CHOCOLATE-CARAMEL-COCONUT CAKE
OK ... this recipe had me at Samoa. They are one of my favorite cookies, so I had pretty high expectations for this cake. It DOES taste like the cookie. So moist and yummy I found myself going back for just one more bite ... over and over.
Provided by Lindsay Fowler
Categories Cakes
Time 1h35m
Number Of Ingredients 33
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Add dry ingredients for cake into a medium sized bowl.
- 3. Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
- 4. While you are beating the cake bring the coffee to a boil in a sauce pan.
- 5. Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
- 6. This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
- 7. Take the 1/2 cup coconut and divide between the two pans. Sprinkle on top and push down into the batter with a spoon until submerged.
- 8. Put pans in the oven and set timer to 35 minutes.
- 9. While the cake is baking you should prepare your filling and icing.
- 10. For the caramel coconut filling- add shortening and butter to a bowl and mix with a mixer until blended. add powdered sugar and blend until smooth.
- 11. Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
- 12. Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
- 13. Add the coconut and stir until incorporated and put in refrigerator.
- 14. For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
- 15. Add the cocoa and vanilla and mix until completely combined.
- 16. While beating with a mixer alternate the powdered sugar and milk until fully combined.
- 17. Put chocolate icing in refrigerator.
- 18. Let the cake cool completely before attempting to frost.
- 19. Take the first layer and remove from pan onto a cake platform.
- 20. Take a knife and slice the cake horizontally to form two layers.
- 21. Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer.
- 22. Put the next layer on top of the filling. Spread this layer with chocolate icing and then top with a thick layer of the coconut filling.
- 23. Cut the other cake horizontally and add another layer to the cake.
- 24. Add the remaining coconut filling to this layer and top with the last cake layer.
- 25. Frost the entire outside of the cake with the chocolate icing.
- 26. Take the coconut for the topping and mix 2 cups unsweetened and three cups sweetened coconut on a large baking sheet. Spread out to a single layer.
- 27. Set in oven and bake at 350 stirring every 2 minutes until toasted. Depending on your oven it may be less than 10 minutes just make sure you are checking it or else it may scorch.
- 28. let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
- 29. Take the coconut working with small handfuls at a time and pack into the coconut cake. It is okay to press on the cake you want the coconut to stick completely. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake.
- 30. Drizzle the cake with chocolate syrup and caramel syrup.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Chloe Jackson
[email protected]I'm not a big fan of coconut, but I really enjoyed this cake. The caramel and chocolate flavors really balanced out the coconut flavor.
NadiD Naha
[email protected]This cake is so rich and decadent, it's perfect for a special occasion. I love the combination of chocolate, caramel, and coconut.
MD Robiul Awal Apon
[email protected]I've made this cake several times now and it's always a hit. It's a great recipe to have on hand for when you need a quick and easy dessert.
Yeabsira Adane
[email protected]This cake is a little time-consuming to make, but it's definitely worth the effort. It's the perfect cake for a special occasion.
Muhammad Faruk
[email protected]This cake is so moist and delicious, it's hard to believe it's gluten-free. I'm so glad I found this recipe!
mdhossain miya
[email protected]I made this cake for my daughter's birthday and she was so excited! She loved the chocolate and caramel flavors, and she especially loved the coconut frosting.
qari afzal
[email protected]I'm not a very experienced baker, but this cake was easy to make. I followed the instructions carefully and it turned out perfectly.
Ryan Parkinson
[email protected]This cake is a little pricey to make, but it's worth it for a special occasion. It's also a great way to impress your guests.
SM Mujahid
[email protected]I love that this cake can be made ahead of time. It's so convenient to be able to just pull it out of the freezer and thaw it when I'm ready to serve it.
Ibrahim Bello
[email protected]This cake is perfect for any occasion. It's elegant enough for a special event, but it's also easy enough to make for a weeknight dessert.
I love Jesus
[email protected]I made this cake for a potluck and it was a huge success! Everyone loved it and asked for the recipe.
Gurasees Singh
[email protected]This cake was a little too sweet for my taste, but it was still very good. I think I'll try using less sugar next time.
Aro The Boy School Corp
[email protected]I'm not a big fan of coconut, but I loved this cake! The caramel and chocolate flavors really balanced out the coconut flavor.
BD71 Gamer
[email protected]This cake is so easy to make, and it always turns out perfectly. I love that I can use a box cake mix and still get a delicious homemade cake.
Rawaldo Ortell
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best chocolate cake he's ever had.
Bob ert
[email protected]This cake was a hit! It was so moist and delicious, and the caramel and coconut flavors were perfect together. I'll definitely be making this again.