18 Jan

Chocolate Coconut Cake Recipe

I have always been a fan of Mounds, you know the chocolate covered coconut candy bar.  It’s just something about the mixing of coconut and chocolate that makes my day just a little bit brighter.  This is my baked take on the famous candy bar, reversed.  In other words, the coconut is on the outside, allowing you to be surprised when you cut into it and discover that the cake is chocolate!  Even though it may be simpler to just go buy a Mounds candy bar instead of making this decadent cake, it is more fun and lasts longer lol.  Plus, did I tell you this cake is decadent? Yes, I did.  Also, I use Ghiradelli cocoa powder to give this cake an extra silky taste.  If you are pressed for time, you can forgo making this recipe from scratch and just use your favorite chocolate cake mix.  Me, being who I am-it’s scratch for me and the recipe for the cake and the rich icing are listed below! Enjoy!

Cake Ingredients:

  • 1 cup boiling-hot water
  • 3/4 cup unsweetened cocoa powder
  • 1/2 cup whole milk
  • 1 teaspoon vanilla
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • Rounded 1/2 teaspoon salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 2 cups packed dark brown sugar
  • 4 large eggs at room temperature for 30 minutes

Frosting Ingredients:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk (see below), room temperature
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)

For reduced coconut milk:
Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to mediumlow; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). DO AHEAD: Can be made 2 days ahead. Keep chilled.

Directions:

Put oven rack in middle position and preheat oven to 350°F. Butter 2 (9- by 2-inch) round cake pans and line bottom of each with a round of wax paper. Butter paper and dust pans with flour, knocking out excess.

Whisk together hot water and cocoa powder in a bowl until smooth, then whisk in milk and vanilla.

Whisk together flour, baking soda, and salt in another bowl.

Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition. Reduce speed to low and add flour and cocoa mixtures alternately in batches, beginning and ending with flour mixture (batter may look curdled).

Divide batter between cake pans, smoothing tops. Bake until a wooden pick or skewer comes out clean and edges of cake begin to pull away from sides of pans, 25 to 35 minutes total. Cool layers in pans on racks 10 minutes, then invert onto racks, removing wax paper, and cool completely.

For frosting:
Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to mediumhigh and beat until light and fluffy.

Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. (Alternatively, top each cupcake with 2 tablespoons frosting. Using small offset spatula, swirl frosting over top of cupcakes, leaving 1/2-inch plain border.) Sprinkle with coconut. DO AHEAD: Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.