Best 2 Dark Chocolate Coconut Cake Recipes
Indulge in a culinary delight with our decadent Dark Chocolate Coconut Cake! This tantalizing dessert combines the rich flavors of dark chocolate and coconut, creating a symphony of taste that will leave you craving more. With three tempting recipes to choose from, you can create a classic Dark Chocolate Coconut Cake, a luscious Chocolate Coconut Bundt Cake, or individual Chocolate Coconut Cupcakes. Each recipe offers a unique twist on this classic flavor combination, ensuring that there's something for every chocolate and coconut lover. Whether you're a seasoned baker or just starting out, our detailed instructions and helpful tips will guide you through the process, making it easy to create these delectable treats. So, gather your ingredients, preheat your oven, and let's embark on a baking journey that will satisfy your sweet tooth and leave your taste buds dancing with joy!
Let's cook with our recipes!
DARK CHOCOLATE CAKE WITH COCONUT-PEANUT BUTTER ITALIAN BUTTERCREAM
Provided by Food Network
Categories dessert
Time 4h15m
Yield 15 to 20 servings
Number Of Ingredients 18
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.
DARK CHOCOLATE COCONUT CAKE
I love coconut. The original recipe (given to me by a friend in Alexandria, LA) called for a can of dark chocolate icing; I like the recipe for homemade frosting better, but if you are pressed for time, you can certainly use the store bought variety.
Provided by Debra Schweikert
Categories Cakes
Time 1h10m
Number Of Ingredients 13
Steps:
- 1. Prepare cake mix according to package directions--use 9" cake pans.
- 2. Cool thouroughly; then cut each layer in half horizontally (you want 4 layers)
- 3. In a heavy saucepan, mix evaporated milk (regular sized can--not the mini can!),sugar, and butter and bring to a boil; turn heat down to simmer and cook for 5 minutes.
- 4. Remove from heat and add marshmallows; stir until melted.
- 5. Add coconut and pecans and mix well; spread venly between three layers.
- 6. To make frosting, melt the butter and stir in cocoa.
- 7. Alternately add powdered sugar and milk (add additional milk a teaspoon at a time if necessary to get the mixture to a spreadable consistency).
- 8. Stir in vanilla.
- 9. Frost top and sides with frosting; refridgerate.
Tips:
- For a richer chocolate flavor, use high-quality dark chocolate with a cocoa content of at least 70%.
- Use unsweetened coconut milk to avoid the cake being too sweet.
- Be sure to toast the coconut before adding it to the cake batter. This will bring out its flavor and make it more fragrant.
- If you don't have coconut extract, you can use 1 teaspoon of vanilla extract instead.
- To make the cake extra moist, brush it with simple syrup before adding the frosting.
- For a decadent chocolate ganache, use heavy cream instead of milk.
- If you want a lighter frosting, use whipped cream instead of butter.
- Be creative with your decorations! You can use chocolate shavings, coconut flakes, or even fresh berries to top the cake.
Conclusion:
This dark chocolate coconut cake is the perfect dessert for any occasion. It's rich, moist, and full of flavor. With its combination of chocolate and coconut, it's sure to please everyone at your table. So next time you're looking for a special dessert, give this cake a try - you won't be disappointed!
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