 degrees. Mix cake according to box directions and pour into a greased and floured 13 × 9" cake pan. In a medium mixing bowl, with an electric mixer, beat cream cheese and butter until smooth; beat in powdered sugar and vanilla until well blended. Stir in coconut and white chocolate chips. Dollop onto cake batter by tablespoonful about an inch apart. With a knife or spatula, swirl cream cheese mixture around to create marbling. Bake for 25-30 minutes or until a toothpick inserted in center comes out clean. While cake is cooling, prepare chocolate sauce. Chocolate Sauce: In a microwave safe bowl, combine chocolate chips, white chips and half-and-half. Microwave in 30 second intervals, stirring in between until chips are melted and mixture is smooth. Slice cake and serve with 2 tablespoons of chocolate sauce. Garnish with whipped cream and strawberries.

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan.
• Sift together the coconut flour and baking powder, mixing to combine; set aside.
• In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended.
• Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth.
• Pour the batter into the prepared pan. Let it rest for 10 minutes.
• Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan.
• Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Steps:

• Place a rack in the center of the oven and preheat the oven to 350 degrees.
• Grease and flour a 9x13" cake pan.
• In a large mixing bowl, place the cake mix, cream of coconut, sour cream, oil, and eggs. Mix with an electric mixer on low for 1 minute.
• Stop the mixer and scrape down the sides of the bowl. Increasing the mixer speed to medium, mix for 2 more minutes, until the batter is well blended.
• Pour the batter into the prepared pan, smoothing the top with a spatula.
• Bake the cake for 40 minutes. It's done when it springs back when lightly pressed with your finger. It might need up to 5 more minutes, depending on your oven.
• Remove the pan from the oven and cool, in the pan, on a wire rack.
• Prepare the frosting:.
• Place the chocolate in a small glass bowl in the microwave, and melt on high power for 90 seconds. Stir until all the chocolate has melted. Set aside.
• Place the cream cheese in a large mixing bowl. Blend with an electric mixer on low for 30 seconds. Add the melted chocolate, and blend with the mixer on low for another 30 seconds or so, until the chocolate is incorporated.
• Add the milk, vanilla, and 3 ½ cups of the powdered sugar. Blend on low speed for 30 seconds. Add up to ½ cup more sugar as needed to make the frosting a spreadable consistency. Mix on medium speed for 1 more minute, until the frosting is fluffy.
• Spread frosting on cooled cake.
• Sprinkle the coconut on top.