Photo Credit: Food Network
A decadent layer cake that’s perfect for the holidays.
Chocolate Coconut Cake
- 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
- This recipe originally appeared on Giada's Holiday Handbook. Episode: Christmas Cocktails.
- Special equipment: two 9-inch cake pans
- 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.