CHOCOLATE COCONUT TUBE CAKE
Tuck a sweet coconut filling into this moist chocolate tube cake. It's easy to assemble with convenience products, including a boxed cake mix, instant pudding mix and canned frosting.&emdash;Rene Schwebach, Dumont, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the cake mix, pudding mix, eggs, oil, water and vanilla. Beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour 3 cups into a greased and floured 10-in. fluted tube pan. In a small bowl, combine the coconut, milk and extract. Drop by spoonfuls onto batter. Cover with remaining batter., Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost with chocolate frosting.
Nutrition Facts : Calories 492 calories, Fat 26g fat (9g saturated fat), Cholesterol 59mg cholesterol, Sodium 452mg sodium, Carbohydrate 63g carbohydrate (45g sugars, Fiber 2g fiber), Protein 4g protein.
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.
COCONUT CAKE WITH CHOCOLATE CHUNKS AND COCONUT DRIZZLE
Provided by Julie Richardson
Categories Cake Chocolate Fruit Dessert Valentine's Day Vegetarian New Year's Day Tropical Fruit Coconut Winter Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- Cake:
- Preheat oven to 350°F. Generously butter 9-inch-diameter cake pan with 2-inch-high sides; dust pan with flour, shaking out excess. Sift 1 3/4 cups flour, baking powder, and sea salt into medium bowl. Stir in unsweetened shredded coconut and set aside. Using electric mixer, beat sugar, butter, and orange peel in large bowl until light and fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. Add flour mixture in 3 additions alternately with coconut milk in 2 additions, beating just until blended after each addition. Fold in half of bittersweet chocolate pieces. Spread batter evenly in prepared cake pan. Sprinkle remaining chocolate pieces over batter, then sprinkle with sweetened flaked coconut.
- Bake cake until golden and tester inserted into center comes out clean, tenting with sheet of foil if coconut atop cake is browning too quickly, 60 to 70 minutes. Transfer cake to rack and cool in pan 45 minutes.
- Coconut Drizzle
- Whisk powdered sugar, 2 tablespoons unsweetened coconut milk, and vanilla in small bowl to blend well, adding more coconut milk by 1/2 teaspoonfuls until mixture is thin enough to drizzle over cake.
- Carefully run small knife around sides of cake to loosen. Invert cake onto platter, then carefully invert again onto another platter, coconut side up. Using small spoon, drizzle powdered sugar mixture decoratively over cake. Cool cake completely on platter. DO AHEAD Cake can be made up to 1 day ahead. Cover cake and let stand at room temperature.
- Cut cake into wedges and serve with vanilla ice cream.
- Available at specialty foods stores and natural foods stores.
- ** Sold at many supermarkets and at Indian, Southeast Asian, and Latin markets. If unavailable, use 1 cup half and half mixed with 1/2 teaspoon imitation coconut extract.
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CHOCOLATE COCONUT CAKE RECIPE BY DISPLACEDHOUSEWIFE
From displacedhousewife.com
Estimated Reading Time 7 mins
- In the bowl of an electric stand mixer fitted with the paddle attachment, add the butter and sugar and mix on medium speed until light and fluffy, about 4-5 minutes. With the mixer on low, stream in the coconut milk. Scrape the sides and bottom of the bowl to make sure everything is well blended. Add in the sour cream and mix for 1 minute more until light, fluffy and fabulous. With the mixer on low, add in the eggs, one at a time, making sure that each is well blended before adding in the next. Add in the vanilla and almond extracts and run the machine for 30 seconds more. Take the bowl out of the mixer.*
- In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Add in the shredded coconut and whisk to blend completely. Fold the flour mixture into the butter mixture in three batches, mixing each until almost (but not quite) blended. Finally, pour in the hot espresso and stir. Scrape the sides and bottom of the bowl to make sure everything is well blended. Stir the batter enough that everything is combined but being cautious not to mix too much as we don't want a tough cake. Set aside.
- To prep your 10-15 cup bundt pan spray evenly and lightly with cooking or baking spray. Sift unsweetened cocoa powder over the top and then rotate the pan to coat it evenly. Discard any excess powder. See notes above in the Before We Get Started section for more details. Pour the batter into the bundt pan. Tap the pan on the counter several times to settle the cake batter and release any trapped bubbles. Use a spatula to smooth and even out the top of the cake batter. Bake in the center of the oven for about 45 minutes. Use a toothpick or cake tester to test for doneness. Some moisture and crumbs are fine, but if it's coated in cake batter, bake it for several minutes more. Another way to test for doneness: press the center part of the cake gently and it should spring back when your finger lifts.
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Estimated Reading Time 2 mins
- 1. Preheat oven to 350 degrees and grease cake pans and line bottoms with parchment paper. I used 3-8 inch rounds but 2-9 inch rounds will work great as well!
- 4. Bake for 15-20 minutes depending on the thickness of the batter in each pan. An inserted knife should come out clean.
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Estimated Reading Time 9 mins
- (Be sure your bundt cake pan can hold 12 cups of batter) You can use butter or butter Crisco. Just add a tablespoon or so to a paper towel or napkin and cover the entire inside of the cake pan. Make sure all the little nooks and crannies of the pan are coated.
- Add the cake mix, pudding, sour cream, butter, eggs, and water into an electric mixing bowl. (Add the mini chocolate chips if you're not filling the cake. If you're filling the cake, the chocolate chips add too much volume to the bake batter and the cake will spill over the cake pan.) Scrap the sides down while mixing and mix for 2 minutes. Pour into a greased bundt cake pan.
- In a microwave-safe dish, add the cream cheese and the white chocolate chips. Melt for 20 seconds, stir, and heat for 20 more seconds. (You want the Chocolate chips to be mostly melted and the cream cheese to be easily spreadable) Repeat again if necessary.
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- Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
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