Chocolate-Coconut Sheet Cake PT80M https://img5.cooker-king.com/201907/2019/1023/31/c/443254/300x200x90.jpg Nothing will satisfy a chocolate craving better than one of these delicious chocolate cake recipes, from classic devil's food cake and molten to flourless and ricotta-icebox chocolate varieties. With chocolate cake recipes like these, you can't go wrong! 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. 12 servings Ingredients: whipped cream and toasted large-flake coconut 1 tsp. pure vanilla extract 2/3 cup warm strong brewed coffee 3 cups finely shredded dried unsweetened coconut 6 tbsp. unsweetened cocoa powder 2 cups confectioners' sugar 1 1/2 sticks unsalted butter 1 tsp. pure vanilla extract 3/4 cup warm strong brewed coffee 3 tbsp. safflower oil 3/4 cup low-fat buttermilk 2 large eggs, lightly beaten 3/4 tsp. coarse salt 3/4 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 cups granulated sugar 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder, unsalted butter, softened, for pan

    Chocolate-Coconut Sheet Cake

    3.5

    ( By Tracy )

    Nothing will satisfy a chocolate craving better than one of these delicious chocolate cake recipes, from classic devil's food cake and molten to flourless and ricotta-icebox chocolate varieties. With chocolate cake recipes like these, you can't go wrong! 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.
    01 Information
    • Grade medium
    • Serving 12 servings
    • Prep Time 30 Mins
    • Cook Time 50 Mins
    • Total Time 80 Mins
    02 Ingredients
    • Topping
      • whipped cream and toasted large-flake coconut
      • 1 tsp. pure vanilla extract
      • 2/3 cup warm strong brewed coffee
      • 3 cups finely shredded dried unsweetened coconut
      • 6 tbsp. unsweetened cocoa powder
      • 2 cups confectioners' sugar
      • 1 1/2 sticks unsalted butter
    • Ingredients on sale Whole Foods Market 2693 Edmondson Rd CINCINNATI OH 45209 ❮ ❯ Cake
      • 1 tsp. pure vanilla extract
      • 3/4 cup warm strong brewed coffee
      • 3 tbsp. safflower oil
      • 3/4 cup low-fat buttermilk
      • 2 large eggs, lightly beaten
      • 3/4 tsp. coarse salt
      • 3/4 tsp. baking powder
      • 1 1/2 tsp. baking soda
      • 1 1/2 cups granulated sugar
      • 1 1/2 cups all-purpose flour
      • 3/4 cup unsweetened cocoa powder,
      • unsalted butter, softened, for pan
    03 Method
    • Step 1
      Preheat oven to 350 degrees F. 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.
    • Step 2
      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 the center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth.
    • Step 3
      Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into the center comes out clean, about 25 minutes.
    • Step 4
      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.
    • Step 5
      Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
    • Step 6
      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.
    04 Author
    Tracy Tracy
    75 Recipes

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