Chocolate Cake With Coconut Cream Frosting

4 from 1 ratings

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. Click here to see more recipes on Cindy’s Table.

Servings

servings

Ingredients

2 cup flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon sea salt
1 teaspoon baking soda
3/4 teaspoon baking powder
3/4 cup unsalted butter, soften
3 large eggs, room temperature
2 cup sugar
2 teaspoon vanilla
1 1/2 cup buttermilk
cooking spray or butter for coating baking pans
2 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

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!
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.