CHOCOLATE COCONUT SHEET CAKE
Chocolate Coconut Sheet Cake
Provided by Kate @ I Heart Eating
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F. Grease a 9x13-inch baking pan; set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add coconut oil, yogurt, melted chocolate, eggs, vanilla, and water. Stir together until combined.
- Pour batter into prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan to room temperature.
- To make frosting, beat butter until smooth, about 1-2 minutes.
- Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
- Stir in pinch or two of salt, to taste.
- Spread frosting over cooled cake, and top with coconut chips.
- Store any leftovers covered in the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 329 kcal, Carbohydrate 47 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 269 mg, Fiber 1 g, Sugar 32 g
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.
CHOCOLATE COCONUT SHEET CAKE RECIPE
Coconut and chocolate pair up nicely in this simple sheet cake recipe. The coconut milk infused chocolate cake is frosted with shredded coconut.
Provided by Bobbie Ruiz
Categories Cakes
Time 1h
Yield 10
Number Of Ingredients 15
Steps:
- Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
- In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
- Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
- Pour the cake batter onto the prepared baking sheet and spread in an even layer.
- Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
- Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
- Slice and serve.
- Enjoy!
Nutrition Facts : Carbohydrate 82.56g, Cholesterol 123.21mg, Fat 43.44g, Fiber 3.89g, Protein 7.85g, SaturatedFat 26.12g, ServingSize 10.00, Sodium 374.59mg, Sugar 0.00, UnsaturatedFat 11.67g
CHOCOLATE COCONUT SHEET CAKE
This Chocolate Coconut Sheet Cake is your classic sheet cake with toasted coconut added to it. Think Almond Joy meets a cake!
Provided by Christy Denney
Categories Dessert
Time 1h5m
Number Of Ingredients 23
Steps:
- Preheat oven to 350 degrees F. Line a large (18x13 inch) rimmed baking sheet with aluminum foil and spread the coconut evenly over the pan. Toast in the oven for 5 to 7 minutes, or until golden brown. Be careful! It can burn easily if you don't watch it. Stir the coconut halfway through to prevent the bottom form burning. Transfer to a plate to cool.
- Grease the same baking sheet with nonstick cooking spray. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, and salt. Set aside.
- In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder. Bring to a light simmer and then remove from the heat and let cool slightly. Slowly add the butter mixture to the flour mixture and stir until combined. Stir in the sour cream, eggs, and vanilla. Add the coconut and stir just until combined. Pour the mixture into the prepared pan. Bake for 20 minutes or until toothpick inserted into the center comes out clean.
- While the cake is baking, in a medium saucepan, melt the butter over low heat. Stir in the cocoa powder and bring the mixture to a light summer. Remove from the heat and stir in the milk, vanilla, and salt. Slowly stir in the powdered sugar.
- Immediately after the cake comes out of the oven, pour the icing evenly over the top. Immediately sprinkle the toasted coconut on top of the icing while it is still hot.
- Let cool completely and then cut into squares. For an extra special touch drizzle caramel sauce (directions below) on top before serving.
- In a large saucepan, heat the sugar over medium heat, stirring continuously with a whisk or spoon, for 5 to 7 minutes. The sugar will begin to turn clumpy before melting into liquid. Keep stirring, and be careful to not let it burn.
- Once the sugar has melted and there are no more clumps, add the butter immediately. Grab a new spoon and keep stirring until the butter has completely melted, 1-2 minutes.
- Reduce the heat to low and very slowly and carefully pour in the heavy cream (watch out - it will bubble up and sputter). Stir continuously for 1 minute, or until the cream has been incorporated. Remove from the heat and stir in the salt.
- Let cool for a few minutes in the pan and then pour into a glass jar. Store in the refrigerator for up to 2 weeks. Warm in the microwave for 30 seconds before stirring.
CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, all-purpose flour, McCormick Ground Cinnamon, salt, baking soda, cocoa powder, butter, light brown sugar, large eggs, McCormick® vanilla extract, Thai Kitchen® coconut milk, chocolate frosting, shredded coconut
Provided by Tayo Ola
Categories Desserts
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
- In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
- In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
- Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
- Pour the cake batter onto the prepared baking sheet and spread in an even layer.
- Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
- Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 752 calories, Carbohydrate 90 grams, Fat 41 grams, Fiber 3 grams, Protein 8 grams, Sugar 59 grams
CHOCOLATE SHEET CAKE WITH COCONUT FROSTING
Provided by Food Network Kitchen
Categories dessert
Time 2h45m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Make One-Bowl Chocolate Cake Batter and bake following the sheet cake instructions.
- Make the frosting: Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds.
- Assemble the cake: Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until lightly browned. Top with toasted coconut flakes.
CHOCOLATE COCONUT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
EASY COCONUT SHEET CAKE
This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.
Provided by Tinkerbell
Categories Desserts Cakes Sheet Cake Recipes
Time 1h45m
Yield 20
Number Of Ingredients 9
Steps:
- Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
- Mix flour and baking powder in a bowl.
- Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
- Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
- Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.
Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g
CHOCOLATE SHEET CAKE III
The classic chocolate sheet cake with cooked chocolate frosting. It uses a whole can of sweetened condensed milk.
Provided by Arreinia Grubb
Categories Desserts Cakes Sheet Cake Recipes
Time 50m
Yield 24
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In small saucepan, melt 1 cup margarine; stir in 1/4 cup cocoa then stir in water. Bring to a boil; remove from heat.
- In a large bowl, combine flour, brown sugar, baking soda, cinnamon and salt. Beat in cocoa mixture. Stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Pour into prepared pan.
- Bake in the preheated oven for 15 to 20 minutes, or until cake springs back when lightly touched.
- To make the Frosting: In small sauce pan, melt 1/4 cup butter; stir in 1/4 cup cocoa and 3/4 cup sweetened condensed milk. Stir in confectioners' sugar and nuts. Spread on warm cake.
Nutrition Facts : Calories 281 calories, Carbohydrate 36 g, Cholesterol 20.2 mg, Fat 14.5 g, Fiber 1.3 g, Protein 3.9 g, SaturatedFat 3 g, Sodium 238.4 mg, Sugar 26.3 g
CHOCOLATE SHEET CAKE
Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 17
Steps:
- In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.
Nutrition Facts :
CHOCOLATE COCONUT CAKE
The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield One 10-inch torte, 8 to 10 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 63 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 179 milligrams, Sugar 31 grams, TransFat 1 gram
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.
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