CHOCOLATE COCONUT SHEET CAKE
Chocolate Coconut Sheet Cake
Provided by Kate @ I Heart Eating
Categories Dessert
Time 50m
Number Of Ingredients 18
Steps:
- Preheat oven to 350F. Grease a 9x13-inch baking pan; set aside.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Add coconut oil, yogurt, melted chocolate, eggs, vanilla, and water. Stir together until combined.
- Pour batter into prepared pan.
- Bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in pan to room temperature.
- To make frosting, beat butter until smooth, about 1-2 minutes.
- Add coconut milk, powdered sugar, and vanilla extract. Beat until well-combined.
- Stir in pinch or two of salt, to taste.
- Spread frosting over cooled cake, and top with coconut chips.
- Store any leftovers covered in the fridge.
Nutrition Facts : ServingSize 1 serving, Calories 329 kcal, Carbohydrate 47 g, Protein 4 g, Fat 14 g, SaturatedFat 9 g, Cholesterol 57 mg, Sodium 269 mg, Fiber 1 g, Sugar 32 g
CHOCOLATE-COCONUT SHEET CAKE
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
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 SHEET CAKE RECIPE BY TASTY
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
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
COCONUT SHEET CAKE WITH MARSHMALLOW-CREAM CHEESE FROSTING
When I'm looking for a cake with a casual and homey feel I always go for a sheet cake. I love this version because it's fluffy and sweet and full of natural coconut flavor. The coconut can be used raw or toasted, although I prefer the later because it contributes a deeper flavor to the finished cake.
Provided by Dan Langan
Categories dessert
Time 1h45m
Yield 12 to 15 servings
Number Of Ingredients 18
Steps:
- For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-by-2-inch cake pan with baking spray with flour. Line the cake pan with parchment paper and coat the parchment with the baking spray.
- Whisk the coconut milk, eggs, oil and vanilla together in a large measuring cup until smooth. In
- the bowl of your stand mixer fitted with the paddle attachment, combine the flour, sugar, chopped coconut, baking powder and salt. Mix on low for 30 seconds to combine.
- With the mixer still on low, begin adding the cubed butter and mix until no pieces of butter remain and the mixture looks like cornmeal, 2 to 3 minutes; it should hold together when squeezed.
- With the mixer still on low, add half of the liquid ingredients and mix to combine. Scrape the bowl and paddle with a rubber spatula. Increase the speed to medium and beat for 20 seconds. Reduce the speed to low and add the remaining liquids. Mix just until combined. Scrape the bowl and give the batter a few folds with your spatula.
- Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with moist crumbs, 32 to 34 minutes. Cool the cake on a wire rack completely before frosting.
- For the marshmallow frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter until smooth, about 1 minute. Scrape the bowl and then add the cream cheese and beat on medium speed until smooth, 1 to 2 minutes. Scrape the bowl again and add the salt, vanilla and confectioners' sugar and mix on low until combined. Scrape the bowl and paddle. Mix on medium speed until completely smooth, 1 to 2 minutes. Add the marshmallow creme and then mix on high speed for 1 minute.
- Spoon the frosting over the cooled cake and spread it evenly. Sprinkle with the flaked coconut and serve. Cover and refrigerate any leftovers for up to 2 days, making sure to bring the cake back to room temperature before enjoying.
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