Bakers Chocolate Coconut Cake Recipes

CHOCOLATE COCONUT CAKE

Steps:

• Preheat your oven to 170°C/150°C Fan. Grease the base and sides of two 20cm sandwich tins and line the base with baking/parchment paper. Set aside.
• To a large bowl add the flour, cocoa powder, baking powder, bicarbonate of soda, salt and sugar. Whisk to combine and set aside.
• In the bowl of your stand mixer fitted with a paddle attachment (or a large bowl if using a hand whisk) beat the butter on medium speed for 30 seconds to soften.
• Next add the vanilla extract, eggs one at a time until incorporated (around 10 seconds between each egg addition) and then the sour cream. Mix until just combined.
• Add half of your dry ingredients into this bowl and mix on low speed until just combined. Repeat with the remaining half of dry ingredients.
• Finally, add the hot coffee to this bowl and mix carefully on low speed (to avoid it splashing out of the bowl!) until just combined. The final mixture will be smooth and quite pourable.
• Pour and spread the mixture evenly between the two cake tins.
• Bake on the same shelf (or bake separately if they won't both fit) for 30 minutes. They will be baked when a skewer inserted into the centre comes out clean and they've slightly shrunken away from the sides of the tin. The cakes will be slightly cracked and domed when baked, though the dome will sink down as they cool.
• In the bowl of your stand mixer with the paddle attachment fitted (or a large bowl if using a hand mixer) beat the softened butter on medium-high speed for 1 minute to soften.
• With the mixer on low speed, add the icing sugar and cocoa powder a tablespoon at a time, until all incorporated.
• Add the salt, vanilla extract and milk, and then turn the mixer to medium-high speed for a full 5 minutes. This is essential to make the icing as light and fluffy as possible!
• Place the first cake layer onto your chosen serving plate so that the top of the cake is touching the plate as shown.
• Add just under 1/4 of the chocolate buttercream and spread evenly. Sprinkle 30g of the desiccated coconut evenly on top of the buttercream as shown.
• Add the next cake layer top side down onto the icing, the give a flat surface to the top of the cake. Alternatively, you could level the cake by cutting the top off, but I'm not great at doing this!
• Use the rest of the buttercream to cover the top and sides of the cake, and keep enough to put into a piping bag with a star nozzle to pipe swirls around the top of the cake as I've done (perfect for adding mini eggs/any other pretty decorations!)
• Sprinkle and press the coconut onto the sides of the cake (this does get messy but be patient, the effect and taste is worth it!). Sprinkle the remaining coconut on top of the cake.
• Leftovers can be stored in an airtight container in the fridge. Best eaten within 3 days.

ORIGINAL BAKER'S GERMAN SWEET CHOCOLATE CAKE

Steps:

• Melt Baker's German sweet chocolate in the 1/2 cup of boiling water.
• Cool.
• Cream butter and sugar until light and fluffy.
• Add 4 egg yolks, one at a time, beating after each.
• Add vanilla and melted chocolate. Mix until blended.
• Sift together sifted cake flour, baking soda, and salt.
• Add flour mixture to the chocolate mixture alternately with 1 cup of buttermilk.
• Fold in egg whites, stiffly beaten.
• Pour batter into the three 9-inch layer pans, lined on bottoms with paper.
• Bake in 350 (F) (moderate) oven for 30 to 35 minutes.
• While the cake is cooking, start to make the frosting.
• Combine in a saucepan evaporated milk, sugar, egg yolks, butter or margarine, and vanilla.
• Cook over medium heat, stirring constantly until thickened, about 12 minutes.
• Remove from heat.
• Add 1-1/3 cups Angel Flake coconut and 1 cup chopped pecans.
• Beat until cool and of spreading consistency.
• Cool cake, then frost between cake layers and top with the coconut-pecan frosting.

BAKER'S GERMAN'S CHOCOLATE AND COCONUT CAKE POPS

Steps:

• Prepare cake batter and bake as directed on package for 13x9-inch cake. Cool completely. Meanwhile, mix cream cheese and sugar in medium bowl until blended. Stir in 1/2 cup each coconut and nuts.
• Crumble cake into medium bowl. Add cream cheese mixture; mix well. Shape into 42 (1-inch) balls. Freeze 10 min. Meanwhile, toast remaining coconut; combine with remaining nuts.
• Melt chocolate as directed on package. Add shortening; mix well. Remove balls from freezer in small batches; insert lollipop stick into center of each. Dip balls in chocolate, then in coconut mixture. Stand, stick ends up, in shallow waxed paper-lined pan. Refrigerate 30 min. or until firm.

BAKER'S ONE BOWL CHOCOLATE CAKE RECIPE

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Add eggs, 1 at a time, beating with electric mixer on low speed after each addition until well blended. Add vanilla; mix well.
• Add 1/2 cup of the flour, the baking soda and salt; beat until well blended. Add remaining 2 cups flour alternately with water, beating until well blended after each addition. Pour evenly into 2 greased and floured 9-inch round cake pans.
• Bake 35 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove from pans. Cool completely on wire racks. Spread with your favorite frosting, if desired. (NOTE: Nutrition information is for unfrosted cake.)

CHOCOLATE COCONUT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
• Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
• Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
• Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
• Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
• If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
• Refrigerate for at least 1 hour before serving.