Coconut Chocolate Cake

This coconut chocolate cake tastes like Bounty candy. Layers of moist, moist chocolate cake frosted with super creamy coconut frosting. Detailed step-by-step tutorial provided. Made from scratch.

Prep Time: 40 mins | Cook Time: 22 mins | Chill Time: 4 hrs | Total Time: 1 hr 2 mins | Course: Dessert | Cuisine: American | Servings: 16 servings | Calories: 427 kcal

Ingredients

Chocolate cake

• 1 vanilla bean * (or 1 tsp vanilla extract)
• 3/4 cup Dutch cocoa powder, spoon, and leveled (65g)
• 1 + 1/2 cup granulated sugar (300g)
• 1 tablespoon baking powder
• 2 cups all-purpose flour, spoon and level (240g)
• 1/2 cup mild-flavored vegetable oil (120 ml)
• 1 teaspoon of salt
• 1/2 tablespoon white vinegar
• 1 teaspoon of espresso powder (optional)
• 1 cup of boiling hot water (240 ml)
• 2 large eggs
• 1/2 cup coconut milk (120 ml)

Coconut frosting

• 1/2 cup coconut milk (120 ml)
• 2 cups of cold mascarpone (445g)
• 1 + 1/2 cup sifted powdered sugar (180g)
• 1 vanilla bean * (or 1 tsp vanilla extract)
• 1/2 cup unsalted butter, room temperature (113g)

Instructions

Chocolate cake

1. Preheat the oven to 350 ° F / 175 ° C. Line the bottom and sides of two 8 "(20 cm) molds with parchment paper. Reserve.
2. In a medium bowl, combine the flour, cocoa, sugar, baking powder, salt, and espresso powder and stir to combine. Put aside.
3. In a large mixing bowl with a stand or a hand mixer equipped with a whisk or a paddle, beat the oil, eggs, coconut milk, vinegar, and vanilla * until they are combined. Stir in dry ingredients to combine. The dough will be very thick. Mix slowly in hot water until everything is combined. The dough will be very thin.
4. Divide the dough equally between the two prepared baking pans. Bake for 20 to 25 minutes or until a toothpick in the center comes out clean. Do not overcook. I cooked mine for 22 minutes. Let cool in the pan for about 15-20 minutes. Then remove from the mold and transfer to a cooling rack. Let cool to room temperature.

Coconut frosting

1. In a large mixing bowl with a stand or a hand mixer equipped with a whisk, beat the butter until creamy, about 1 to 2 minutes. Add the mascarpone and stir at medium-high speed until creamy and combined, about 1 to 2 minutes.
2. Sift the powdered sugar and mix until the sugar is smooth and dissolved. Scrape down the sides of the bowl. Then add the coconut milk and vanilla * and mix.

Assemble the cake

1. Cut a thin layer on top of your cakes to create a flat surface. Then cut each cake in half horizontally. Place a layer of cake on a cake stand, flipper, or serving dish. Spread 1/4 of the icing on the cake. Repeat twice.
2. Place the last layer of cake on top and lightly frost the outside and sides of the cake with the remaining frosting. Refrigerate at least 4 hours in the refrigerator or overnight.
3. Decorate the cake according to your preferences and keep it in an airtight container in the refrigerator for up to 4 days.

Notes

First, cut the right end of the vanilla pod. Then place the tip of your knife under the curved end and cut the vanilla pod in the middle of the bean lengthwise with a sharp knife. Although you don't need to cut it completely, it doesn't matter when you do it. Then open the vanilla pod and scrape off the tasty seeds with the back of your knife. Just use the seeds.

Source: alsothecrumbsplease.com