CHOCOLATE COCONUT CAKE
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 8 to 10 servings
Number Of Ingredients 12
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.
CHOCOLATE-CARAMEL-COCONUT CAKE
OK ... this recipe had me at Samoa. They are one of my favorite cookies, so I had pretty high expectations for this cake. It DOES taste like the cookie. So moist and yummy I found myself going back for just one more bite ... over and over.
Provided by Lindsay Fowler
Categories Cakes
Time 1h35m
Number Of Ingredients 33
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Add dry ingredients for cake into a medium sized bowl.
- 3. Add eggs, milk, vanilla, and oil and beat with a mixer for 2-3 minutes.
- 4. While you are beating the cake bring the coffee to a boil in a sauce pan.
- 5. Pour the coffee into the batter after the 2 minutes is up and mix until smooth.
- 6. This is a very soupy batter, it will pour easily. Pour into two oiled and floured 9" circle baking pans.
- 7. Take the 1/2 cup coconut and divide between the two pans. Sprinkle on top and push down into the batter with a spoon until submerged.
- 8. Put pans in the oven and set timer to 35 minutes.
- 9. While the cake is baking you should prepare your filling and icing.
- 10. For the caramel coconut filling- add shortening and butter to a bowl and mix with a mixer until blended. add powdered sugar and blend until smooth.
- 11. Heat milk in a cup in the microwave and add brown sugar. Stir until dissolved.
- 12. Add the milk mixture and caramel flavoring to the icing and beat for about a minute with a mixer.
- 13. Add the coconut and stir until incorporated and put in refrigerator.
- 14. For the chocolate icing- Melt the butter in the microwave in a medium sized bowl.
- 15. Add the cocoa and vanilla and mix until completely combined.
- 16. While beating with a mixer alternate the powdered sugar and milk until fully combined.
- 17. Put chocolate icing in refrigerator.
- 18. Let the cake cool completely before attempting to frost.
- 19. Take the first layer and remove from pan onto a cake platform.
- 20. Take a knife and slice the cake horizontally to form two layers.
- 21. Set top layer to the side, and spoon some of the coconut filling out onto the cake. Spread the filling thickly to cover the layer.
- 22. Put the next layer on top of the filling. Spread this layer with chocolate icing and then top with a thick layer of the coconut filling.
- 23. Cut the other cake horizontally and add another layer to the cake.
- 24. Add the remaining coconut filling to this layer and top with the last cake layer.
- 25. Frost the entire outside of the cake with the chocolate icing.
- 26. Take the coconut for the topping and mix 2 cups unsweetened and three cups sweetened coconut on a large baking sheet. Spread out to a single layer.
- 27. Set in oven and bake at 350 stirring every 2 minutes until toasted. Depending on your oven it may be less than 10 minutes just make sure you are checking it or else it may scorch.
- 28. let the coconut cool and add the non-toasted cup of sweetened coconut to the mixture.
- 29. Take the coconut working with small handfuls at a time and pack into the coconut cake. It is okay to press on the cake you want the coconut to stick completely. This will get a little messy you will get icing on your hands but the point is to get all of the coconut on the cake.
- 30. Drizzle the cake with chocolate syrup and caramel syrup.
CHOCOLATE CARAMEL-CREME CANDY CAKE
Inspired by candies from a box of chocolates, this pleasantly bitter caramel creme-filled chocolate cake is sweetened on the outside with a smooth milk chocolate ganache.
Provided by Food Network Kitchen
Categories dessert
Time 4h55m
Yield 10 to 12 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Butter two 8-inch square cake pans, line the bottoms with parchment paper. Butter the parchment and dust with flour, tapping out excess.
- Whisk the flour, sugar, cocoa powder, baking soda, baking powder and salt together in a large bowl. Whisk the melted butter, buttermilk, egg, vanilla and 1/2 cup water together in another bowl until smooth. Add the wet ingredients to the dry ingredients, whisking until just combined. Divide the batter between the prepared cake pans, smoothing the tops. Bake, rotating the pans halfway through cooking, until a toothpick inserted in the center of each cake comes out clean, about 25 minutes.
- Let the cakes cool in the pans for 15 minutes, then turn them out onto a cooling rack set over a baking sheet. Discard the parchment paper and flip the cakes right side up again. Let the cakes cool completely.
- Make the caramel creme: Heat 1/2 cup sugar in a small nonstick skillet over medium-high heat. Cook, stirring with a rubber spatula, until it turns dark amber in color, 4 to 5 minutes. Remove the pan from the heat and pour in the heavy cream (mixture will bubble up). When the bubbles subside, add the remaining 1/4 cup sugar and the salt and stir until both dissolve in the caramel. Scrape the caramel into the bowl of a food processor and let cool completely.
- Combine the gelatin with 1 tablespoon cold water in a small bowl and let stand for 5 minutes to soften. Heat the gelatin in the microwave until it melts completely, about 10 seconds, stirring to dissolve. Add the gelatin mixture, cream cheese and sour cream to the food processor and process until smooth. Scrape the caramel creme filling into a bowl and refrigerate, checking every 5 minutes, until it is just thick enough to spread, 5 to 15 minutes. (Do not let the filling firm up too much.) Before layering the cake, give the mixture a good whisking to aerate it slightly. This will make for a lighter texture.
- Place one cake on a cake stand and pile the caramel filling in the center, spreading it in a thick layer almost to the edge. Top with the remaining cake, aligning the layers directly on top of each other so the cake does not lean. Refrigerate the assembled cake for 1 hour.
- Meanwhile, make the chocolate ganache: Bring the cream to a simmer in a small saucepan then remove from the heat. Add the chocolate, shaking the pan gently to submerge it. Allow the pan to stand, off the heat, for 3 minutes to melt the chocolate. Whisk the ganache until smooth, then refrigerate until it is just thick enough to spread (like mayonnaise), about 15 minutes. (Do not let the ganache harden too much.)
- Stir the ganache again and scoop it on top of the cake, spreading it over the top and sides. Refrigerate the cake until the ganache is set, at least 2 hours or overnight.
BEST COCONUT CHOCOLATE CAKE
I hope other families enjoy this chocolate coconut cake as much as my family does. I've given almost 100 copies of this recipe to others who have tried the cake and liked it. -Dorothy West, Nacogdoches, Texas
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 35 servings.
Number Of Ingredients 18
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.
Nutrition Facts : Calories 317 calories, Fat 18g fat (10g saturated fat), Cholesterol 37mg cholesterol, Sodium 199mg sodium, Carbohydrate 39g carbohydrate (29g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE COCONUT CAKE
The fine, feathery crumb of this dessert, which is on the lighter side of chocolate cakes, is balanced by a slather of glossy, fudgy frosting. A topping of shredded coconut provides additional richness and texture. Make it the day before serving; its flavor only improves overnight.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h15m
Yield One 10-inch torte, 8 to 10 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and bring a medium pot of water to a boil. Butter a 10-inch springform pan.
- Make the cake: In a metal bowl, combine the butter and chocolate; place the bowl over (not in) the pot of simmering water. Melt the chocolate, stirring occasionally, then remove from heat to cool slightly. (Alternatively, melt the chocolate and butter in the microwave on a low setting.)
- Into a medium bowl, sift the flour, baking powder, cocoa powder and salt. Add the shredded coconut and stir to combine.
- In the bowl of an electric mixer, beat the egg yolks and sugar until pale and fluffy. Add the cooled chocolate mixture, mix to combine. Alternating, fold the flour mixture and the cream into the batter.
- In the clean bowl of an electric mixer, beat the egg whites until stiff, then fold gently into the batter. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of cake emerges clean, about 50 minutes. Cool on a wire rack.
- Make the frosting: In a medium heatproof bowl, melt the chocolate over a pot of simmering water (or you can do this in a microwave on a low setting). Remove from heat and stir in the butter. Cool slightly, until the chocolate thickens somewhat, then spread the frosting over the cake. Sprinkle coconut on top; let set, then serve.
Nutrition Facts : @context http, Calories 810, UnsaturatedFat 17 grams, Carbohydrate 56 grams, Fat 63 grams, Fiber 9 grams, Protein 10 grams, SaturatedFat 42 grams, Sodium 179 milligrams, Sugar 31 grams, TransFat 1 gram
More about "chocolate coconut caramel skillet cake recipes"
CHOCOLATE SKILLET CAKE - PUREWOW
From purewow.com
Estimated Reading Time 1 min
- In a large bowl, whisk the sugar with the brown sugar, flour, cocoa powder, baking powder and salt to combine. In a medium bowl, whisk the half-and-half with the melted butter and vanilla extract to combine.
- Add the half-and-half mixture to the flour mixture and mix just until fully combined. Pour the batter into the prepared skillet and spread into an even layer.
- Pour the coffee over the batter (don't stir!) and then transfer the skillet to the oven. Bake until the cake is set at the edges but still looks jiggly in the center when you move the skillet, 25 to 30 minutes.
CHOCOLATE COCONUT CARAMEL SKILLET CAKE - BETTYCROCKER.COM
From bettycrocker.com
Estimated Reading Time 2 mins
CARAMEL COCONUT POKE CAKE RECIPE - AVERIE COOKS
From averiecooks.com
BEST CHOCOLATE CARAMEL CAKE - COPYKAT RECIPES
From copykat.com
CHOCOLATE CARAMEL CAKE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
CROCKPOT CHOCOLATE CARAMEL CAKE - THE BEST BLOG RECIPES
From thebestblogrecipes.com
CHOCOLATE BANANA SKILLET CAKE | MYRECIPES
From myrecipes.com
10 BEST MUFFINS WITH CAKE MIX RECIPES | YUMMLY
From yummly.com
31 BUNDT CAKE RECIPES FOR BEAUTIFUL BAKING WITHOUT FUSS
From epicurious.com
CHOCOLATE CARAMEL CAKE - OUR HAPPY MESS
From ourhappymess.com
BEST CHOCOLATE CARAMEL COCONUT CAKE RECIPES
From alicerecipes.com
CHOCOLATE COCONUT CARAMEL SKILLET CAKE | RECIPE | SKILLET CAKE, …
From pinterest.com
COCONUT POKE CAKE | VALERIE'S KITCHEN
From fromvalerieskitchen.com
TOASTED ALMOND AND COCONUT CAKE WITH WHITE CHOCOLATE …
From allrecipes.com
COCONUT CAKE | BBC GOOD FOOD
From bbcgoodfood.com
COCONUT SHEET CAKE - BAKE OR BREAK
From bakeorbreak.com
25 EASY SKILLET CAKES ANYONE CAN MAKE - INSANELY GOOD
From insanelygoodrecipes.com
BUTTER PECAN COOKIES - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
CHOCOLATE CARAMEL COCONUT CUPCAKES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love