You are here

Chocolate-Coconut Cake

Chocolate-Coconut Cake

Nutrition Facts
  • cal. (kcal) 499
Chocolate-Coconut Cake
  • Makes: 12 servings
  • Prep: 25 mins
  • Cool: 10 mins
  • Bake: 30 mins at 350°F
  • 0
  • 1
  • 2
  • 3
  • 4
by 21 people
add your rating thank you for rating | add a comment

Ingredients

Shop Kitchen ▾
Cake
  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup low-fat buttermilk

Directions

  1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick spray.
  2. Cake. In bowl, whisk flour, cocoa, baking soda and salt. In large bowl, beat butter until smooth. Add brown sugar; beat until blended. Beat in eggs, one at a time, and vanilla. On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour. Spread into prepared pans.
  3. Bake at 350 degrees F for 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes directly onto racks; cool completely. While the cakes cool, make the frosting.
  4. Place one cake layer on pedestal. Spread top with 1 cup frosting and 1/2 cup coconut. Add second layer. Spread frosting on top and side of cake. Press remaining 2 1/2 cups coconut into frosting. Garnish with raspberries and mint, if desired.

Frosting

Ingredients

  • 1 16 - ounce box confectioners sugar
  • 1/4 cup boiling water
  • 1 1/2 stick unsalted butter, cut up
  • 4 ounces reduced-fat cream cheese, cut into pieces
  • 1/2 teaspoon coconut extract
  • 3 cups sweetened flake coconut
  • rasberries and mint to garnish (optional)

Directions

  1. Place confectioners' sugar in a large bowl. Beat in boiling water. Add butter and cream cheese, beating well on medium-high speed after adding each piece. Beat in extract. Refrigerate until firmer consistency, 30 minutes to 1 hour.

Nutrition Information for Chocolate-Coconut Cake

Servings Per Recipe: 12
PER SERVING: 499 cal., 24 g total fat (16 g sat. fat), 77 mg chol., 257 mg sodium, 70 g carb. (3 g fiber), 5 g pro.