Print Options:
Font Size
Font Style
Page Size

Shopping List Only
Color
Print Nutrition?


Design:
No DesignImage1Image2Image3Image4Image5Image6Image7Image8Image9Image10Image11

Note: if the design does not show up when you print, check your printer settings for "allow background printing"



Go Click to print Click To Print
Return To Recipe Return to Recipe
Add Your Own Notes



CDKitchen

Coconut Cake With Bittersweet Chocolate Frosting
CDKitchen https://www.cdkitchen.com
Serves/Makes: 16    |   Ready In: 1-2 hrs

Ingredients:
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large egg whites, at room temperature
2 cups sugar
1 cup butter
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup canned unsweetened coconut milk
1 cup shredded sweetened coconut, crumbled
***BITTERSWEET CHOCOLATE FROSTING***
3/4 cup whipping cream
1 1/2 tablespoon butter
11 ounces good dark chocolate, broken into pieces

Directions:
Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease the paper. Dust with flour.

Sift together flour, baking powder and salt. Beat egg whites with an electric mixer on medium speed until foamy, then gradually add 1/4 cup sugar. Gradually increase speed until whites are stiff but not dry. Scrape the egg whites on the beater into the bowl and return the beater to the mixer.

In another bowl with the same beater, cream the butter, remaining sugar and extracts. At lowest speed, alternately add the coconut milk and flour mixture, beating just until incorporated. By hand, stir in 1 cup egg whites to lighten the batter. Fold in remaining whites and the coconut with a rubber spatula.

Pour batter into the pans. Bake at 350 degrees F for about 35 minutes, until the cakes are golden and start to pull away from sides of pan. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.

FOR FROSTING: Heat the cream almost to a simmer. Pour over butter and chocolate in a bowl. Let stand 5 minutes. Stir until smooth. Cool to room temperature. Chill until frosting thickens but is still soft enough to dent with your finger. Beat with a mixer until creamy.

ASSEMBLING THE CAKE: Place one cake layer flat-side (bottom) up on a cake plate. Spread some of the frosting on cake. Top with other layer, flat side down. Frost top and sides of cake. Decorate with toasted sliced almonds.

Recipe Location: https://www.cdkitchen.com/recipes/recs/273/ChocolateCoconutCake67494.shtml
Recipe ID: 38263

Nutrition:
per serving: 472 calories, 28g fat, 55g carbohydrates, 4g protein.

Don't forget to stop back at CDKitchen and write a review or upload a picture of this recipe!

This recipe is from CDKitchen https://www.cdkitchen.com
© 1995-2026 CDKitchen, Inc.