CHOCOLATE COCONUT
CAKE
This chocolate coconut cake features a layer
of rich chocolate cake topped with a creamy coconut sauce and chocolate
frosting. Adapted from All Recipes and Cooking Light.
Course Dessert
Cuisine American
Keyword chocolate coconut cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Calories 394 kcal
Author Dinner at the Zoo
Ingredients
For the chocolate
cake:
·
1 box devil's food cake mix
·
oil, eggs and water as directed on
cake mix package
·
cooking spray
For the coconut
sauce:
·
3/4 cup milk
·
3/4 cup granulated sugar
·
15 large marshmallows
·
3 cups flaked sweetened coconut
·
3/4 teaspoon cornstarch
For the chocolate
frosting:
·
3 tablespoons butter
·
6 tablespoons granulated sugar
·
4 1/2 tablespoons cocoa powder , sifted
·
4 1/2 tablespoons milk
·
2 and 1/2 cups powdered sugar
·
1 teaspoon vanilla extract
·
1/2 cup chocolate sprinkles
Instructions
1.
For the cake: Coat a 9"x13" pan with cooking
spray. Prepare the cake mix with the oil, eggs and water in amounts as directed
on the box and bake according to package instructions. Cool completely in the
pan.
2.
For the coconut sauce: Combine milk, sugar and
marshmallows in a medium saucepan, cook over medium heat for 5 minutes or until
the marshmallows are melted.
3.
Stir in coconut and cornstarch, bring to a boil. Cook one
minute, stirring constantly. Remove from heat and pour the coconut sauce over
the cake while it's still warm, then let cool completely before you add the
frosting.
4.
For the frosting: Melt butter in a small, heavy
saucepan over low heat. Add granulated sugar, milk and cocoa powder, cook for
2-3 minutes or until mixture is thoroughly combined.
5.
Remove from heat and cool slightly. Stir in powdered sugar
and vanilla. Pour over the cake. Add the sprinkles on top while the frosting is
still warm. Do not try to spread the frosting with a knife or it will not set
properly.
Recipe Notes
Make Ahead: The entire cake can be made a
day in advance.
Little Helpers: Sprinkle time! Let your kids
do the decorating
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