Coconut Cake With Chocolate Chunks And Coconut Drizzle Recipes

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COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE



Coconut Cake with Chocolate Chunks and Coconut Drizzle image

Provided by Julie Richardson

Categories     Cake     Chocolate     Fruit     Dessert     Valentine's Day     Vegetarian     New Year's Day     Tropical Fruit     Coconut     Winter     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 8 to 12 servings

Number Of Ingredients 18

Cake:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened shredded coconut*
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 teaspoons (packed) finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk**
6 ounces bittersweet chocolate bars (do not exceed 61% cacao), broken into 1/2-inch irregular pieces, divided
1/2 cup sweetened flaked coconut
Coconut Drizzle:
3/4 cup powdered sugar
2 tablespoons (or more) canned unsweetened coconut milk**
1/2 teaspoon vanilla extract
Vanilla ice cream

Steps:

  • Cake:
  • Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
  • Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
  • Coconut Drizzle
  • Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
  • Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
  • Cut cake into wedges and serve with vanilla ice cream.
  • Available at specialty foods stores and natural foods stores.
  • ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.

COCONUT FUDGE CAKE



Coconut Fudge Cake image

"A big piece of this moist cake is a chocolate and coconut devotee's dream," notes Johnnie. "You should see my husband, children and grandkids smile when I serve it."

Provided by Taste of Home

Categories     Desserts

Time 1h40m

Yield 16 servings.

Number Of Ingredients 26

1 cup buttermilk
1 cup canola oil
1 cup brewed coffee, chilled
2 large eggs, room temperature
1 teaspoon vanilla extract
3 cups all-purpose flour
2 cups sugar
3/4 cup baking cocoa
2 teaspoons baking powder
1-1/2 teaspoons baking soda
1-1/2 teaspoons salt
1/2 cup chopped pecans
FILLING:
2 tablespoons all-purpose flour, divided
1 package (8 ounces) cream cheese, softened
1/4 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup semisweet chocolate chips
1/2 cup sweetened shredded coconut
CHOCOLATE GLAZE:
1 cup confectioners' sugar
3 tablespoons baking cocoa
2 to 3 tablespoons hot water
2 tablespoons butter, melted
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, combine buttermilk, oil, coffee, eggs and vanilla. Combine flour, sugar, cocoa, baking powder, baking soda and salt; add to buttermilk mixture, beating just until combined. Fold in pecans. , Pour half of the batter into prepared pan; sprinkle with 1 tablespoon flour. In a small bowl, beat cream cheese, sugar, egg and vanilla until smooth. Toss chocolate chips and coconut with remaining 1 tablespoon flour; fold into cream cheese mixture. Spoon over batter to within 1/2 in. of edges; top with remaining batter., Bake until a toothpick inserted in the center comes out clean, 60-70 minutes. Cool 20-25 minutes before removing from pan to a wire rack to cool completely., In a small bowl, combine glaze ingredients until smooth. Drizzle over cake.

Nutrition Facts : Calories 540 calories, Fat 29g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 508mg sodium, Carbohydrate 68g carbohydrate (44g sugars, Fiber 3g fiber), Protein 7g protein.

BEST COCONUT CHOCOLATE CAKE



Best Coconut Chocolate Cake image

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

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 can (12 ounces) evaporated milk, divided
1-1/4 cups sugar, divided
20 large marshmallows
1 package (14 ounces) sweetened shredded coconut
2 cups slivered almonds, toasted, divided
1/2 cup butter, cubed
1 cup semisweet chocolate chips

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.

AWESOME COCONUT CAKE WITH GLAZE



AWESOME Coconut Cake With Glaze image

This cake is absolutely delicious. It is super moist. Instead of icing, it is drizzled with a coconut glaze. This cake never lasts more than a day.

Provided by Mebriella

Categories     Breads

Time 1h

Yield 1 pan, 24 serving(s)

Number Of Ingredients 20

2 cups sugar
1 cup oil
4 eggs
2 tablespoons coconut extract
3 cups flour
1 cup buttermilk
2 teaspoons baking powder
2 teaspoons baking soda
1 cup shredded coconut
1 cup slivered almonds
1 cup sugar
1/2 cup powdered sugar
1/2 cup water
1/2 cup butter
1 tablespoon coconut extract
3 tablespoons butter, melted
1 cup confectioners' sugar
3/4 teaspoon vanilla
2 tablespoons hot water
1/2 cup shredded coconut

Steps:

  • Preheat oven to 350°.
  • Toast Coconut:.
  • Start by spreading coconut on a microwave-safe plate. Microwave the coconut in 30-second bursts, gently stirring to redistribute each time. When the coconut is as brown as you like - stop. It's done. It took me 7 1/2 minutes to get to this point, but depends on the wattage of your microwave.
  • Cake:.
  • Beat together sugar, oil, eggs, and coconut extract until well mixed.
  • In a separate bowl, mix together buttermilk, baking powder, and baking soda.
  • Beat together the buttermilk mixture into the sugar, oil, and egg mixture until well blended.
  • Gradually beat the flour mixture into the wet mixture until well mixed.
  • Fold in the coconut and almonds.
  • Pour into a greased baking pan and bake for about 30-45 minutes or when a toothpick is inserted into the center comes out clean. (I used a greased bundt pan).
  • Combine drizzle ingredients in a medium saucepan over medium-high heat until all the ingredients are incorporated.
  • Once the bread comes out of the oven, poke holes all over the bread and immediately pour drizzle over the bread and let soak inches.
  • Once the cake has cooled, pour on the glaze and sprinkle with toasted coconut.

Nutrition Facts : Calories 385.1, Fat 19.7, SaturatedFat 6.8, Cholesterol 45.4, Sodium 220.4, Carbohydrate 48.9, Fiber 1.2, Sugar 35.5, Protein 4.2

COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE



Coconut Cake With Chocolate Chunks and Coconut Drizzle image

Make and share this Coconut Cake With Chocolate Chunks and Coconut Drizzle recipe from Food.com.

Provided by Queen Dana

Categories     Dessert

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 16

1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon fine sea salt
1 cup unsweetened dried shredded coconut
3/4 cup sugar
1/2 cup unsalted butter, room temperature
2 teaspoons packed finely grated orange peel
2 large eggs
1 teaspoon vanilla extract
1 cup canned unsweetened coconut milk
6 ounces bittersweet chocolate candy bars, broken into 1/2-inch irregular pieces, divided (do not exceed 61% cacao)
1/2 cup sweetened flaked coconut
3/4 cup powdered sugar
2 tablespoons canned unsweetened coconut milk (or more)
1/2 teaspoon vanilla extract
vanilla ice cream

Steps:

  • CAKE.
  • Preheat oven to 350°F Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
  • Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
  • COCONUT DRIZZLE.
  • Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
  • Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
  • Cut cake into wedges and serve with vanilla ice cream.

Nutrition Facts : Calories 491.6, Fat 28, SaturatedFat 20.5, Cholesterol 65.5, Sodium 353.5, Carbohydrate 56.2, Fiber 2.8, Sugar 35.4, Protein 6.2

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