Coconut Chocolate Cake

This Coconut Chocolate Cake tastes like Bounty candy. Soft and moist chocolate cake layers frosted with super creamy coconut frosting. Detailed step-by-step tutorial provided. Made from scratch.


chocolate cake

  • 2 cups all-purpose flour, spooned and leveled (240g)
  • 3/4 cup dutch-processed cocoa powder, spooned and leveled (65g)
  • 1+1/2 cups granulated sugar (300g)
  • 1 tbsp baking powder
  • 1 tsp salt
  • 1 tsp espresso powder (optional)
  • 1/2 cup mild flavored vegetable oil (120ml)
  • 2 large eggs
  • 1/2 cup coconut milk (120ml)
  • 1/2 tbsp white vinegar
  • 1 vanilla bean* (or 1 tsp vanilla extract)
  • 1 cup boiling hot water (240ml)

coconut frosting

  • 1/2 cup unsalted butter, room temperature (113g)
  • 2 cups cold full-fat mascarpone (445g)
  • 1+1/2 cups powdered sugar, sifted (180g)
  • 1/2 cup coconut milk (120ml)
  • 1 vanilla bean* (or 1 tsp vanilla extract)
Coconut Chocolate Cake #cakerecipes


Chocolate Cake

  1. Preheat oven to 350°F / 175°C. Line the bottom and the sides of two 8" (20cm) baking pans with parchment paper. Set aside.
  2. In a medium bowl combine flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Set aside.
  3. In a large mixing bowl with a stand or handheld mixer fitted with a whisk or paddle attachment, beat oil, eggs, coconut milk, vinegar, and vanilla* just until combined. Stir in dry ingredients to combine. The batter will be very thick. Slowly mix in hot water until combined. The batter will be very thin.  
  4. Full instructions visit @alsothecrumbsplease

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