How To make Coconut Topped Chocolate Cake

Chocolate Cake with Cream Cheese Frosting and Toasted Coconut Topping

Welcome Back! Here is a Go-To recipe for a moist southern chocolate cake with cream cheese frosting!! In the video, I am using toasted coconut, but you can add whatever you'd like to the cake to decorate the frosting - candy, chocolate shavings, pecans, chocolate chips or serve just plain with no toppings!!!! This also makes a really good birthday cake recipe!!! This cake bakes in a 9x13 pyrex or cake pan. It does not make a layer cake. But you won't regret it if you make this one!!! Here's the recipe:

Ingredients

- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups sugar
- 1 stick unsalted butter
- 3 tablespoons cocoa powder, regular or dark chocolate
- 1/2 cup vegetable oil
- 1 cup water
- 3 eggs, room temp
- 1/2 cup buttermilk (or 1/2 C Milk with 1 teaspoon vinegar), room temp
- 1 tablespoon vanilla extract


For the cream cheese icing:

- 1/2 cup (1 stick) butter, room temp
- 8 oz cream cheese softened, room temp
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 4 cups powdered sugar

Coconut Topping

- 1 bag (I used 2 cups) sweetened coconut flakes

Instructions

- Preheat the oven to 350°F and spray a 13X9 pan with nonstick baking spray. If you are serving this cake outside of the baking dish, line pan with parchment paper so it will be easy to remove cake from the pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a small saucepan, melt the butter, then stir in the cocoa powder, oil, and water. Heat to a boil, then boil for 1 minute.
- In the meantime, in a small bowl, mix together the eggs, buttermilk, and vanilla. Pour the heated mixture over the flour mixture and stir to make all dry ingredients wet - mixture should cool while doing this. Add the egg and buttermilk mixture and whisk until well combined, whisk until completely smooth!!!!
- Pour the batter into the prepared pan and bake for 35 to 45 minutes or until a tooth pick inserted into the center comes out clean. Allow to cool for at least 30 minutes before icing.

To make the icing:

- Combine butter and cream cheese in the bowl of a stand mixer (or you may use an electric mixer) and beat until creamy, well-combined, and lump-free.
- Add vanilla extract and salt and stir well to combine.
- With mixer on low, gradually add powdered sugar until completely combined.
- Use to frost completely cooled cake.

For the toasted coconut

- Add 2 cups coconut flakes into a skillet on the stove and heat on medium heat, stirring constantly. Stir until mixture starts browning, some flakes will turn golden brown. Remove immediately. Cool for 5 minutes, and then top cake liberallly with toasted coconut.

#cookbakelearn,#chocolatecake,#howtomakechocolatecake

Timecodes

0:00 - Introduction
0:06 - Ingredients
0:45 - Make the Cake
2:55 - Bake the Cake
3:24 - Make the Frosting
5:17 - Toasted Coconut Topping

Moist Chocolate Cake with Sourdough Discard and Coconut Topping

The best homemade chocolate cake with sourdough discard with coconut frosting. This cake is incredible! ????

For the written recipe and quick tips, please click this link here:

For 12 to 15 servings, you will need:

For the sourdough chocolate cake
3 large eggs, room temperature
1 tsp vanilla extract
325 grams sugar
250 grams sourdough discard, unfed
330 grams all-purpose flour, sifted
3 tbsp cocoa powder, sifted
30 grams milk
225 grams butter, melted and cool until lukewarm

For the coconut topping
50 grams powdered sugar
1 to 2 tbsp cocoa powder
75 grams desiccated coconut
75 grams butter, melted and cool until lukewarm
4 tbsp freshly brewed coffee, lukewarm

For the baking pan, I used 25x19cm.

ENJOY AND HAPPY BAKING! ????
Paula ❤

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Music: Happy Mistake by RKVC from YouTube Music Library