Chocolate-Coconut Cake

Chocolate-Coconut Cake

Makes 12
Prep 25 m
Cool 10 m
Bake 30 m




  1. 1 of 4 Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick spray.
  2. 2 of 4 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. 3 of 4 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. 4 of 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.
Nutrition Information for Chocolate-Coconut Cake
Servings Per Recipe: 12
Per Serving: 5 g pro., 499 kcal cal., 3 g fiber, 16 g sat. fat, 257 mg sodium, 77 mg chol., 24 g Fat, total, 70 g carb.
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Printed from 07/18/2019