DARK CHOCOLATE COCONUT CREAM TART
You know that famous candy bar with creamy coconut covered in chocolate with a little almond top? Well I decided to make a tart inspired by that delicious treat and cousins, let me tell you, this decadent dessert tastes just like that candy bar (but it's so much better).
Provided by Kardea Brown
Categories dessert
Time 2h20m
Yield One 10-inch tart (6 to 8 servings)
Number Of Ingredients 23
Steps:
- For the crust: Preheat the oven to 375 degrees F. Butter a 10-inch tart pan with a removeable bottom. Pulse the toasted almonds in a food processor until finely ground. Add the cookie crumbs, granulated sugar, and salt. Pulse until combined. Gradually add the melted butter and pulse until a dough forms. Pat the mixture into and up the sides of the tart pan. Bake until the crust is set, 13 to 15 minutes. Let cool to room temperature, about 30 minutes.
- Place the chocolate in a medium bowl. Bring the heavy cream and corn syrup to a simmer in a small saucepan. Pour the cream mixture over the chocolate and stir until the chocolate melts and the mixture is smooth. Pour the ganache into the prepared crust. Refrigerate or freeze until firm, about 15 minutes.
- For the filling: Bring the coconut milk and whole milk to a simmer in a medium saucepan. Meanwhile, beat the egg yolks, granulated sugar, cornstarch, and salt in a heavy stand mixer fitted with the whisk attachment until pale and thickened. Gradually add a quarter of the hot milk mixture, whisking constantly. Whisk in the remaining milk and return the mixture to the saucepan.
- Cook over medium-low heat, whisking constantly, until the mixture thickens (do not boil). Remove from the heat. Stir in the butter, vanilla, and toasted coconut. Pour into the prepared crust. Cover with plastic wrap and chill until cooled, about 30 minutes.
- For the almond whipped cream: Beat the heavy cream and confectioners' sugar in a large bowl until soft peaks form. Add the almond extract, if desired, and beat until stiff peaks form.
- Spoon the whipped cream over the tart and garnish as desired.
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.
WALNUT OVERLOAD, DARK CHOCOLATE & COCONUT CAKE
A four layer, dark cocoa, walnuts & coconut cake with the smoothest chocolate cream cheese icing you've ever tasted. ------ My wife made this recipe by combining my Italian Cream Cake recipe with the chocolate cake recipe off the back of the Hershey's Special Dark Cocoa can. In addition to cocoa, she added butter and Cool Whip to the frosting... resulting in a uniquely creamy icing. The resulting combo is the best chocolate cake I've ever had. ------ With all the walnuts and coconut, best to use a serrated edge knife to cut it.
Provided by Ron Mauldin
Categories Dessert
Time 1h25m
Yield 24 slices, 24 serving(s)
Number Of Ingredients 22
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.
Nutrition Facts : Calories 745, Fat 46.7, SaturatedFat 19, Cholesterol 97.1, Sodium 231.1, Carbohydrate 77.1, Fiber 3.6, Sugar 62.6, Protein 9.7
CHOCOLATE COCONUT BUNDT CAKE
I found this recipe about 25 years ago in a magazine. I realize it isn't a "from scratch" recipe, but sometimes you want something a bit out of the ordinary even though you are pressed for time. Its been a very popular dessert with my family for picnics, BBQ's, etc. and always a success at bake sales. It tastes like those chocolate covered coconut candy bars :)
Provided by Dee514
Categories Dessert
Time 1h5m
Yield 1 bundt cake, 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Can use a chocolate glaze if you prefer.
- Preheat oven to 350° degrees.
- Grease and flour a 10" bundt pan.
- Filling: In a small bowl, beat egg whites till foamy.
- Slowly add sugar while beating whites until stiff peaks form.
- Stir in flour and coconut and set mixture aside.
- Cake batter: In a large bowl, mix remaining ingredients.
- Beat for 2 minutes with mixer at medium speed.
- Pour about 1/3 to 1/2 of the batter into the pan.
- Spoon the coconut mixture evenly on top of the batter.
- Fill the pan with the remaining batter.
- Bake at 350° for 50-55 minutes, or until cake tester inserted into center comes out clean.
- Let cake cool in the pan for about 15 minutes, remove from pan and finish cooling on rack.
- When cool, top with glaze.
- Confectioner's Sugar Glaze: In a small bowl, gradually stir milk into sugar, glaze should be thick enough to stay on the top of the cake, yet"drip" down the sides a bit.
Nutrition Facts : Calories 500.4, Fat 21.6, SaturatedFat 7.3, Cholesterol 70.6, Sodium 644.8, Carbohydrate 74.8, Fiber 3.1, Sugar 50.7, Protein 6.5
COCONUT CHOCOLATE CAKE II
Rich - chocolate and coconut, very moist. A big hit with all ages.
Provided by IVEYCOTTAGE
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Time 1h
Yield 16
Number Of Ingredients 7
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.
Nutrition Facts : Calories 424.6 calories, Carbohydrate 63.5 g, Cholesterol 6.1 mg, Fat 18.9 g, Fiber 3.2 g, Protein 3.5 g, SaturatedFat 10 g, Sodium 426.1 mg, Sugar 43.5 g
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.
DARK CHOCOLATE CAKE I
This recipe features an icing made with cream cheese, cocoa, and cinnamon frosts this dark chocolate cake for an elegant dessert.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes Dark Chocolate
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 3 - 9 inch round cake pans. In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
- In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs one at time, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Spread batter evenly between the 3 prepared pans.
- Bake in preheated oven for 25 to 30 minutes. Allow to cool.
Nutrition Facts : Calories 426.9 calories, Carbohydrate 63.5 g, Cholesterol 102.7 mg, Fat 18.3 g, Fiber 3.2 g, Protein 6.6 g, SaturatedFat 10.9 g, Sodium 462.6 mg, Sugar 37.9 g
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
More about "dark chocolate coconut cake recipes"
DEEP DARK CHOCOLATE COCONUT CAKE RECIPE - FOOD & WINE
From foodandwine.com
5/5 Author Susan LoebServings 10-12Category Chocolate Cake
- Preheat the oven to 350°. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
- In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.
- Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.
- In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set and slightly cracked before serving.
DARK CHOCOLATE COCONUT FALLEN CAKE | TASTY KITCHEN: A …
From tastykitchen.com
4/5 (1)
DEEP DARK CHOCOLATE COCONUT CAKE RECIPE | MYRECIPES
From myrecipes.com
Servings 10-12
- MAKE THE CAKE: Preheat the oven to 350°. Butter and flour an 8-cup Bundt pan. In a small bowl, mix the chopped coconut with the condensed milk and egg white. Transfer the coconut mixture to a large sheet of plastic wrap. Using your hands, roll the coconut into an 18-inch rope. Wrap and refrigerate until slightly firm, at least 20 minutes.
- In another small bowl, sift the flour with the cocoa, baking powder, baking soda and salt. In a large bowl, using an electric mixer, beat the butter until creamy. Add the sugar and beat until light and fluffy. Add the eggs, 1 at a time, beating well after each addition. Add the melted chocolate and the vanilla and beat until the batter is smooth. Beat in the dry ingredients in 3 batches, alternating with the yogurt.
- Scrape the batter into the prepared pan and smooth the surface. Unwrap the coconut rope and join the ends to form a circle. Lay the coconut rope on the cake batter, centering it in the pan. Press the coconut into the batter until it is submerged in 1 inch of batter. Bake the cake for 1 hour, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10 minutes, then invert onto a rack to cool completely.
- MAKE THE GLAZE: In a medium saucepan, combine the sugar and water and bring to a boil; stir to dissolve the sugar. Whisk in the cocoa and vanilla and let cool. Brush a thin layer of the glaze over the cake and let dry slightly. Repeat 3 more times, letting the glaze dry slightly before brushing the cake again. Refrigerate until the glaze is set and slightly cracked before serving.
DARK CHOCOLATE COCONUT-SPAGHETTI SQUASH CAKE | HAYL'S KITCHEN
From haylskitchen.com
CHOCOLATE COCONUT CAKE: RACHEL ALLEN - RTE.IE
From rte.ie
CHOCOLATE COCONUT LAYER CAKE | MY CAKE SCHOOL
From mycakeschool.com
DARK CHOCOLATE COCONUT CAKE IN A MUG - OH SWEET MERCY
From ohsweetmercy.com
CHOCOLATE COCONUT CAKE RECIPE - COOKIST
From cookist.com
COCONUT CHOCOLATE CAKE (GLUTEN-FREE, DAIRY-FREE, PALEO)
From livinghealthywithchocolate.com
CHOCOLATE COCONUT CAKE | THE BEST CHOCOLATE CAKE RECIPE
From lifeloveandsugar.com
AMAZING CHOCOLATE COCONUT CAKE - PRETTY. SIMPLE. SWEET.
From prettysimplesweet.com
DARK AND SUMPTUOUS CHOCOLATE CAKE | NIGELLA'S RECIPES | NIGELLA …
From nigella.com
CHOCOLATE COCONUT CREAM CAKE | A TASTE OF MADNESS
From atasteofmadness.com
FLOURLESS CHOCOLATE (COCONUT) CAKE - A BEAUTIFUL MESS
From abeautifulmess.com
MISS JONES BAKING CO|DARK CHOCOLATE COCONUT BUNDT CAKE RECIPE
From missjones.co
THE ROSE TABLE ON INSTAGRAM: “*NEW RECIPE* MY CHOCOLATE …
From instagram.com
CHOCOLATE COCONUT CAKE - BITE IT QUICK
From biteitquick.com
DARK CHOCOLATE COCONUT FILLING - COUNTRY LIVING
From countryliving.com
DARK CHOCOLATE CAKE RECIPE - LOUANA COCONUT OIL
From louana.com
DARK CHOCOLATE LAYER CAKE WITH COCONUT FROSTING RECIPE - GO …
From godairyfree.org
CHOCOLATE COCONUT CAKE - THE MINDFUL HAPA
From themindfulhapa.com
CHOCOLATE COCONUT CAKE RECIPE | BAKED BY AN INTROVERT
From bakedbyanintrovert.com
CHOCOLATE-COCONUT POUND CAKE RECIPE | BON APPéTIT
From bonappetit.com
COCONUT-DARK CHOCOLATE POUND CAKE - THE KITCHEN IS MY …
From thekitchenismyplayground.com
COCONUT CAKE RECIPES | FOOD & WINE
From foodandwine.com
DARK CHOCOLATE COCONUT TARTLETS RECIPE | REAL SIMPLE
From realsimple.com
CHOCOLATE-COCONUT CAKE RECIPE - TODAY
From today.com
CHOCOLATE DONUT CAKE WITH COCONUT CHEESECAKE FILLING | RECIPES …
From recipesjourney.com
COCONUT CAKE WITH CHOCOLATE COCONUT BUTTERCREAM
From cakebycourtney.com
COCONUT CAKE WITH DARK CHOCOLATE BITES | HOMEMADE RECIPE.
From mycookingplace.com
CHOCOLATE COCONUT CAKE WITH DARK CHOCOLATE GANACHE (V,GF)
From nutriholist.com
DARK CHOCOLATE COCONUT BITES RECIPE - PINCH OF YUM
From pinchofyum.com
EAGLE BRAND® | DARK CHOCOLATE COCONUT CAKE
From eaglebrand.ca
10 BEST DARK CHOCOLATE ESPRESSO CAKE RECIPES - YUMMLY
From yummly.com
CHOCOLATE-COCONUT LAYER CAKE RECIPE | MYRECIPES
From myrecipes.com
KETO-FRIENDLY DOUBLE-DARK CHOCOLATE COOKIES | KING ARTHUR BAKING
From kingarthurbaking.com
ULTIMATE CHOCOLATE COCONUT CAKE - 12 TOMATOES
From 12tomatoes.com
CHOCOLATE COCONUT CAKE WITH DARK CHOCOLATE GANACHE RECIPE
From woolworths.com.au
DARK CHOCOLATE COCONUT CAKE - KARA
From kara-coconut.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love