Chocolate Cake with Coconut Cream Frosting

Staff Writer
Chocolate Cake with Coconut Cream Frosting

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
1623
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
  • 3 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

  • 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

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.

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.

Nutritional Facts

Total Fat
103g
100%
Sugar
127g
N/A
Saturated Fat
63g
100%
Cholesterol
321mg
100%
Protein
18g
36%
Carbs
171g
57%
Vitamin A
777µg
86%
Vitamin B12
0.7µg
11%
Vitamin B6
0.2mg
9.7%
Vitamin C
1mg
2%
Vitamin D
2µg
N/A
Vitamin E
2mg
11%
Vitamin K
7µg
9%
Calcium
246mg
25%
Fiber
9g
34%
Folate (food)
42µg
N/A
Folate equivalent (total)
42µg
10%
Iron
4mg
21%
Magnesium
101mg
25%
Monounsaturated
25g
N/A
Niacin (B3)
1mg
6%
Phosphorus
426mg
61%
Polyunsaturated
5g
N/A
Potassium
591mg
17%
Riboflavin (B2)
0.4mg
24.8%
Sodium
864mg
36%
Sugars, added
119g
N/A
Thiamin (B1)
0.1mg
8%
Trans
2g
N/A
Zinc
3mg
17%

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