Chocolate Coconut Cake from King Arthur Flour

This Chocolate Coconut Cake from King Arthur Flour is a decadent and delicious treat that is sure to please any crowd. With its moist and fluffy chocolate cake layers, creamy coconut filling, and rich chocolate frosting, this cake is sure to be a hit.

The combination of flavors is sure to tantalize your taste buds and make your mouth water. Plus, it’s surprisingly easy to make.

So, if you’re looking for something special to make for your next gathering, this Chocolate Coconut Cake from King Arthur Flour is a must-try.

Timing For Chocolate Coconut Cake from King Arthur Flour

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Servings: 8

Yield: One 9-inch cake

{null}/

Image Credit: www.kingarthurbaking.com

Ingredients

Cake:

– 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour

– 1 teaspoon baking soda

– 1/2 teaspoon salt

– 1/2 cup (3 1/2 ounces) granulated sugar

– 1/2 cup (3 1/2 ounces) light brown sugar

– 1/2 cup (3 1/2 ounces) vegetable oil

– 2 large eggs

– 1 teaspoon coconut extract

– 1 teaspoon vanilla extract

– 1 cup (8 ounces) buttermilk

– 1 cup (3 ounces) sweetened shredded coconut

Frosting:

– 8 ounces cream cheese, at room temperature

– 1/2 cup (3 1/2 ounces) granulated sugar

– 1/2 teaspoon coconut extract

– 1/2 teaspoon vanilla extract

– 1/2 cup (2 ounces) sweetened shredded coconut, for garnish

Image Credit: kingarthurbaking.com/

Directions

1. Preheat oven to 350°F. 

To make a delicious Chocolate Coconut Cake from King Arthur Flour, begin by preheating your oven to 350°F. Grease and flour two 9” round cake pans and set aside.

2. In a medium bowl, whisk together the ingredients.

Baking a delicious chocolate coconut cake is a simple and rewarding process. To begin, gather the ingredients: 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup cocoa powder, 1/2 cup melted butter, 1 cup coconut milk, 1 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract.

3. In a large bowl, beat butter and granulated sugar.

To make a delicious Chocolate Coconut Cake from King Arthur Flour, begin by preheating the oven to 350°F. Grease and flour two 8″ or 9″ round cake pans. In a large bowl, beat together 1/2 cup (1 stick) butter and 1 1/2 cups granulated sugar until light and fluffy.

4. Add 2 large eggs.

Then, in a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cocoa powder, 1 teaspoon baking powder, and 1/4 teaspoon salt. In a large bowl, beat 1/2 cup (1 stick) butter and 1 cup granulated sugar until light and fluffy.

Add 2 large eggs, one at a time, beating until combined. Next, add 1 teaspoon vanilla extract and 1/2 cup coconut milk, and beat until smooth.

5. Alternately add the dry ingredients.

In a separate bowl, beat together 1 cup melted butter and 1 cup granulated sugar until light and fluffy. Add 2 eggs, one at a time, beating well after each addition. Alternately add the dry ingredients and 1 cup coconut milk, beginning and ending with the dry ingredients.

6. Divide the batter between the two prepared pans.

To divide the batter between the two prepared pans, first lightly grease the pans with butter or shortening and line the bottoms with parchment paper.

Next, measure the batter and divide it evenly between the two pans.

Once the batter is in the pans, use a rubber spatula to spread it out evenly. Finally, tap the pans on the counter a few times to release any air bubbles and to ensure the batter is evenly distributed.

7. Bake for 25-30 minutes.

Fold in the shredded coconut. Divide the batter between the two prepared pans and spread it out evenly. Bake for 25-30 minutes, or until a cake tester inserted into the center of the cakes comes out clean.

8. Cool the cakes in the pans for 10 minutes.

Divide the batter evenly between the two prepared pans. Bake for 30 to 35 minutes, or until a cake tester inserted into the center of the cakes comes out clean.

Cool the cakes in the pans for 10 minutes, then turn out onto a wire rack to cool completely. Once cooled, the cakes are ready to be frosted and served.

9. make the frosting.

To make the frosting, beat together 1/2 cup (1 stick) butter and 4 cups confectioners’ sugar until light and fluffy. Beat in 1/2 cup cocoa powder and 1/2 cup coconut milk until smooth. Spread the frosting over the cooled cakes and sprinkle with shredded coconut.

10. Add vanilla extract, coconut extract, and almond extract.

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Once the cake is cool, mix together 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut extract, and 1/2 teaspoon almond extract in a small bowl.

11. Gradually add coconut milk, beating until the desired consistency is reached.

To make the frosting, beat together 1/2 cup butter and 3 cups confectioners’ sugar until light and fluffy. Gradually add 1/4 cup coconut milk, beating until the desired consistency is reached. Spread the frosting over the cooled cakes.

13. Spread the frosting between the two layers, on the top, and around the sides of the cake.

Beat in 1/3 cup of coconut milk until smooth. To assemble the cake, place one layer on a cake plate. Spread the frosting between the two layers, on the top, and around the sides of the cake. Sprinkle the top with shredded coconut and serve.

14. Sprinkle the top of the cake with shredded coconut, if desired.

To assemble the cake, place one cake layer on a serving plate and spread with 1/2 cup coconut cream. Place the second layer on top and spread with 1/2 cup coconut cream. Sprinkle the top of the cake with shredded coconut.

15. Slice and serve. Enjoy!

Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Once the cake is cooled, use a serrated knife to slice the cake into 8-10 pieces. Serve the cake with a scoop of ice cream or a dollop of whipped cream, and enjoy!

Nutrition Facts (per serving)

Serving Size: 1 slice (1/12 of cake)

Calories: 341

Total Fat: 16.2g

Saturated Fat: 11.8g

Trans Fat: 0g

Cholesterol: 57mg

Sodium: 199mg

Total Carbohydrate: 45.7g

Dietary Fiber: 2.4g

Sugars: 29.3g

Protein: 4.3g

Decadent Chocolate Coconut Cake ~ Chocolate Cake with Cream Cheese Coconut Frosting ~ Easter Dessert

Special Tips

    1. Make sure to use room temperature ingredients for the best texture and flavor.
    2. Grease and flour the cake pans before pouring in the batter to ensure easy removal.
    3. Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
    4. Let the cake cool completely before frosting for best results.
    5. Toasted coconut flakes can be used to decorate the cake for a crunchy texture.

Leave a Comment

Your email address will not be published. Required fields are marked *