Best 2 Dark Chocolate Coconut Cake Recipes

In the realm of decadent desserts, the dark chocolate coconut cake reigns supreme, captivating hearts and taste buds with its rich symphony of flavors. This culinary masterpiece, often reserved for special occasions, is a harmonious blend of moist chocolate sponge, velvety dark chocolate ganache, and luscious coconut filling. With its striking visual appeal and irresistible taste, it's no wonder this cake holds a cherished place in the hearts of dessert enthusiasts worldwide. Embark on a culinary journey as we unveil the secrets to crafting the perfect dark chocolate coconut cake, transforming your kitchen into a haven of sweet indulgence.

Let's cook with our recipes!

DARK CHOCOLATE CAKE WITH COCONUT-PEANUT BUTTER ITALIAN BUTTERCREAM

Dark Chocolate Cake with Coconut-Peanut Butter Italian Buttercream image

Provided by Food Network

Categories dessert

Time 4h15m

Yield 15 to 20 servings

Number Of Ingredients 18

Ingredients

4 cups all-purpose flour
2 cups cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher sea salt
5 1/2 cups sugar
6 sticks (3 cups) unsalted butter, cubed
2 1/2 cups buttermilk
4 teaspoons vanilla extract
10 large eggs
600 grams sugar
300 milliliters water
300 milliliters egg whites
150 grams granulated sugar
8 sticks (4 cups) unsalted butter, cubed
1/2 cup peanut butter
2 teaspoons vanilla extract
1 to 2 teaspoons coconut extract

Steps:

For the cake: Preheat the oven to 325 degrees F.
Combine the flour, cocoa, baking powder, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Mix in the sugar.
With the mixer on low speed, add the butter, a couple cubes at a time, and mix until completely combined. Slowly add the buttermilk and vanilla extract; mix until well combined.
Add the eggs and mix until smooth, 2 to 3 minutes, scraping down the sides bowl as needed.
Divide the batter among three 8-inch cake pans. Bake for 35 minutes, or until a toothpick comes out clean. Cool the cakes at room temperature for 1 hour, then freeze for at least another hour.
For the buttercream: Combine the sugar and water in a saucepan fitted with a candy thermometer. Heat over medium-high heat until the mixture reaches 240 degrees F (see Cook's Note).
Meanwhile, place the egg whites in a clean mixer bowl and beat until bubbles form. Add the sugar and beat on high speed until fluffy. Turn off the mixer.
When the sugar syrup reaches the target temperature, slowly pour it into the egg whites. Mix on high speed until thick and fluffy.
Gradually mix in the butter cubes until the mixture comes together and is fluffy and smooth.
Add peanut butter, vanilla and coconut extract and mix until well combined. (Makes 4 cups.)
To assemble: Trim the cake layers to level them; this will help you frost the cakes and ensure the layers are even. Spread the first cake layer with buttercream. Stack the second layer on top and spread with buttercream. Stack the third cake layer. Add the buttercream to a piping bag and pipe onto the top and sides of the cake. Smooth the frosting, using an offset or flat spatula. At this point, you can leave the frosting smooth or add some texture with the spatula.
Refrigerate the frosted cake for 30 minutes before slicing.

DARK CHOCOLATE COCONUT CAKE

Dark Chocolate Coconut Cake image

I love coconut. The original recipe (given to me by a friend in Alexandria, LA) called for a can of dark chocolate icing; I like the recipe for homemade frosting better, but if you are pressed for time, you can certainly use the store bought variety.

Provided by Debra Schweikert

Categories Cakes

Time 1h10m

Number Of Ingredients 13

Ingredients

1 box cake mix, devils food
1 can(s) evaporated milk
1 c sugar
1 stick butter or margarine
1 bag(s) coconut
24 large marshmallows
1 c chopped pecans
FROSTING
1 stick butter or margarine
2/3 c special dark cocoa
3 c powdered sugar
1/3 c milk
1 tsp vanilla

Steps:

1. Prepare cake mix according to package directions--use 9" cake pans.
2. Cool thouroughly; then cut each layer in half horizontally (you want 4 layers)
3. In a heavy saucepan, mix evaporated milk (regular sized can--not the mini can!),sugar, and butter and bring to a boil; turn heat down to simmer and cook for 5 minutes.
4. Remove from heat and add marshmallows; stir until melted.
5. Add coconut and pecans and mix well; spread venly between three layers.
6. To make frosting, melt the butter and stir in cocoa.
7. Alternately add powdered sugar and milk (add additional milk a teaspoon at a time if necessary to get the mixture to a spreadable consistency).
8. Stir in vanilla.
9. Frost top and sides with frosting; refridgerate.

Tips:

To ensure a smooth and lump-free batter, whisk the dry ingredients (flour, cocoa powder, baking powder, and salt) together in a separate bowl before adding them to the wet ingredients.
Do not overmix the batter, as this can result in a dense and tough cake. Mix just until the ingredients are combined.
For a richer chocolate flavor, use a high-quality dark chocolate with a cocoa content of at least 70%.
To prevent the cake from sticking to the pan, grease and flour the pan thoroughly before pouring in the batter.
Bake the cake in a preheated oven to ensure even cooking. Do not open the oven door during baking, as this can cause the cake to fall.
Allow the cake to cool completely before frosting it. This will help the frosting to set properly.

Conclusion:

This dark chocolate coconut cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, moist texture, and fluffy coconut frosting, this cake is sure to be a hit. Whether you are a seasoned baker or a beginner, this recipe is easy to follow and will yield a beautiful and delicious cake that you will be proud to serve. So, preheat your oven and get ready to bake this incredible dark chocolate coconut cake!