Chocolate Coconut Swirl Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHOCOLATE SWIRL ZUCCHINI SHEET CAKE



Chocolate Swirl Zucchini Sheet Cake image

With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.

Provided by Linda

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 24

Number Of Ingredients 15

3 cups all-purpose flour
½ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
3 cups white sugar
1 ½ cups canola oil
3 eggs
3 cups grated zucchini
1 teaspoon vanilla extract
1 cup buttermilk
1 (8 ounce) package cream cheese, softened
¼ cup white sugar
1 egg
½ cup milk chocolate chips
½ cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
  • In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
  • In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
  • Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.

Nutrition Facts : Calories 376.6 calories, Carbohydrate 45.6 g, Cholesterol 42.8 mg, Fat 20.8 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 4.9 g, Sodium 260.3 mg, Sugar 31.8 g

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 SWIRL COFFEE CAKE



Chocolate Swirl Coffee Cake image

This tasty and delicious coffeecake recipe uses melted chocolate chips and has a streusel topping made with coconut and pecans. This recipe is so easy because it starts with Bisquick!

Provided by Teresa

Categories     Coffeecake/Breakfast

Time 1h15m

Number Of Ingredients 11

1 cup coconut
1 cup chopped nuts (either walnuts or pecans)
1 1/2 cups sugar
8 tbsp. unsalted butter (melted, divided use)
4 cups buttermilk baking mix (Bisquick)
1/2 cup sugar
2 large eggs
1 1/2 cups milk
2/3 cup sour cream
12 oz. bag chocolate chips (melted)
1/2 cup unsalted butter (8 tablespoons)

Steps:

  • Preheat oven to 350°.
  • Grease a 9x13" glass baking dish.
  • Stir together coconut, nuts, 1 ½ cups sugar and 4 tbsp. melted butter; set aside.
  • Melt chocolate with 8 tablespoons butter in saucepan over low heat.
  • Stir until chips melt and mixture is smooth and spreadable.
  • Set aside.
  • Mix baking mix, ½ cup sugar, 4 tbsp. melted butter, eggs, sour cream and milk.
  • Beat vigorously ½ minute.
  • Pour into baking dish.
  • Spoon melted chocolate over batter; with knife or wooden spoon, cut through batter several times for a marbled effect.
  • Sprinkle coconut mixture evenly over top.
  • Bake about 60 minutes or until cake tests done with toothpick.
  • Serve warm.

CHOCOLATE SWIRL CAKE



Chocolate Swirl Cake image

Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook

Provided by Olha7397

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 25

1 cup butter or 1 cup regular margarine, softened
2 cups sugar
2 teaspoons vanilla
3 large eggs
2 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk, soured*
1 cup Hershey's syrup
1/4 teaspoon baking soda
1 cup flaked coconut (optional)
1/2 cup butter or 1/2 cup regular margarine, softened
3 2/3 cups confectioners' sugar (1-pound package)
1/2 cup Hershey's syrup
1 hershey's milk chocolate candy bar, broken into pieces (4 ounces)
2 -3 tablespoons milk
8 semi-sweet chocolate baking squares, broken into pieces**
1/2 cup whipping cream
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup evaporated milk (NOT sweetened condensed milk)
1 (4 ounce) hershey's milk chocolate candy bars, broken into pieces
1 tablespoon butter or 1 tablespoon margarine
1 cup flaked coconut
1/2 cup chopped nuts

Steps:

  • FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
  • FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
  • Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
  • Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
  • TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
  • TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
  • TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
  • *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
  • **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.

Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6

CHOCOLATE COCONUT SWIRL CAKE



Chocolate Coconut Swirl Cake image

This is just the best cake for those coconut and chocolate lovers out there. This cake is moist and just wonderfully paired with the coconut.

Provided by MizEmerilLagasse

Categories     Dessert

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

1/2 cup sugar
5 eggs, seperated
1/2 cup cocoa powder
1 1/4 cups heavy cream
3 tablespoons whiskey or 3 tablespoons brandy
2 ounces coconut cream
2 tablespoons sugar
1/4 whole fresh coconut
dark chocolate curls

Steps:

  • Preheat oven to 350F.
  • Grease a 33 x 13 x 9-inch jelly roll pan.
  • Lay a large sheet of wax paper or baking parchment on the work surface and dust it evenly with 2 tablespoons of the sugar Place the egg yolfs in a heatproof bowl.
  • Add the remaining sugar and whisk with a hand-held electric mixer until the mixture thickens.
  • Sift in the cocoa, then fold in carefully and evenly with a metal spoon Whisk the egg whites in a clean, greasefree bowl until they form soft peaks.
  • Fold about 1 tablespoon of the whites into the chocolate mixture to lighten it, then fold in the rest evenly Scrape the mixture into the prepared pan, taking it right into the corners.
  • Smooth the surface with a metal spatula, then bake for 20-25 minutes or until firm and springy to the touch Turn the cooked cake out onto the sugar dusted wax paper and carefully peel off the lining paper.
  • Cover with a damp towel and let cool completely To make the filling: Whisk the cream with the whiskey or brandy in a bowl until the mixture just holds its shape, grate the coconut cream and stir in with the sugar Uncover the cake and spread about 3/4 of the cream mixture to the edges.
  • Roll up carefully from a long side.
  • Transfer to a plate, pipe or spoon the remaining cream mixture onto the top.
  • Use a vegetable peeler to make cocokut and chocolate curls to decorate the top of the cake.

Nutrition Facts : Calories 317.8, Fat 23, SaturatedFat 14.8, Cholesterol 183.1, Sodium 65.1, Carbohydrate 22.3, Fiber 3.1, Sugar 17.2, Protein 6.3

CHEESE-SWIRL CHOCOLATE CAKE



Cheese-Swirl Chocolate Cake image

"I recently made this moist chocolate cake for my sister and her husband," shares Jennifer Bangerter of Warrensburg, Missouri. "I've never seen cake disappear so quickly! It's great with or without the pretty strawberry sauce."

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 12 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
4 eggs
1/4 cup sugar
1/2 teaspoon vanilla extract
1 package devil's food cake mix (regular size)
1-1/4 cups water
1/2 cup canola oil
1 package (10 ounces) frozen sweetened sliced strawberries, thawed

Steps:

  • In a small bowl, combine the cream cheese, 1 egg, sugar and vanilla; set aside. In a large bowl, combine the cake mix, water, oil and remaining eggs. Beat on low speed for 30 seconds; beat on medium for 2 minutes. , Pour half of the batter into a greased 13x9-in. baking pan. Drop half of the cream cheese mixture by tablespoonfuls over the batter. Repeat layers. Cut through batter with a knife to swirl the cream cheese mixture. , Bake at 350&Deg; for 35-40 minutes or until a toothpick inserted in the center comes out clean (cake may crack). Cool on a wire rack., Meanwhile, in a blender, cover and process strawberries until pureed. Serve with cake.

Nutrition Facts : Calories 391 calories, Fat 21g fat (7g saturated fat), Cholesterol 92mg cholesterol, Sodium 409mg sodium, Carbohydrate 44g carbohydrate (27g sugars, Fiber 1g fiber), Protein 6g protein.

CHOCOLATE-COCONUT CAKE PAN CAKE WITH PEANUT BUTTER SWIRL



Chocolate-Coconut Cake Pan Cake with Peanut Butter Swirl image

This is a "cake-pan" cake, otherwise known as a "wacky" or "crazy" cake, developed during the Great Depression when eggs, milk, and butter were very hard to come by. Try this version with peanut butter swirl and toasted coconut!

Provided by Diana71

Categories     Desserts     Cakes     Coconut Cake Recipes

Time 55m

Yield 8

Number Of Ingredients 13

cooking spray
½ cup unsweetened coconut flakes
1 ½ cups all-purpose flour
1 cup cold water
1 cup white sugar
⅓ cup canola oil
¼ cup unsweetened cocoa powder
1 tablespoon cider vinegar
1 teaspoon vanilla extract
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon espresso powder
5 tablespoons creamy peanut butter

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a round cake pan with cooking spray.
  • Spread coconut flakes onto a baking sheet and bake until golden and toasted, 7 to 8 minutes. Set aside to cool. Keep oven on.
  • Combine flour, water, sugar, oil, cocoa powder, vinegar, vanilla extract, baking soda, salt, and espresso powder in a stand mixer fitted with the paddle attachment. Start mixing on low speed for 1 minute, then increase to medium speed for 2 to 3 minutes. Fold in coconut flakes. Pour batter into the prepared cake pan.
  • Warm peanut butter in the microwave for 30 seconds. Whip by hand until very smooth. Return to the microwave for another 30 seconds if necessary. Drop 5 "globs" of peanut butter on the batter. Swirl across the top using a spoon or knife.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

Nutrition Facts : Calories 371.2 calories, Carbohydrate 47.8 g, Fat 18.8 g, Fiber 3.1 g, Protein 5.9 g, SaturatedFat 5.3 g, Sodium 353.5 mg, Sugar 26.5 g

COCONUT-CHOCOLATE SWIRL BROWNIES



Coconut-Chocolate Swirl Brownies image

Sweetened condensed milk adds an unmistakable richness to the coconut batter for these swirly treats. When marbleizing the coconut and brownie batters, make sure the butter knife reaches the bottom of the pan.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Number Of Ingredients 14

2 tablespoons granulated sugar
2/3 cup sweetened condensed milk
1 1/4 cups unsweetened shredded coconut
1 large egg
1/2 teaspoon pure vanilla extract
8 tablespoons (1 stick) unsalted butter, cut into small pieces, plus more for pan
2 ounces good-quality unsweetened chocolate, coarsely chopped
4 ounces good-quality semisweet chocolate, coarsely chopped
2/3 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
3 large eggs
2 teaspoons pure vanilla extract

Steps:

  • Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
  • Make batter: Put butter and chocolates in a heatproof medium bowl set over a pan of simmering water; stir until melted. Let cool slightly.
  • Whisk together flour, baking powder, and salt in a separate bowl, and set aside.
  • Whisk granulated sugar into chocolate mixture. Add eggs, and whisk until mixture is smooth. Stir in vanilla. Add flour mixture; stir until well incorporated.
  • Make filling: Stir together sugar, condensed milk, coconut, egg, and vanilla in a medium bowl; set aside.
  • Pour one-third of batter into prepared pan, and spread evenly with a rubber spatula. Place dollops of filling (about 1 tablespoon each) about 1 inch apart on top of batter. Drizzle remaining batter on top, and gently spread to fill pan. Place dollops of remaining filling on top.
  • With a butter knife, gently swirl filling into batter, running knife lengthwise and crosswise through layers. Bake until a cake tester inserted into brownies (avoid center and edges) comes out with a few crumbs but is not wet, about 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out brownies; let cool completely on a wire rack before cutting into squares.

More about "chocolate coconut swirl cake recipes"

COCONUT MARBLE CAKE - KING ARTHUR BAKING
coconut-marble-cake-king-arthur-baking image
Spoon the coconut batter into the prepared cake pan. Drop spoonfuls of the chocolate batter on top of the coconut batter and swirl together. Bake the …
From kingarthurbaking.com
4.3/5 (7)
Total Time 1 hr 35 mins
Servings 1
Calories 330 per serving
  • Mix in the salt, sugar, flour, baking powder, and coconut powder to make a stiff batter., Add the flavorings, milk, and 1 egg.
  • Beat well. Continue to add the eggs one at a time, beating well after each addition, to make a fluffy batter., In a separate bowl, combine the cocoa powder, hot water, espresso powder, and baking powder, stirring until smooth., Spoon 1/2 cup of the coconut batter into the cocoa paste you've just mixed up.
  • Stir thoroughly to make a chocolate batter., Thoroughly grease a 9- to 10-cup bundt-style pan., Spoon the coconut batter into the prepared cake pan.


CHOCOLATE COCONUT CREAM DONUTS - BAKER BY NATURE
chocolate-coconut-cream-donuts-baker-by-nature image
2015-07-30 Decadently rich chocolate cake donuts topped with a swirl of coconut cream cheese frosting and a delicate pop of toasted coconut flakes. …
From bakerbynature.com
Estimated Reading Time 4 mins
Total Time 20 mins
  • In the bowl of a stand-mixer fitted with the paddle attachment, or in a large bowl using an electric handheld mixer, beat the cream cheese, butter, vanilla and coconut extracts on medium-high speed until completely smooth; about 2 minutes. Reduce the speed to low and gradually add the sifted confectioners' sugar. Add in the coconut milk. Once the milk is combined beat frosting on high-speed for 1-2 minutes.
  • Preheat the oven to 350 degrees. Spread coconut out in a single layer on a small baking sheet. Bake for 4-5 minutes, or until lightly golden brown. Cool before using.
  • Spread the frosting on top of each cooled donut then sprinkle with a few teaspoons of toasted coconut. Serve at once!


BAKED CHOCOLATE COCONUT CAKE DONUTS | TASTY KITCHEN: A ...
baked-chocolate-coconut-cake-donuts-tasty-kitchen-a image
2013-07-15 Preheat the oven to 350 F. Grease and flour two six-cavity donut pans and set aside. In a batter bowl with a spout, mix together the flour, sugar, …
From tastykitchen.com
4/5


CHOCOLATE BUNDT WITH COCONUT CREAM CHEESE FILLING # ...
chocolate-bundt-with-coconut-cream-cheese-filling image
2013-03-07 Preheat oven to 350°F. Spray bundt pan with Pam and coat generously with plain bread crumbs. In large bowl, mix flour, cocoa, brown …
From inthekitchenwithkp.com
Cuisine American
Total Time 1 hr 25 mins
Category Dessert


10 BEST CINNAMON SWIRL CAKE RECIPES | YUMMLY
10-best-cinnamon-swirl-cake-recipes-yummly image
2022-01-30 Chocolate Banana Swirl Cake Athletic Avocado coconut oil, baking powder, almond milk, bananas, agave nectar and 7 more Cinnamon Roll Swirl Cake Recipes, Food and Cooking
From yummly.com


HERSHEY'S SYRUP WHITE CHIP AND COCONUT CHOCOLATE SWIRL ...
2021-01-07 Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add White Creme chips and coconut to remaining batter; pour into prepared …
From hersheyland.com
Servings 1
Total Time 4 hrs
Category Tags
  • Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
  • Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add White Creme chips and coconut to remaining batter; pour into prepared pan. Spoon chocolate batter over vanilla batter in pan; do not mix.
  • Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean. (Cake will sink in the center). Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.


CHOCOLATE SYRUP SWIRL CAKE | RECIPES - HERSHEYLAND
2021-01-07 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. 2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together …
From hersheyland.com
Servings 1
Total Time 5 hrs
Category Tags
  • Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
  • Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
  • Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.


DARK CHOCOLATE BUNDT CAKE WITH A ... - COCONUT & LIME
2021-06-02 Add water, oil, vanilla, and vinegar. Beat VERY thoroughly. Fill pans about one-third of the way with chocolate batter. Spoon the swirl over the batter, leaving a thin line of plain …
From coconutandlime.com
Cuisine American
Category Dessert
Servings 12
  • In a medium bowl, beat cream cheese and sugar until well creamed. Beat in egg. Fold in chocolate chips. Set aside.
  • In a large bowl or the bowl of a stand mixer whisk flour, sugar, cocoa, and baking soda together. Add water, oil, vanilla, and vinegar. Beat VERY thoroughly.


KETO CHOCOLATE POUND CAKE WITH CHEESECAKE SWIRL - SWEETASHONEY
2021-03-05 Melted coconut oil – I don’t appreciate melted butter in this recipe simply because it requires a long baking time to set the cream cheese swirl. Therefore, since butter has a lower …
From sweetashoney.co
4.9/5 (227)
Total Time 2 hrs 5 mins
Category Dessert
Calories 295 per serving
  • Preheat oven to 180°C (350°F). Line a 9-inch x 5-inch loaf pan with a piece of parchment paper. Lightly oil the paper to make sure the pound cake doesn't stick to the pan. Set aside.
  • In a medium mixing bowl, whisk together eggs, sugar-free crystal sweetener, melted coconut oil (or butter), vanilla extract, and almond milk. Ensure that your coconut oil is not burning hot, or it will 'cook' the eggs and create lumps. All your ingredients must be roughly at the same temperature. Think room temperature, especially the eggs and almond milk. Cold ingredients just out of the fridge will solidify the coconut oil, creating oil lumps.
  • In a different large mixing bowl, whisk together the almond flour, unsweetened cocoa powder, and baking powder. Stir to combine the flours evenly.


CHOCOLATE COCONUT PUMPKIN SWIRL BUNDT CAKE - CLEAN AND ...
2018-09-17 This chocolate coconut pumpkin swirl bundt cake recipe will quickly become a fall favorite. And the chocolate glaze and toasted coconut top it off perfectly! Chocolate Coconut Pumpkin Bundt Cake Recipe. This cake takes a little bit of time to make, but it’s a pretty easy recipe and looks like you’ve spent the day working in the kitchen.
From cleanandscentsible.com
5/5 (4)
Category Dessert
Cuisine American
Total Time 1 hr 30 mins


CHOCOLATE COCONUT CAKE - CATHERINE ZHANG
2021-11-29 Moist chocolate cake layered with creamy coconut buttercream, topped with toasted coconut flakes and chocolate shavings. Jump to: Ingredients; Frequently Asked Questions; Tips to assemble the perfect cake; Let's Get Baking! Chocolate Coconut Cake; If you are a lover of coconut and chocolate this is the perfect cake for you. Super moist, chocolate …
From zhangcatherine.com
Cuisine American
Total Time 1 hr 30 mins
Category Cake


RECIPE: LINDT CHOCOLATE SWIRL COFFEE CAKE | LINDT CHOCOLATE
Sprinkle the chopped chocolate evenly on top of the batter. Sprinkle the crumb topping evenly over the chocolate. Bake for 45 to 50 minutes, or until the crumbs are a golden brown and a toothpick or cake tester inserted in the center of the cake comes out clean. Place the cake in the pan on a cooling rack and cool completely before slicing.
From explore.lindtusa.com
Estimated Reading Time 2 mins


CHOCOLATE-COCONUT AND PUMPKIN MARBLE BUNDT - NORDIC WARE
2021-04-21 Repeat to spoon remaining pumpkin and chocolate batters into pan. Swirl again about 10 times back and forth all over the pan. Bake for 50-60 minutes or until toothpick comes out mostly clean. Cool cake 10 minutes before turning it on a rack, then let cool completely. Next put the other 6 oz of dark chocolate in a small microwave bowl with 2 tsp of milk. Microwave …
From nordicware.com
5/5 (3)
Total Time 1 hr 40 mins


CHOCOLATE BANANA SWIRL CAKE - RECIPE - FINECOOKING
2003-12-01 Recipe Chocolate Banana Swirl Cake. By Abigail Johnson Dodge Fine Cooking Issue 54. Amy Albert. Servings: 10-12. This cake puts very ripe bananas to good use. Be sure to follow the time guidelines for unmolding the cake. If you wait too long, it will stick to the pan; take it out too early and it might break into chunks. Ingredients For the pan: 2 Tbs. granulated …
From finecooking.com
4.6/5 (16)
Servings 10-12
Cuisine American
Category Breakfast/Brunch


RETRO FALL DESSERTS: PUMPKIN PIE DESSERT SQUARES, COCONUT ...
2021-10-28 Coconut choco-swirl cake recipe (Adapted from a winner in Pillsbury’s 22nd Bake-off) Ingredients. 1 package Pillsbury German Chocolate Cake Mix 1-1/2 cups water 4 eggs 1 cup (5-3/4 oz. pkg.) milk chocolate or semi-sweet chocolate pieces 1 package Pillsbury Coconut Almond or Coconut Pecan Frosting Mix. Directions . Grease and flour a 10-inch Bundt or tube …
From clickamericana.com


DARK CHOCOLATE COCONUT CAKE - EAGLE BRAND
Fold in coconut, almonds, butter, Eagle Brand and fruit. 2 : Pour mixture into a 9”x13” (3.5 L) parchment paper-lined baking pan and bake in preheated 350°F (180°C) oven 20-25 minutes or until golden. Cool. 3 : If using jelly glaze, spread ½ cup (125 mL) apricot jelly or cherry jam over cooled cake base. 4 : Over low heat, melt chocolate ...
From eaglebrand.ca


VEGAN DOLLHOUSE - CHOCOLATE OREO CAKE
This vegan Oreo cake is a fluffy, soft, and moist chocolate cake, dazzled with chunks of Oreo cookies and layered with cookies and cream buttercream frosting. The recipe is easy to follow and can be completed within a few hours. A dairy free, egg-free cake recipe makes this the perfect cake for any celebration, and nobody will ever guess that it’s vegan.
From vegandollhouse.com


CHOCOLATE SWIRL CAKE RECIPES (PAGE 1) - FOODFERRET
Chocolate Coconut Swirl Cake Recipe heavy cream, coconut cream, coconut, eggs, sugar, cocoa powder, dark chocolate, whisky, brandy This is just the best cake for those coconut and chocolate lovers out there. This cake is moist and just wonderfully paired with the coconut. 1 Preheat oven to 350F. 2 Grease a 33 x 13 x 9-inch jel... Chocolate Syrup Swirl Cake Recipe …
From foodferret.com


COCONUT CHOCO SWIRL CAKE - RECIPE | COOKS.COM
Home > Recipes > Cakes > Coconut Choco Swirl Cake. Printer-friendly version. COCONUT CHOCO SWIRL CAKE : 1 pkg. (dry) coconut pecan frosting mix 1 pkg. German chocolate cake mix 1 c. water 1/2 c. oil 1/4 c. sugar 4 eggs 1 lg. pkg. milk chocolate chips. Preheat oven to 350 degrees. Grease a tube or bundt pan. Sprinkle entire pan with sugar. Then coat pans with 1/4 …
From cooks.com


CHOCOLATE SWIRL CAKE RECIPES
Easy Chocolate Swirl Cake Recipe With more swirls than a Catherine Wheel on Bonfire Night, this chocolate swirl cake recipe is sure to delight and is a great addition to any celebration! 45min Total Time; 12 Servings; Ingredients. Cake. 1 box Betty Crocker™ Chocolate Swirl Cake; 90 ml vegetable oil (6 tbsp) 210 ml water; 3 medium free range eggs; Icing. 1 tub Betty …
From tfrecipes.com


Related Search