Coconut Chocolate Cake Recipes

Steps:

• Prepare and bake cake mix according to package directions for two 9 inch round pans, except substitute brewed coffee for the water. Cool cakes completely.
• Make the Filling: In a saucepan over medium heat, combine butter and evaporated milk. Bring to a boil. Add the marshmallows and stir until melted and smooth. Stir in coconut.
• Assemble the cake: Place bottom layer on serving plate. Spread with entire coconut filling. Cover top and sides with fudge frosting. Refrigerate.

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:

• In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined., Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For filling, in a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers., For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

Steps:

• Prepare cake according to package directions. Grease two 13-in. x 9-in. baking pans. Line bottom and sides of one pan with waxed paper; spray with cooking spray. Divide batter among pans. Bake at 350° for 15-20 minutes. Cool. , In a large saucepan, bring sugar and milk to a boil. Reduce heat to medium and stir in marshmallows until smooth. Add coconut. Spread over second cake. , Using waxed paper, remove second cake from pan and carefully invert on top of filling; carefully peel off waxed paper. Cool completely. , In another saucepan, bring the sugar, milk and butter to a boil. Remove from heat; add chips and stir until smooth. Add nuts. Pour over cake; cool to room temperature. Cover and refrigerate overnight.

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:

• 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:

• Mix cake according to package directions, using a 15x10x1-in. baking pan. Bake at 350° for 20 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup milk and 1 cup sugar; bring to a boil, stirring occasionally. Remove from the heat. Add marshmallows and stir until melted. Stir in the coconut. Spread over cake immediately after baking. Cool for 30 minutes. , In a small saucepan, combine the butter, sugar and remaining milk; bring to a boil. Remove from the heat; stir in the chocolate chips until melted. Spread over coconut layer; sprinkle with almonds.

Steps:

• Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
• Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
• Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
• In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
• In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
• Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.

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.