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Moist Layered Coconut Chocolate Cake Delight

Moist Layered Coconut Chocolate Cake Delight You'll Love

Experience the exquisite combination of rich chocolate and delicate coconut with this Moist Layered Coconut Chocolate Cake.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 slices
Course: DESSERTS
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour
  • 2 cups Granulated Sugar
  • 3/4 cup Unsweetened Cocoa Powder Use high-quality cocoa for flavor.
  • 1 teaspoon Baking Soda
  • 1 teaspoon Baking Powder
  • 1 teaspoon Salt
  • 1 cup Buttermilk Regular milk mixed with vinegar works as a substitute.
  • 1/2 cup Vegetable Oil
  • 3 large Eggs
  • 1 teaspoon Vanilla Extract
  • 1 cup Shredded Coconut Fold in gently.
  • 1 cup Hot Water Blooms cocoa for better flavor.
For the Frosting
  • 1 cup Unsalted Butter Softened.
  • 4 cups Powdered Sugar
  • 1/3 cup Additional Cocoa Powder
  • 1/4 cup Milk Adjust for desired consistency.
For Topping
  • 1 cup Toasted Shredded Coconut

Equipment

  • Oven
  • mixing bowls
  • whisk
  • Spatula
  • Cake Pans
  • sifter
  • wire rack

Method
 

Baking the Cake
  1. Preheat your oven to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and flouring them.
  2. Sift together the dry ingredients: flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Whisk the wet ingredients: buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
  4. Fold in shredded coconut and hot water.
  5. Divide the batter between prepared pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
  6. Cool the cakes for 10 minutes in the pans, then transfer to a wire rack to cool completely.
Making and Applying Frosting
  1. Beat the frosting ingredients together until smooth and creamy.
  2. Layer and frost the cooled cakes, adding toasted coconut as a topping.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 48gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 300IUCalcium: 50mgIron: 2mg

Notes

Storage: Keep cake wrapped in plastic at room temperature for 1-2 days; refrigerate for up to 5 days or freeze for up to 3 months.

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