Dark Chocolate Coconut Cake Recipes

Steps:

• For the cake: Preheat the oven to 325 degrees F.
• Combine the flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Mix in the sugar.
• With the mixer on low speed, add the butter, a couple cubes at a time, and mix until completely combined. Slowly add the buttermilk and vanilla extract; mix until well combined.
• Add the eggs and mix until smooth, 2 to 3 minutes, scraping down the sides bowl as needed.
• Divide the batter among three 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cakes at room temperature for 1 hour, then freeze for at least another hour.
• For the buttercream: Combine the sugar and water in a saucepan fitted with a candy thermometer. Heat over medium-high heat until the mixture reaches 240 degrees F (see Cook's Note).
• Meanwhile, place the egg whites in a clean mixer bowl and beat until bubbles form. Add the sugar and beat on high speed until fluffy. Turn off the mixer.
• When the sugar syrup reaches the target temperature, slowly pour it into the egg whites. Mix on high speed until thick and fluffy.
• Gradually mix in the butter cubes until the mixture comes together and is fluffy and smooth.
• Add peanut butter, vanilla and coconut extract and mix until well combined. (Makes 4 cups.)
• To assemble: Trim the cake layers to level them; this will help you frost the cakes and ensure the layers are even. Spread the first cake layer with buttercream. Stack the second layer on top and spread with buttercream. Stack the third cake layer. Add the buttercream to a piping bag and pipe onto the top and sides of the cake. Smooth the frosting, using an offset or flat spatula. At this point, you can leave the frosting smooth or add some texture with the spatula.
• Refrigerate the frosted cake for 30 minutes before slicing.

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:

• 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 180C/160C fan/gas 4. Grease and line two 20cm cake tins with baking parchment - if your cake tins are quite shallow, line the sides to a depth of at least 5cm. Put the flour, cocoa powder, baking powder, bicarbonate of soda, sugar and 1 tsp salt in a bowl and mix well. If there are any lumps in the sugar, squeeze these through your fingers to break them up.
• Measure the buttermilk, coffee, oil and vanilla in a jug. Add the egg and whisk until smooth. Pour the wet ingredients into the dry and whisk until well combined. Pour the cake mixture evenly into the two tins, and bake for 25-30 mins until risen and a skewer inserted into the centre comes out clean. Cool in the tins for 10 mins, then turn out onto a wire rack, peel off the baking parchment and leave to cool. These sponges can be made up to three days ahead and will stay moist if wrapped in cling film, or you can wrap well and freeze for up to two months.
• To make the mousse, put the gelatine leaves in a bowl of cold water, one at a time, so they don't stick together. Set aside for 5 mins to soften. Scoop the pulp and seeds from the passion fruit into a sieve suspended over a bowl, and push through the juice - you should have about 100ml. Put 1 tbsp of the seeds in a small bowl and set aside. Save 2 small empty passion fruit halves and discard the rest.
• Pour the coconut cream, passion fruit juice and sugar into a saucepan and bring to a gentle simmer. Remove from the heat and stir in the coconut rum liqueur. Add the gelatine to the hot liquid, a leaf at a time, squeezing out the water before you add them. Stir until the gelatine has dissolved. Fill each reserved passion fruit half with some of the mixture, place in a small dish and chill until needed. Leave the remaining mixture to cool to room temperature. Pour the double cream into a large bowl and whip until it's holding its shape. Add half the passion fruit mixture, fold together, then add the remaining mixture and fold through again.
• Line a deep 20cm cake tin with a double layer of cling film. Slice each sponge in half through the middle and drizzle each layer with 1 tbsp coconut rum liqueur. Place one of the layers into the tin, flat-side down, and spread with a third of the passion fruit mousse - don't worry if a little trickles down the sides. Layer the remaining sponges and mousse on top, finishing with a layer of cake. Cover the top of the cake with cling film and chill for at least 4 hrs, or preferably overnight.
• When the cake has chilled and the mousse is set, turn out onto a cake stand, so the base now becomes the top, and remove the cling film. Using a palette knife, scrape any passion fruit mousse off the edges of the cake, to give it a smooth surface. Place the cake back in the fridge while you prepare the ganache.
• Put the chocolate and cream in a pan and gently heat, stirring now and then, to make a runny chocolate sauce. Leave to firm up at room temperature until it reaches a spreadable consistency.
• Remove the cake from the fridge. Spread the ganache over the top and sides of the cake with a palette knife until completely covered. Decorate with a ring of toasted coconut shavings, if you like. Remove the filled passion fruit shells from the fridge and place these on top too, topped with the reserved passion fruit seeds. Chill until ready to serve, but bring out of the fridge 1 hr before slicing (don't forget to serve the passion fruit jellies to your favourite guests too). Leftovers will keep in the fridge for 2 days.

Steps:

• Cake Directions:.
• Cream butter and oil. Add sugar, beat until mixture is smooth. Add egg yolks and beat.
• Combine flour, cocoa, baking powder and baking soda: add to creamed mixture, alternately with buttermilk. Stir in vanilla, coconut, and walnuts.
• Add 1 cup boiling water ( stir).
• Then Stiffly beat egg whites in separate bowl and immediately fold into cake batter.
• Pour batter into four(4) well-greased 9 inch round baking pans and pat chunky mixture to where it is thicker toward the edges of the pans.
• Bake at 300°F (149°C) until toothpick comes out clean (for around 50-55 minutes).
• Cream Cheese Icing Directions:.
• Beat cream cheese until smooth.
• In separate bowl, combine sugar, very soft butter and vanilla,cocoa, whole milk ; mix well. Add whipping topping mix well.
• Add to cream cheese and beat until smooth. ( If icing is too soft, add a bit more cocoa and sugar powder. If icing is too hard, add more whipped topping. Be careful when adding whipped topping. ).
• Cool each layer on cake racks. Put a dollop of icing on a large (12") plate before the first layer. Top each layer first with an ample amount of icing and then sprinkle 1/2 cup chopped walnuts. Frost sides with ample icing and then make a 1 inch icing skirt with remainder. (If icing is too thin to stay on the sided of the layers, cool both cake and icing in the refrigerator for about 30 minutes and try again.) Pat small amounts of the coconut into the sides and a little will naturally fall onto the skirt. Sprinkle the skirt with 1/4 cup chopped walnuts.
• Store in refrigerator. With all the walnuts, it cuts easiest with a bread knife. Enjoy.

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.