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 extract
104 g vegetable oil (canola oil used)
75 g flaked sweetened coconut (for batter)

Preheat oven to 350°F (175°C), grease and flour three 8-inch round pans.
Mix flour, cocoa, baking powder, and baking soda; set aside. Combine buttermilk, oil, and vanilla.
Cream butter and sugar until fluffy, add eggs one at a time, then alternate adding dry and wet ingredients. Fold in coconut.
Divide batter into pans, bake for 25-30 minutes, cool, then assemble with frosting and coconut garnish.
Whip chilled heavy cream until stiff peaks form, then fold in cream cheese mixture. Frost and decorate the cake.

Refrigerate the cake a few hours before serving for best flavor and texture.

Calories: 550kcal

Cost: $20

Course: Dessert

Cuisine: American

Keyword: chocolate, coconut, layer cake