This is such a delicious, rich chocolate cake topped with light, whipped coconut frosting and sprinkled with coconut flakes.
I wish I could talk about this cake all day…and I probably would. Although, I am on vacation and quickly have to finish this post before hubby wakes up from the nap. We got a whole two days off together while the little man is with grandparents and auntie.
We are having such a fun getaway, just the two of us. We can do whatever we want…ah, freedom!
This is a nice, rich chocolate cake paired with a light and fluffy whipped coconut frosting! The combination of the two makes the texture so perfect. Chocolate and coconut, of course, are wonderful together!
- (Recipe for basic chocolate cake is from March issue of Food Magazine)
- Basic Chocolate Cake:
- (Makes two 9-inch round single cakes)
- (Half the recipe for 1 layer)
- 1 cup of unsweetened cocoa powder
- 1½ cups of hot water
- 2½ cups of flour
- 1¼ cup of sugar
- 1½ tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 3 eggs, room temperature
- ¾ cups of vegetable oil
- ½ cup sour cream
- 2 tsp vanilla extract
- Coconut Whipped Frosting:
- (This will frost both cakes so half the recipe if halving the cake recipe)
- 1 cup of heavy whipping cream (cold)
- 1 cup of cream of coconut (crema de coco) (cold, keep in the fridge until ready to use)
- 2 tbs white granulated sugar
- 1 cup of coconut flakes per cake
- Basic Chocolate Cake:
- Preheat the over to 350. Spray two 9-inch round cake pans with cooking spray and lightly dust it with flour.
- Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside.
- In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
- Whisk together the vegetable oil, vanilla extract, eggs and sour cream.
- On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
- Lower the speed to low again and slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
- Using the spatula, scrape the sides and the bottom and continue mixing with the spatula until the batter is smooth.
- Divide the batter between the two 9-inch round cake pans and bake for 24-27 minutes. Cool completely before frosting.
- Whipped Coconut Frosting:
- Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes.
- Make sure that your heavy whipping cream and cream of coconut are both cold.
- Add the heavy whipping cream and cream of coconut in the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, add the sugar. Beat until stiff peaks appear (don't walk away far.)
- Make sure the cake is completely cooled or your frosting will melt!
- Frost the cake generously. Sprinkle with coconut flakes evenly, all over the cake.
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Remember to come back and link up to my party on Saturday night!!
I will be sharing this recipe at the wonderful parties in my party tab + Weekend Potluck, Thirty Handmade Days, and Rattlebridge Farm. Swing by and link up your own projects!
Want to see more cakes from me?