BEST COCONUT CHOCOLATE CAKE
I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 35 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE VEGAN DEATH CAKE FROM THE GRIT - ATHENS, GA
This is the BEST chocolate cake ever, from the most wonderful animal-friendly restaurant in Athens, GA. If driving through, be sure to stop at The Grit, and after a wonderfully huge, satisfying meal, order cake! I've included two icing versions - chocolate and cream cheese. Enjoy!
Provided by ambergerbuns
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
- Sift together dry ingredients in a large bowl. Add oil and vanilla extract. With electric mixer on low speed, blend until fully combined. With mixer on medium speed, gradually blend in coffee. When mixture is smooth, add vinegar and blend on low speed just until combined.
- Divide batter evenly into prepared pans.
- Bake for 20 to 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven and cool 15 to 20 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
- Chocolate Icing:.
- Drain excess fluid from silken tofu, crush and place in a medium saucepan with chocolate chips. Stir together over medium heat until chocolate is very soft. Transfer to food processor and puree until fully blended. Cool to spreadable consistency and frost between layers, and top and sides of cake.
- Cream Cheese Icing:.
- Using an electric mixer, beat cream cheese in a large bowl until smooth. Add butter and beat until smooth, creamy, and fully combined. Add powdered confectioners' sugar and vanilla extract and beat slowly until sugar is incorporated. Continue to beat until consistency is extremely smooth and fluffy.
- Hint: Due to dark cake crumbs and white cream cheese icing, it may be useful to first apply a crumb coating - a very thin initial coating of icing to trap crumbs. After applying, place cake in the freezer for a few minutes to solidify crumb coat and proceed with a clean, crumb-free spatula to decorate cake with remaining icing. Then garnish with chocolate shavings, candies, or cookies, if desired.
Nutrition Facts : Calories 1205.1, Fat 60.4, SaturatedFat 21, Cholesterol 74.3, Sodium 1058.1, Carbohydrate 157.9, Fiber 4.4, Sugar 108.2, Protein 13.4
COCOA COCONUT CAKE FROM THE GRIT, ATHENS, GA
I haven't tried it, but I sure would like to! The Grit is consistently fabulous with desserts, so this recipe should not be a disappointment.
Provided by ambergerbuns
Categories Dessert
Time 50m
Yield 10-12 serving(s)
Number Of Ingredients 15
Steps:
- Cake:.
- Preheat oven to 350. Grease 3 (9-inch) round cake pans, dust with flour, and line bottom with parchment or wax paper.
- Sift together flour, cocoa powder, baking powder, and salt.
- Blend milk, oil, and vanilla extract in a separate bowl.
- In a large mixing bowl with electric mixer on medium speed, cream butter with sugar until light and fluffy. Add eggs one at a time, beating well after each addition.
- Add flour mixture to butter mixture alternately with milk mixture, beating after each addition just until smooth. Divide batter evenly into prepared pans.
- Bake 25 minutes or just until a knife or toothpick inserted in the center of layers comes out clean. Remove from oven, cool 10 minutes on a wire rack. Remove from pans and allow layers to cool completely before icing.
- Icing:.
- Combine chocolate chips and condensed milk in saucepan over gentle heat and stir continuously until chocolate has melted completely. Remove from heat and stir in sour cream. Add coconut, stir until combined, and allow icing to cool slightly. Frost between layers, and top and sides of cake before icing has completely cooled.
Nutrition Facts : Calories 1023, Fat 57.2, SaturatedFat 35.5, Cholesterol 157.1, Sodium 593.6, Carbohydrate 126.4, Fiber 6.7, Sugar 95.5, Protein 13.5
CHOCOLATE-COCONUT SHEET CAKE
Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h20m
Number Of Ingredients 19
Steps:
- Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
- Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
- To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.
GâTEAU D'HéLèNE (COCONUT CAKE)
This coconut cake was adapted from a recipe by Simone (Simca) Beck, best known as Julia Child's co-author on "Mastering the Art of French Cooking." She called it "Gâteau d'Hélène: a white cake filled and iced with coconut cream and apricot." The recipe, published in Ms. Beck's 1972 book, "Simca's Cuisine" (Lyons Press, 1998), capped what she called a "carefree lunch" because it could be made ahead. Indeed, this cake is best baked, filled, frosted and refrigerated for at least an hour (or up to two days). Kind of like a madeleine, its layers are purposefully a bit dry, as they need to hold a dousing of orange juice and rum. The whipped cream filling and frosting is soft and dreamy. It's an elegant celebration cake.
Provided by Dorie Greenspan
Categories cakes, dessert
Time 1h30m
Yield 1 (8-inch) cake (about 8 servings)
Number Of Ingredients 14
Steps:
- Make the cake: Center a rack in the oven, and heat to 325 degrees. Butter an 8-inch springform pan. Line the bottom with parchment paper, and butter the paper; dust with flour and shake out the excess.
- In a small bowl, whisk together the flour, baking powder and sea salt.
- Working with a mixer, beat together the butter, sugar and orange zest on medium speed for about 4 minutes, until pale and creamy. Add the eggs one by one, beating for 1 minute after each egg goes in, and scraping often.
- Reduce the speed to low, and add half the flour mixture, beating until it almost disappears into the batter. Add the remaining flour mixture, and beat until it is incorporated. Give the batter a last stir with a spatula, then scrape it into the pan, smoothing the top.
- Bake for 50 to 55 minutes, or until the cake is golden brown and a tester inserted into the center comes out clean. Transfer the pan to a rack, let the cake cool 20 minutes, then run a table knife along the edges and remove the pan's sides. Invert the cake onto the rack, remove the bottom of the pan and the parchment, turn the cake over and cool to room temperature right side up.
- Cut the cake into three layers; flip the top layer so that the crumb is exposed.
- Prepare the filling and frosting: Stir together the orange juice and rum (if using), and using a brush or spoon, lightly moisten each layer with the liquid, then spread with apricot preserves.
- Working with a mixer, whip the cream just until it holds soft peaks, and add the vanilla. Working on medium speed, add the sugar in a slow, steady stream; stop beating when all the sugar is incorporated and the cream is firm. Spoon about 1/2 cup of the cream into a small bowl, and stir in about 2/3 cup of the shredded coconut. You'll have a very thick mixture.
- Place the layer that was the top of the cake on a serving platter, jam side up, and cover with half the coconut cream. Top with the middle layer, jam side up, and spread with the remaining coconut cream. Place the last layer on the cake, jam side down. Using an icing spatula or a table knife, frost the entire cake with the remaining whipped cream, then coat with the remaining shredded coconut.
- The cake can be served now, but it tastes and cuts better after it's been refrigerated for at least an hour.
GLUTEN-FREE COCONUT CAKE
I made this for my mom's 65th birthday and frosted it with a simple vanilla buttercream. No one can tell it's gluten free!
Provided by Christy E.
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish.
- Whisk flour, sugar, coconut, walnuts, baking powder, baking soda, xanthan gum, and salt together in a bowl. Add coconut milk, vegetable oil, eggs, and vanilla extract; mix until batter is smooth. Spread batter into the prepared baking dish.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 35.2 g, Cholesterol 46.5 mg, Fat 22.3 g, Fiber 2.9 g, Protein 4.3 g, SaturatedFat 6.3 g, Sodium 355.3 mg, Sugar 21.2 g
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