Aunt Nancys Coconut Chocolate Cake Recipes

CHOCOLATE COCONUT CAKE

Steps:

• Preheat oven to 350°F/180°. Grease an 8x8-inch pan
• In a large bowl, sift together flour, cocoa powder, baking powder, and salt. Mix in coconut. Set aside.
• In another medium bowl, whisk eggs and sugar until well combined. Add coconut cream, oil, and vanilla extract, and whisk until combined. Add egg mixture into flour mixture and fold with a rubber spatula just until combined. Do not overmix-the less you mix, the lighter the cake will be.
• Scrape batter into prepared pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely on a wire rack.
• To make the chocolate ganache: place chocolate and coconut cream in a medium heat-proof bowl, and microwave in 20-30 second-intervals, stirring in between each interval, until melted. Alternatively, set the bowl over a saucepan of simmering water, stirring occasionally, until melted. Pour ganache evenly over the cake. Refrigerate for 1 hour until the ganache is set.
• Cake can be kept in the refrigerator in an airtight container for up to 5 days.

AUNT NANCY'S COCONUT CHOCOLATE CAKE

Steps:

• Prepare cake batter according to package directions.
• Preheat oven to 350 degrees.
• Grease 9x13 inch pan.
• Cover the bottom of the pan with nuts and coconut.
• Pour cake batter evenly over the top.
• Melt margarine in medium-sized bowl.
• Add cream cheese to margarine and whip with electric mixer until smooth.
• Gradually add in powdered sugar and continue to whip until smooth.
• Drop cheese mixture by spoonfuls over the batter.
• Bake 40-45 minutes. You can't test this cake for doneness because it is too gooey!

AUNT CONNIE'S COCONUT CAKE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Grease a 10-inch tube pan.
• Combine flour, salt, and baking soda in a bowl.
• Beat 1 1/2 cup butter and 3 cups sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color.
• Beat eggs one at a time into butter mixture, allowing each egg to blend completely before adding the next. Beat in sour cream and 1 teaspoon vanilla extract with the last egg.
• Gradually stir flour mixture into egg mixture, mixing until just incorporated.
• Fold in 7 ounces flaked coconut, mixing just enough to evenly combine. Pour the batter into prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 90 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
• Whisk milk and cornstarch in a saucepan over medium heat until mixture becomes very thick, stirring constantly, about 5 minutes; set aside to cool completely.
• Beat 1 cup sugar, 1/2 cup butter, and shortening with an electric mixer in a bowl until mixture is smooth and creamy.
• Beat cooled milk paste and 2 teaspoons vanilla extract into sugar mixture to achieve a light and creamy frosting.
• Spread frosting over completely cooled cake and sprinkle remaining 3 1/2 ounces flaked coconut over the frosting.

BEST COCONUT CHOCOLATE CAKE

Steps:

• In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well. , Pour into a greased 15x10x1-in. baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. , Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted. Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake. Spread coconut mixture over top. Sprinkle with remaining almonds (pan will be full). , In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted. Remove from the heat; stir in chocolate chips until melted. Drizzle over almonds. Cool on a wire rack.

AUNT'S CHOCOLATE COCONUT CAKE

Steps:

• 1. Preheat oven to 350 degrees.Mix all cake ingredients with electric mixer 2 mins.Bake in greased 9x13 inch pan or 3 9 inch round cake pans. Bake 30 minutes. Cool. Frosting: Blend powdered sugar and enough cocoa to make the color of frosting you like into softened cream cheese. Add vanilla. Add enough milk to make spreading consistency . Spread between cake layers,sides and top.

SANDY'S CHOCOLATE CAKE

Steps:

• Preheat oven to 350°. Grease and flour three 9-in. round baking pans., In a large bowl, cream butter and brown sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; add to creamed mixture alternately with sour cream, beating well after each addition. Stir in water until blended., Transfer to prepared pans. Bake until a toothpick comes out clean, 30-35 minutes. Cool in pans 10 minutes; remove to wire racks to cool completely., For frosting, in a metal bowl over simmering water, melt butter and chocolates; stir until smooth. Cool slightly., In a large bowl, combine confectioners' sugar, sour cream and vanilla. Add chocolate mixture; beat until smooth. Spread frosting between layers and over top and sides of cake. Refrigerate leftovers.