Coconut Chocolate Cake

I found this recipe in a magazine from 2001 called Home for the Holidays.

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 eggs
  • 8 ounces of semi-sweet chocolate, melted
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt (we didn’t use because our butter is salted)
  • 1/2 cup cocoa powder
  • 1 cup buttermilk
  • 1 cup flaked coconut plus more for decoration later
  • 1 1/4 teaspoon vanilla

1. Preheat oven to 350F. Prepare 3 round cake pans (we used 2 because ours are a little larger).

2. In a large bowl, beat together butter and sugar. Add eggs one at a time. Add melted chocolate.

3. In another bowl, combine flour, baking powder, salt (if using) and cocoa powder. Add to the butter mixture, alternating with the buttermilk. Stir in the coconut and vanilla. Pour into the baking pans.

4. Bake for 30 min. or until done (ours took closer to 45 because of the size of the pans).

5.  (We didn’t make the frosting that came with the cake, mainly because we couldn’t find cream of coconut. We frosted the bottom layer with vanilla icing, sprinkled coconut on top, placed the second layer on top and frosted only the top again, sprinkling more coconut.)

Chocolate Coconut Cake

Verdict: This was a dense cake. I found the leftovers that I ate the next day didn’t taste the same. I probably wouldn’t make it again as I have had better chocolate cakes.

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