Chocolate Cake with Coconut Cream Frosting

Chocolate Cake with Coconut Cream Frosting
Staff Writer

Kids love to bake with mom on Mother’s Day! Chocolate is always a favorite! Make my delicious chocolate cake with coconut cream frosting and if you are gluten-free, make your cake using Moon Rabbit Foods Chocolate Cake Mix.

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6
Servings
1467
Calories Per Serving
Deliver Ingredients

Notes

If you are gluten-free, make your cake using Moon Rabbit Foods Chocolate Cake Mix.

Ingredients

Chocolate Cake

  • 2  Cups  flour
  • 3/4  Cups  unsweetened cocoa powder
  • 1/2  Teaspoon  sea salt
  • 1  Teaspoon  baking soda
  • 3/4  Teaspoons  baking powder
  • 3/4  Cups  unsalted butter, soften
  • large eggs, room temperature
  • 2  Cups  sugar
  • 2  Teaspoons  vanilla
  • 1 1/2  Cup  buttermilk
  • Cooking spray or butter for coating baking pans

Coconut Cream Frosting

  • 8-ounce packages cream cheese
  • 1  Cup  unsalted butter, softened (two sticks)
  • 1 1/2  Cup  confectioners' sugar
  • 1 1/2  Teaspoon  vanilla
  • 1/2  Cup  honey
  • 1 1/2  Cup  unsweetened shredded coconut, divided

Directions

Chocolate Cake

Preheat oven to 350 degrees. Coat two 9-inch round baking pans. 

In a large bowl combine flour, cocoa powder, salt, baking powder, and baking soda, and mix together.

In a large bowl, beat butter, eggs, and vanilla. Continue beating and slowly add sugar on a medium speed for 2 to 3 minutes.

Combine in flour mixture and buttermilk to batter while mixing batter. Continue to beat until batter is smooth.

Divide batter into the 2 prepared pans. Bake 25-30 minutes. A toothpick should come out clean.

Remove from oven and allow cakes to cool in pans for a few minutes before removing from pan. Place on a wire rack to cool completely.

Prepare frosting. When frosting add some of the coconut to the middle layer then the remaining to the top of the cake after frosting!

Coconut Cream Frosting

Using your stand mixer or hand mixer, blend the cream cheese and butter together until smooth. Add the confectioners' sugar, honey, and vanilla and continue to mix until the icing is very smooth, about 2 minutes. Add in 3/4 cup coconut and combine well into mixture.

Refrigerate for 30 minutes to 1 hour before icing your cake.

Nutritional Facts

Total Fat
66g
94%
Sugar
32g
36%
Saturated Fat
18g
75%
Cholesterol
3mg
1%
Carbohydrate, by difference
202g
100%
Protein
26g
57%
Vitamin A, RAE
1µg
0%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
213mg
21%
Choline, total
6mg
1%
Fiber, total dietary
27g
100%
Folate, total
215µg
54%
Iron, Fe
15mg
83%
Magnesium, Mg
90mg
28%
Manganese, Mn
1mg
56%
Niacin
8mg
57%
Pantothenic acid
1mg
20%
Phosphorus, P
548mg
78%
Riboflavin
2mg
100%
Selenium, Se
17µg
31%
Sodium, Na
1378mg
92%
Thiamin
2mg
100%
Water
85g
3%
Zinc, Zn
3mg
38%

Chocolate Cake Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cake Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Chocolate Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.

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