If you're a chocolate lover, you won't be able to resist this heavenly chocolate coconut layer cake. Each layer is infused with a rich chocolate flavor and topped with creamy coconut frosting. This recipe is perfect for a special occasion or a sweet treat for any day of the week.
Ingredients:
- 2 cups all-purpose flour
- 3/4 cup unsweetened cocoa powder
- 2 tsp baking soda
- 1 tsp baking powder
- 1 tsp salt
- 2 cups granulated sugar
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 cup semisweet chocolate chips
- 1 cup unsweetened shredded coconut
- 1 cup heavy cream
- 1/2 cup unsalted butter, at room temperature
- 2 cups powdered sugar
- 1 tsp coconut extract
Instructions:
- Preheat the oven to 350°F. Grease and flour three 9-inch cake pans and set aside.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt until well combined.
- In a large bowl, beat together sugar and vegetable oil until well combined. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined. Fold in chocolate chips and shredded coconut.
- Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes are baking, prepare the frosting. In a large bowl, beat together heavy cream and butter until light and fluffy. Gradually beat in powdered sugar and coconut extract until well combined.
- Once the cakes have cooled, place one layer on a serving plate and spread a layer of frosting on top. Repeat with the remaining layers, spreading frosting between each layer and on top of the cake.
- Garnish the cake with shredded coconut and chocolate chips. Serve and enjoy!
