Chocolate Coconut Cake
Chocolate Coconut Cake
Rating: (1 rated)
Recipe Yield: Makes 1 (6-inch) layer cake, about 8 to 12 servings
Preparation

For the eggless chocolate cake:
Butter, nonstick cooking spray, or coconut oil for the pans
2 1/4 cups (280 grams) all-purpose flour, plus more for the pans
1 1/2 cups (300 grams) granulated sugar
6 tablespoons (35 grams) unsweetened cocoa powder
1 1/2 teaspoons baking soda
1/2 teaspoon ground cinnamon
3/4 teaspoon fine salt
1/2 cup (120 milliliters) melted coconut oil
1 1/2 tablespoons distilled white vinegar
1 1/2 teaspoons pure vanilla extract
1 1/2 cups (360 milliliters) hot strong-brewed coffee

For the coconut cream cheese frosting:
1 cup (2 sticks/225 grams) unsalted butter, at room temperature (see Recipe Note for vegan option)
4 ounces (115 grams) cream cheese, at room temperature (see Recipe Note for vegan option)
1/4 cup (60 milliliters) coconut cream (see Recipe Note)
3 1/2 cups (440 grams) powdered sugar, sifted

For the coconut caramel glaze:
3/4 cup (150 grams) granulated sugar
1 tablespoon agave nectar
2 tablespoons water
1/2 cup (120 milliliers) coconut cream or full-fat coconut milk
1/2 teaspoon vanilla bean paste

For assembly:
2 to 3 cups (170 to 255 grams) unsweetened coconut flakes

Make the eggless chocolate cake: Arrange a rack in the middle of the oven and heat to 350°F (175°C). Grease and flour 4 (6-inch or 15-centimeter) round cake pans and set aside.

In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, cinnamon, and salt.

Create a well in the dry mixture and pour in the coconut oil, vinegar, and vanilla. Stir to combine. While whisking, carefully pour in the coffee. Mix until fully combined, making sure to scrape the bottom of the bowl to incorporate any dry ingredients that may have gotten left behind.

Evenly divide the batter among the prepared pans. Bake for 24 to 26 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let them cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

Make the coconut cream cheese frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese together on medium until smooth. With the mixer on low, gradually add the coconut cream and powdered sugar until incorporated. Turn the mixer up to medium-high and mix until it is combined and creamy.

Make the coconut caramel glaze: Combine the sugar, agave, and water in a saucepan. Stir until combined. Heat over high heat until the mixture becomes a medium amber color and the

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