Chocolate Coconut Layer Cake

Prep Time 30

Cook Time 30

Total Time 1

Servings 12 slices

Calories 550

A decadent and moist chocolate cake layered with coconut-flavored whipped cream cheese frosting, perfect for special occasions.

170 g unsalted butter, softened (do not microwave)
400 g sugar
3 large eggs eggs, room temperature (put cold eggs in warm water to warm quickly)
242 g all purpose flour
69 g unsweetened cocoa powder (measure sifted)
7 g baking powder (1 1/2 teaspoons)
6 g baking soda (1 teaspoon)
355 g buttermilk (if unavailable, see note)
8 g vanilla (2 teaspoons)
104 g vegetable oil (use canola oil)
75 g flaked sweetened coconut (for batter)

Preheat oven to 350°F (175°C), grease and flour three 8-inch round pans.
Mix dry ingredients in a bowl; combine wet ingredients in another. Beat butter and sugar until fluffy, add eggs one at a time, then fold in dry and wet alternately. Fold in coconut, divide batter into pans, and bake for 25-30 minutes.
Whip chilled heavy cream until stiff peaks form. Beat cream cheese with powdered sugar, vanilla, and coconut extract until smooth. Fold into whipped cream, refrigerate.
Assemble cake layers with frosting and coconut, frost the outside, press coconut into sides and top. Chill until ready to serve.

Chill the cake for a couple of hours before serving for best flavor and texture.

Calories: 550kcal

Cost: $20

Course: Dessert

Cuisine: American

Keyword: chocolate, coconut, layer cake