Chocolate Coconut Cake


2 sticks (8 ounces) butter, softened
2 cups sugar
1 teaspoon coconut extract
½ cup firmly packed unsweetened cocoa powder
5 eggs
2 ½ cups cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup buttermilk
2 ½ cups flaked coconut

For the Coconut Cream Cheese Frosting, Click here.
Preheat oven to 350 degrees. Grease and flour two 9-inch round cake pans.

In the large bowl of an electric mixer, beat together butter and sugar on medium speed until light and fluffy, 1 to 2 minutes. Add coconut extract and cocoa, beating until well blended. Add eggs one at a time, beating well after each addition.
Sift together flour, baking powder and baking soda. With mixer on low speed, add to chocolate mixture alternately with buttermilk, beating only until combined. Stir in 1 ½ cups coconut. Divide batter between two prepared pans.
Bake 30 to 35 minutes or until a cake tester inserted into center of cake comes out clean. Let cool in pans 15 minutes; then unmold into racks to cool completely.
Meanwhile, toast remaining 1 cup coconut in 300 degree oven for 6 to 8 minutes, or until golden brown. Let cool. Place one cake layer on serving dish. Spread with about one-third of the frosting. Place second layer on top of first and cover top and sides of cake with remaining frosting. Sprinkle toasted coconut over top and press gently into side of cake.

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