Dark Chocolate Coconut Cake Recipes

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CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

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.

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.

COCONUT CHOCOLATE CAKE I



Coconut Chocolate Cake I image

A very rich cake that tastes almost like a candy bar.

Provided by Leslie Tx

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Yield 12

Number Of Ingredients 9

1 (18.25 ounce) package dark chocolate cake mix
1 cup white sugar
2 tablespoons butter
¾ cup evaporated milk
20 large marshmallows
14 ounces flaked coconut
3 tablespoons unsweetened cocoa powder
4 cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • Mix and bake cake mix as directed for two 8 or 9 inch layers. Let layers cool then split each one in half horizontally to make a total of 4 layers.
  • In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers.
  • Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.

Nutrition Facts : Calories 619.6 calories, Carbohydrate 120.4 g, Cholesterol 9.7 mg, Fat 15.1 g, Fiber 4.7 g, Protein 4.6 g, SaturatedFat 11.8 g, Sodium 461.7 mg, Sugar 97.3 g

DARK CHOCOLATE CAKE WITH COCONUT-PEANUT BUTTER ITALIAN BUTTERCREAM



Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream image

Provided by Food Network

Categories     dessert

Time 4h15m

Yield 15 to 20 servings

Number Of Ingredients 18

4 cups all-purpose flour
2 cups cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher sea salt
5 1/2 cups sugar
6 sticks (3 cups) unsalted butter, cubed
2 1/2 cups buttermilk
4 teaspoons vanilla extract
10 large eggs
600 grams sugar
300 milliliters water
300 milliliters egg whites
150 grams granulated sugar
8 sticks (4 cups) unsalted butter, cubed
1/2 cup peanut butter
2 teaspoons vanilla extract
1 to 2 teaspoons coconut extract

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.

HOMEMADE MELT-IN-YOUR-MOUTH DARK CHOCOLATE (PALEO)



Homemade Melt-In-Your-Mouth Dark Chocolate (Paleo) image

Homemade chocolate that melts in your mouth. Made without artificial ingredients or waxes, this wholesome treat is ideal for the health conscious individual who enjoys an indulgent treat. Sweetness can be tweaked to taste, and add-in ingredients and combinations are endless. Enjoy!

Provided by Linda

Categories     Desserts     Chocolate Dessert Recipes     Dark Chocolate

Time 1h10m

Yield 8

Number Of Ingredients 4

½ cup coconut oil
½ cup cocoa powder
3 tablespoons honey
½ teaspoon vanilla extract

Steps:

  • Gently melt coconut oil in a saucepan over medium-low heat. Stir cocoa powder, honey, and vanilla extract into melted oil until well blended. Pour mixture into a candy mold or pliable tray. Refrigerate until chilled, about 1 hour.

Nutrition Facts : Calories 157 calories, Carbohydrate 9.4 g, Fat 14.7 g, Fiber 1.8 g, Protein 1.1 g, SaturatedFat 12.9 g, Sodium 1.5 mg, Sugar 6.6 g

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Top Asked Questions

How do you make a chocolate coconut cake?
1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides. 2. Add all dry ingredients for the cake to a large bowl and whisk together. 3. Add eggs, buttermilk and vegetable oil to the dry ingredients and mix well. 4. Add vanilla to boiling water and add to mixture.
What kind of cake to make with coconut icing?
This Chocolate Coconut Cake is my favorite chocolate cake recipe – it’s moist for days and super chocolatey. And the coconut icing & toasted coconut topping compliment the cake perfectly. 1. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
How do you make a chocolate coconut glaze?
This easy glaze is made with two ingredients: chocolate and coconut cream. You can either melt them together in a double boiler (set a heat-proof bowl over simmering water) or in the microwave. Once melted and combined, pour the ganache over the cake and refrigerate for at least 1 hour until set.
How do you make a coconut cream cheese cake?
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.

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