Cake 1: Chocolate Cake with Coconut Cream Frosting

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Chocolate Cake with Coconut Cream Frosting

I don’t even like coconut. This cake was delicious. The first cake idea drawn out of a hat by my colleagues was “coconut cream.” Rather than do the standard coconut cream cake, I get to actually interpret the idea however I want. Neener neener. So I brought in a designer – Mikey – to help me with the aesthetics of this cake, and he had the excellent idea of turning it into a monster and using the coconut as fur. Brilliant! The cake itself is a delicious, fluffy, moist chocolate cake, and the frosting (or “glue” of this particular cake) was supposed to be a fluffy coconut cream frosting. Well that didn’t happen, so I added a little cornstarch to thicken the frosting up a bit. He hand-designed the cake, cut it out, and turned it into the goofy masterpiece you see below.

Chocolate Cake Recipe Ingredients

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil
  • 3 teaspoons vanilla
  • 3/4 cup boiling water

Coconut Frosting Recipe Ingredients

  • 1 1/2 cup sugar
  • 2 egg whites
  • 1 tablespoon light corn syrup
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup shredded coconut
  • 2 tsp corn starch

Also as much coconut as you feel like decorating with on the outside.

Chocolate Cake with Coconut Cream Frosting Recipe Directions

Chocolate Cake: Mix flour, sugar, cocoa, baking powder, soda and salt together in large bowl. Add eggs, milk, oil and vanilla. Beat together for about two minutes. At lowest mixing speed add in boiling water. The batter on this chocolate cake is very thin and seems watery – don’t worry, this is normal. Grease and flour your baking pan. Bake about 30 mins at350 degrees, possibly more, or until your toothpick tester comes out clean. Cool in pans. Remember to take it slow and completely cool the cake before trying to work with it.

Frosting: In a double boiler, beat all frosting ingredients until blended. Place over rapidly boiling water. Beat at high speed untl soft peaks form. This takes forever. Take it off the double boiler and put it in a mixing bowl and beat it to death until it’s spreadable. I had to cool it for a while before it was even vaguely spreadable, and even then it was thin – but it worked for our purposes with the coconut. You spread the frosting over the cake, and press all that pretty coconut into the sides.

Decoration: You may notice that the coconut on our monster, Reginald we’ll call him, is not white. We dyed the coconut with just a few drops of food coloring. I mixed red and green to get a brownish red hue. For the details we used white chocolate chips for his eyes, a sliced Mounds bar with a halved almond for teeth, and chocolate chunks for claws on his hands. Cute, huh? Now to eat his face. And for whomever doesn’t like coconut, we saved the cut off pieces of the chocolate cake for them to enjoy.

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Heather is an advertising professional in Kansas City. She is a vegetarian food-lover who finds joy in cooking, baking and finding new restaurants in new cities. She leads a pack of animals, including her beagle Ford, her shepherd-collie-retriever mix, Otto, and cat, Ahab.

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