Chocolate Coconut Sheet Cake Recipes

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CHOCOLATE COCONUT SHEET CAKE



Chocolate Coconut Sheet Cake image

This Chocolate Coconut Sheet Cake is your classic sheet cake with toasted coconut added to it. Think Almond Joy meets a cake!

Provided by Christy Denney

Categories     Dessert

Time 1h5m

Number Of Ingredients 23

3/4 cup sweetened coconut flakes
2 cups all-purpose flour
1 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon baking soda
1/2 teaspoon table salt
1 cup (2 sticks) unsalted butter
1 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup sour cream
2 large eggs, whisked
1 tablespoon vanilla extract
3/4 cup sweetened coconut flakes
1/2 cup (1 stick) unsalted butter
3 1/2 tablespoons unsweetened cocoa powder
1/3 cup milk
1 teaspoon vanilla extract
1/4 teaspoon table salt
3 cups powdered sugar (, sifted)
1 1/2 cups sugar
1/2 (1 stick) salted butter, cut into cubes, at room temperature
3/4 cup heavy cream (, at room temperature)
1/4 teaspoon fine sea salt

Steps:

  • Preheat oven to 350 degrees F. Line a large (18x13 inch) rimmed baking sheet with aluminum foil and spread the coconut evenly over the pan. Toast in the oven for 5 to 7 minutes, or until golden brown. Be careful! It can burn easily if you don't watch it. Stir the coconut halfway through to prevent the bottom form burning. Transfer to a plate to cool.
  • Grease the same baking sheet with nonstick cooking spray. In a large bowl, combine the flour, granulated sugar, brown sugar, baking soda, and salt. Set aside.
  • In a medium saucepan, melt the butter over low heat. Stir in the milk and cocoa powder. Bring to a light simmer and then remove from the heat and let cool slightly. Slowly add the butter mixture to the flour mixture and stir until combined. Stir in the sour cream, eggs, and vanilla. Add the coconut and stir just until combined. Pour the mixture into the prepared pan. Bake for 20 minutes or until toothpick inserted into the center comes out clean.
  • While the cake is baking, in a medium saucepan, melt the butter over low heat. Stir in the cocoa powder and bring the mixture to a light summer. Remove from the heat and stir in the milk, vanilla, and salt. Slowly stir in the powdered sugar.
  • Immediately after the cake comes out of the oven, pour the icing evenly over the top. Immediately sprinkle the toasted coconut on top of the icing while it is still hot.
  • Let cool completely and then cut into squares. For an extra special touch drizzle caramel sauce (directions below) on top before serving.
  • In a large saucepan, heat the sugar over medium heat, stirring continuously with a whisk or spoon, for 5 to 7 minutes. The sugar will begin to turn clumpy before melting into liquid. Keep stirring, and be careful to not let it burn.
  • Once the sugar has melted and there are no more clumps, add the butter immediately. Grab a new spoon and keep stirring until the butter has completely melted, 1-2 minutes.
  • Reduce the heat to low and very slowly and carefully pour in the heavy cream (watch out - it will bubble up and sputter). Stir continuously for 1 minute, or until the cream has been incorporated. Remove from the heat and stir in the salt.
  • Let cool for a few minutes in the pan and then pour into a glass jar. Store in the refrigerator for up to 2 weeks. Warm in the microwave for 30 seconds before stirring.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Shiran

Number Of Ingredients 12

3/4 cup (105g) all-purpose flour
1/2 cup (50g) cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup desiccated or shredded coconut (unsweetened)
2 large eggs
1 cup (200g) granulated sugar
1 cup (240 ml) coconut cream
1/2 cup vegetable/canola oil
1/2 teaspoon pure vanilla extract
130 g/4.5 oz. semisweet or bittersweet chocolate (, finely chopped)
1/2 cup (120 ml) coconut cream

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.

CHOCOLATE-COCONUT SHEET CAKE



Chocolate-Coconut Sheet Cake image

Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture. The 12 generous slices can be cut smaller to feed a larger crowd.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 1h20m

Number Of Ingredients 19

Unsalted butter, softened, for pan
3/4 cup unsweetened cocoa powder, plus more for dish
1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon coarse salt
2 large eggs, lightly beaten
3/4 cup low-fat buttermilk
3/4 cup warm strong brewed coffee
3 tablespoons safflower oil
1 teaspoon pure vanilla extract
1 stick plus 2 tablespoons unsalted butter, plus more for dish
2 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
3 cups finely shredded dried unsweetened coconut
2/3 cup warm strong brewed coffee
1 teaspoon pure vanilla extract
Whipped cream and toasted large-flake coconut, for serving

Steps:

  • Cake: Preheat oven to 350 degrees. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder. Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth. Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into center comes out clean, about 25 minutes.
  • Topping: Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture. Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
  • To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

Provided by Giada De Laurentiis

Categories     dessert

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 12

Nonstick spray
One 14-ounce bag sweetened shredded coconut (about 4 cups)
2 teaspoons instant espresso
1 1/4 cups water
One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
1/2 cup vegetable oil
3 eggs
Two 8-ounce blocks Neufchatel cream cheese, at room temperature
1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup coconut milk
1/2 teaspoon kosher salt
2 1/2 cups powdered sugar

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.

EASY COCONUT SHEET CAKE



Easy Coconut Sheet Cake image

This is my go-to coconut sheet cake when I am entertaining a lot of people or I need to bring something for a potluck. It is made with buttermilk which makes it super moist and delicious and it is very easy to make. Depending on what I am making it for, I either cut it into little square bites or regular-sized coconut cake pieces.

Provided by Tinkerbell

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h45m

Yield 20

Number Of Ingredients 9

1 tablespoon butter
4 cups all-purpose flour
2 tablespoons baking powder
1 ¾ cups white sugar
3 eggs
2 cups buttermilk
1 ¾ cups unsweetened coconut flakes
½ cup white sugar
1 ¾ cups heavy whipping cream

Steps:

  • Preheat oven to 275 degrees F (135 degrees C). Grease a large, rimmed baking sheet with butter.
  • Mix flour and baking powder in a bowl.
  • Beat 1 3/4 cups sugar and eggs in a large bowl with an electric mixer until well combined. Add flour mixture and buttermilk alternately in 3 or 4 batches, beating after each addition on low speed until well combined. Spread batter onto the prepared baking sheet, smoothing out with a spatula.
  • Mix coconut flakes with 1/2 cup sugar and sprinkle evenly over the batter.
  • Bake in the preheated oven until set and lightly browned, about 30 minutes. Remove from oven and immediately pour heavy cream all over the cake while cake is still hot. Cool completely for about 1 hour, then cut into squares or rectangles.

Nutrition Facts : Calories 328.7 calories, Carbohydrate 45.7 g, Cholesterol 55.6 mg, Fat 14.6 g, Fiber 2 g, Protein 5.2 g, SaturatedFat 10.2 g, Sodium 196.8 mg, Sugar 24.4 g

CHOCOLATE COCONUT SHEET CAKE RECIPE BY TASTY



Chocolate Coconut Sheet Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all-purpose flour, McCormick Ground Cinnamon, salt, baking soda, cocoa powder, butter, light brown sugar, large eggs, McCormick® vanilla extract, Thai Kitchen® coconut milk, chocolate frosting, shredded coconut

Provided by Tayo Ola

Categories     Desserts

Yield 10 servings

Number Of Ingredients 13

nonstick cooking spray, for greasing
2 cups all-purpose flour
1 teaspoon McCormick Ground Cinnamon
½ teaspoon salt
1 teaspoon baking soda
½ cup cocoa powder
1 cup butter, softened
2 cups light brown sugar
4 large eggs
1 teaspoon McCormick® vanilla extract
13 ½ oz Thai Kitchen® coconut milk, 1 can
16 oz chocolate frosting
1 ½ cups shredded coconut

Steps:

  • Preheat oven to 350℉ (175˚C). Line a baking sheet with parchment paper and grease with nonstick spray.
  • In a medium bowl, sift together the flour, cinnamon, salt, baking soda, and cocoa powder. Whisk to combine.
  • In a large bowl, cream together the butter and brown sugar with an electric hand mixer until fluffy. Add the eggs, 1 at a time, beating to incorporate each addition before adding the next. Add the vanilla and beat to combine.
  • Add ½ of the flour mixture to the butter mixture and beat on low speed to incorporate. Add ½ of the coconut milk and beat again. Add the remaining flour, then the remaining coconut milk, and beat until fully incorporated.
  • Pour the cake batter onto the prepared baking sheet and spread in an even layer.
  • Bake for 20-25 minutes, or until the center is set and edges begin to pull away from the pan. Let cool completely.
  • Once the cake is cooled, scoop the chocolate frosting on top and spread in an even layer. Sprinkle the shredded coconut on top.
  • Slice and serve.
  • Enjoy!

Nutrition Facts : Calories 752 calories, Carbohydrate 90 grams, Fat 41 grams, Fiber 3 grams, Protein 8 grams, Sugar 59 grams

BEST COCONUT CHOCOLATE CAKE



Best Coconut Chocolate Cake image

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

2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, cubed
1 cup water
1/4 cup baking cocoa
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
TOPPING:
1 can (12 ounces) evaporated milk, divided
1-1/4 cups sugar, divided
20 large marshmallows
1 package (14 ounces) sweetened shredded coconut
2 cups slivered almonds, toasted, divided
1/2 cup butter, cubed
1 cup semisweet chocolate chips

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 SHEET CAKE WITH COCONUT FROSTING



Chocolate Sheet Cake with Coconut Frosting image

Provided by Food Network Kitchen

Categories     dessert

Time 2h45m

Yield 8 servings

Number Of Ingredients 9

One-Bowl Chocolate Cake Batter (see related recipe below)
3/4 cup sugar
2 large egg whites, at room temperature
3 tablespoons cold water
2 teaspoons pure vanilla extract
1/4 teaspoon coconut extract
1/4 teaspoon cream of tartar
Pinch of salt
Toasted coconut flakes, for topping

Steps:

  • Make One-Bowl Chocolate Cake Batter and bake following the sheet cake instructions.
  • Make the frosting: Whisk the sugar, egg whites, water, vanilla and coconut extracts, cream of tartar and salt in a large heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Keeping the bowl over the simmering water, beat with a hand mixer on medium-high speed until thick, glossy stiff peaks form, about 7 minutes. Remove the bowl from the pan and beat until slightly cooled, about 30 seconds.
  • Assemble the cake: Spread the frosting on the cake, making peaks with the back of a spoon. Toast the frosting with a kitchen torch until lightly browned. Top with toasted coconut flakes.

CHOCOLATE COCONUT CAKE



Chocolate Coconut Cake image

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

7 ounces/200 grams unsalted butter (1 3/4 sticks), plus more for the pan
5 1/4 ounces/150 grams chopped dark chocolate (at least 60 percent)
1 1/4 cups/155 grams all-purpose flour
2 teaspoons/10 grams baking powder
2 tablespoons/15 grams cocoa powder
1/4 teaspoon/1 gram kosher salt
1 cup plus 1 tablespoon/100 grams unsweetened shredded coconut
4 large eggs, whites and yolks separated
1 cup/200 grams superfine sugar
3/4 cup plus 2 tablespoons/200 milliliters heavy cream
7 ounces/200 grams chopped dark chocolate (at least 60 percent)
1/2 ounce/15 grams unsalted butter (1 tablespoon)
1/2 cup/47 grams unsweetened shredded coconut

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

GRANDMA'S CHOCOLATE TEXAS SHEET CAKE



Grandma's Chocolate Texas Sheet Cake image

This is hands-down my all-time favorite cake! I fell in love making it after my grandmother shared the recipe with me. This cake is super quick, easy, and fun to make! Definitely recommend this for first time bakers and anyone else who would love to take a bite out of a delicious chocolate Texas sheet cake.

Provided by Bekah Miller

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 45m

Yield 24

Number Of Ingredients 15

1 cup salted butter
1 cup water
3 tablespoons cocoa powder
2 cups all-purpose flour
2 cups white sugar
½ teaspoon salt
½ cup buttermilk
2 large eggs
1 teaspoon baking soda
1 teaspoon vanilla extract
½ cup unsalted butter
6 tablespoons milk
3 tablespoons cocoa powder
1 teaspoon vanilla extract
2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10x15-inch cake pan.
  • Combine butter, water, and cocoa powder for cake in a saucepan over medium heat. Cook until butter has melted and mixture comes to a boil. Remove from the heat and cool slightly.
  • Meanwhile, mix flour, sugar, and salt together in a large bowl. Beat buttermilk, eggs, baking soda, and vanilla extract together in a separate bowl.
  • Add melted butter mixture to the flour mixture, then add buttermilk-egg mixture and beat until thoroughly combined. Pour into the prepared cake pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Remove cake from the oven and cool on a wire rack for 5 minutes.
  • Meanwhile, combine butter, milk, cocoa powder, and vanilla extract for the frosting in a saucepan over medium heat. Stir until butter melts, then stir in powdered sugar. Spread frosting over the warm cake.

Nutrition Facts : Calories 258.8 calories, Carbohydrate 36.3 g, Cholesterol 46.5 mg, Fat 12.3 g, Fiber 0.7 g, Protein 2.3 g, SaturatedFat 7.6 g, Sodium 169.6 mg, Sugar 27.4 g

CHOCOLATE SHEET CAKE



Chocolate Sheet Cake image

Meet the Cook: The biggest compliment I've ever gotten on this cake might have come when I baked it for my son's 11th birthday party last fall. The children were full after eating pizza, veggies and dip, etc. - but each of them asked for seconds! -Dianne Medwid, Dauphin, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 45m

Yield 20 servings.

Number Of Ingredients 17

2 cups sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, cubed
1/4 cup baking cocoa
1 cup water
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
ICING:
1/2 cup butter, cubed
1/4 cup baking cocoa
1/3 cup milk
2 cups confectioners' sugar
1 teaspoon vanilla extract
1 cup chopped walnuts

Steps:

  • In a bowl, combine the first four ingredients; set aside. In a small saucepan, bring butter, cocoa and water to a boil. Immediately remove from the heat. Add to dry ingredients and mix well. , In a small bowl, beat eggs. Add buttermilk and vanilla; mix well. Stir into cocoa mixture. Pour into a greased 15x10-x1-in. baking pan. Bake at 375° for 20-22 minutes or until a toothpick inserted in the center comes out clean., Meanwhile, in a saucepan, bring the butter, cocoa and milk to a boil, stirring constantly. Remove from the heat; add sugar and vanilla. Mix well. Spread over hot cake; immediately sprinkle with nuts. Cool completely on a wire rack.

Nutrition Facts :

OLD SOUTHERN CHOCOLATE PECAN SHEET CAKE



Old Southern Chocolate Pecan Sheet Cake image

I received this recipe from an old Southern cook, a copy of a copy of a typed-up sheet from long ago, annotated with her notes (which included the word oleo instead of margarine). I've never seen another chocolate cake recipe like it, which instructs the cook to heat part of the cake batter on the stove, and pour the cooked icing over a hot cake. The result is a wonderfully rich (yet surprisingly light) chocolate sheet cake topped with a cooked chocolate and pecan frosting. This cake has an incredible homemade taste, yet is foolproof! Will make you forget Duncan Hines®!

Provided by Leslie41

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 55m

Yield 24

Number Of Ingredients 17

2 cups white sugar
2 cups all-purpose flour
½ teaspoon salt
1 cup water
½ cup vegetable shortening
½ cup margarine
3 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ cup buttermilk
2 eggs, beaten
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar
3 tablespoons unsweetened cocoa powder
½ cup butter
6 tablespoons milk
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease bottom and sides of a 9x13-inch pan.
  • Mix 2 cups white sugar, flour, and salt in a mixing bowl.
  • Combine water, vegetable shortening, margarine, and 3 tablespoons cocoa powder in a saucepan. Bring mixture to a boil over medium heat, stirring frequently. Pour liquid into flour mixture and stir well. Return saucepan to stove and set it aside.
  • Dissolve baking soda in buttermilk in a large liquid measuring cup and stir in eggs and vanilla extract. Pour egg mixture into cake batter and mix until fully combined. Transfer batter into the prepared pan.
  • Bake the cake in preheated oven until cake springs back when touched lightly with a finger or a tester comes out clean, 25 to 30 minutes.
  • While cake is baking, prepare icing using reserved saucepan. Combine confectioners' sugar, 3 tablespoons cocoa powder, butter, milk, vanilla, and pecans in saucepan. Cook and stir over medium heat until hot but not boiling. Pour icing over hot cake immediately after it comes out of the oven. Allow cake to cool completely on a wire rack.

Nutrition Facts : Calories 324.8 calories, Carbohydrate 45.1 g, Cholesterol 24.3 mg, Fat 15.9 g, Fiber 1.2 g, Protein 2.6 g, SaturatedFat 4.7 g, Sodium 185 mg, Sugar 35.7 g

COCONUT / CHOCOLATE SHEET CAKE



Coconut / Chocolate Sheet Cake image

Who wouldn't love a chocolate cake with a wonderful coconut topping? I have had non coconut lovers loving this cake. So moist, very rich...make sure you have a big glass of milk to wash it down. Enjoy!!! My photos

Provided by Cassie *

Categories     Chocolate

Time 55m

Number Of Ingredients 19

2 c sugar
2 c ap flour
1 tsp baking soda
1/2 tsp salt
1 c butter, cubed
1 c water
1/4 c baking cocoa
2 eggs
1/2 c buttermilk
1 tsp vanilla extract
TOPPING
1 can(s) ( 12 ounce ) evaporated milk, divided
3/4 c sugar
20 large marshmallows
1 pkg ( 14 ounce ) coconut
2 c chopped pecans, or slivered almonds ( i used pecans )
1/4 c butter
1/2 c semi / sweet chocolate chips
1/4 c sugar

Steps:

  • 1. Preheat oven to 350 degree F. Prepare a 15 in x 10 in x 1 in sheet pan with nonstick cooking spray.
  • 2. In a large bowl, combine the flour, sugar, baking soda and salt.
  • 3. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients.
  • 4. Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.
  • 5. Pour into greased pan, and bake for 20 - 25 minutes or until wooden pick in the center comes out clean.
  • 6. 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.
  • 7. Immediately sprinkle 1 cup nuts over cake. Spread coconut mixture over top. Sprinkle with remaining nuts (pan will be full).
  • 8. In a small saucepan, combine butter with remaining milk and 1/4 cup sugar. Remove from the heat; stir in chocolate chips until melted. Drizzle over nuts. Cool on a wire rack.
  • 9. Enjoy!

GERMAN CHOCOLATE TEXAS SHEET CAKE WITH COCONUT-PECAN FROSTING



German Chocolate Texas Sheet Cake with Coconut-Pecan Frosting image

I wanted to make a German chocolate sheet cake for a family reunion, but couldn't find a recipe I liked. So I created my own. It was a huge hit! This is now my go-to whenever I need to make a German chocolate cake. It takes a little time to make, but it's so worth it!

Provided by Dee

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Time 1h25m

Yield 24

Number Of Ingredients 19

cooking spray
4 (1 ounce) squares sweet baking chocolate (such as Baker's German's Sweet Chocolate®), broken into pieces
½ cup water
4 large eggs, separated, divided
2 cups white sugar
1 cup unsalted butter, softened
1 teaspoon vanilla extract
2 cups all-purpose flour, sifted
1 teaspoon baking soda
¼ teaspoon salt
1 cup buttermilk
Coconut-Pecan Frosting:
2 cups evaporated milk
2 cups white sugar
½ cup butter
6 egg yolks
2 teaspoons vanilla extract
2 cups sweetened flaked coconut
2 cups chopped pecans

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray an 11x17-inch sheet pan with cooking spray.
  • Place chocolate and water in a large microwave-safe bowl. Microwave on high for 1 minute. Stir and continue cooking until chocolate is almost melted, about 30 seconds longer. Remove from microwave and stir until chocolate is completely melted.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Combine sugar and butter in a large bowl; beat with an electric mixer until smooth and creamy. Add egg yolks to the sugar mixture, 1 at a time, beating well after each addition. Blend in melted chocolate and vanilla extract.
  • Stir together flour, baking soda, and salt in a separate bowl. Add flour mixture to sugar-butter mixture alternating with buttermilk, beating batter until well blended after each addition. Add egg whites and stir gently until incorporated. Spread batter into the prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 28 to 30 minutes. Cool on a wire rack, about 30 minutes.
  • While cake is cooling, prepare the frosting. Combine evaporated milk, sugar, butter, egg yolks, and vanilla extract in a large saucepan over medium heat; bring to a boil. Reduce heat to low and cook, stirring occasionally, until thickened, 10 to 12 minutes. Remove from the heat and stir in coconut and pecans. Mix the frosting until cooled but still spreadable. Spread on top of cooled cake.

Nutrition Facts : Calories 439.8 calories, Carbohydrate 51.5 g, Cholesterol 119.1 mg, Fat 24.5 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 12.4 g, Sodium 168.5 mg, Sugar 41.2 g

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COCONUT CHOCOLATE CHIP COOKIES - BAKING BITES
Web Jan 25, 2023 Preheat oven to 350F. Line a baking sheet with parchment paper. In a small bowl, whisk together flour, baking soda and salt. In a large bowl, cream together butter …
From bakingbites.com
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TOP 48 HOMEMADE COCONUT SHEET CAKE RECIPE RECIPES
Web Old-Fashioned Coconut Sheet Cake - Bake from Scratch . 2 weeks ago bakefromscratch.com Show details . Preheat oven to 350°F. ...In the bowl of a stand …
From exnavalcadet.qualitypoolsboulder.com
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CHOCOLATE COCONUT CAKE RECIPE | BAKED BY AN INTROVERT
Web Aug 12, 2022 Melt the chocolate, butter, and corn syrup in a bowl over simmering water, stirring until smooth. Remove from heat and let cool for 5 minutes. Spoon ¼ cup of the …
From bakedbyanintrovert.com
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CHOCOLATE COCONUT CAKE | THE BEST CHOCOLATE CAKE …
Web Sep 10, 2014 CHOCOLATE CAKE 2 cups flour 2 cups sugar 3/4 cup Hershey’s Special Dark Cocoa powder 2 tsp baking soda 1 tsp salt 2 large eggs 1 cup buttermilk 1 cup …
From lifeloveandsugar.com
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CHOCOLATE PECAN AND COCONUT SHEET CAKE - REAL FOOD BY DAD
Web To make cake: Heat oven to 375 degrees F. Lightly butter half sheet pan. In a large bowl, sift together flour, both sugars, baking soda and salt; set aside. In a second bowl, whisk …
From realfoodbydad.com
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CHOCOLATE SHEET CAKE RECIPE - EAGLE BRAND
Web BAKE 15 minutes or until cake springs back when lightly touched. MELT remaining butter in small saucepan. Add remaining cocoa and sweetened condensed milk. Stir in powdered …
From eaglebrand.com
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BEST GERMAN CHOCOLATE CAKE RECIPE - HOW TO MAKE GERMAN …
Web Jan 23, 2023 Step 1 For the cake: Preheat the oven to 350°. Spray 2 8-inch round baking pans with nonstick baking spray with flour. Step 2 Whisk together the flour, sugar, cocoa …
From thepioneerwoman.com
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COCONUT TRES LECHES CAKE - RECIPES | PAMPERED CHEF US SITE
Web In Classic Batter Bowl, combine cake mix, water, yogurt and eggs. Whisk with Stainless Steel Whisk until smooth. Stir in 1½ cups (375 mL) of the toasted coconut. Pour batter …
From pamperedchef.com
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CHOCOLATE COCONUT SHEET CAKE RECIPE | RECIPES.NET
Web Mar 25, 2022 16 oz chocolate frosting 1½ cups coconut, shredded Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and grease with …
From recipes.net
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NEXT DAY COCONUT RUM POUND CAKE - COOKIE MADNESS
Web 13 hours ago Preheat oven to 325 degrees F. Grease and flour two 8×4 inch (4-cup capacity) loaf pans or one 9×5 inch loaf pan. Sift together the flour, baking powder and …
From cookiemadness.net
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HOW MANY PEOPLE DOES A SHEET CAKE FEED? - ALLRECIPES.COM
Web Jan 23, 2023 You don't want to find yourself with too little or too much cake. Prepare accordingly with this super simple 3-step way to calculate just how many servings your …
From allrecipes.com
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COCONUT SHEET CAKE - RECIPE GIRL®
Web Nov 20, 2021 Preheat the oven to 350 degrees F with the rack placed in the middle. Grease a 9x13-inch pan with coconut oil. In a medium bowl, whisk together the flour, …
From recipegirl.com
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BEST TEXAS SHEET CAKE WITH BUTTERMILK - CLASSIC-RECIPES.COM
Web Jan 25, 2023 Add the buttermilk mixture to the dry mixture and stir until blended. Carefully add the boiling cocoa mixture and whisk until smooth and well blended. Spread the …
From classic-recipes.com
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DARK CHOCOLATE ROSE TRUFFLES – SUGAR GEEK SHOW
Web Jan 26, 2023 Creamy dark chocolate ganache infused with floral rose petals and rolled in cocoa powder come together in a couple of hours with just 5 ingredients. The perfect …
From sugargeekshow.com
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