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Coconut Chocolate Cake


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Serves general | Prep Time 20 | Cook Time 35

Why I Love This Recipe

Coconut is not only delicious but also contains fiber, vitamins, and minerals.


Ingredients You'll Need

1 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 cup plain yogurt
3/4 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
3/4 cup boiling water
1 cup shredded coconut (sweetened or unsweetened)
1/2 cup unsalted butter, softened
2 1/2 cups powdered sugar
1/4 cup unsweetened cocoa powder
1/4 cup milk
1 teaspoon vanilla extract


Directions

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.


In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.


Add yogurt, milk, oil, and vanilla extract to the dry ingredients and mix until well combined.


Stir in the boiling water until the batter is smooth. Fold in the shredded coconut.


Pour the batter evenly into the prepared cake pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.


Allow the cakes to cool in the pans for 10 minutes, then transfer to wire racks to cool completely.


To make the chocolate frosting, beat the softened butter until creamy. Gradually add the powdered sugar and cocoa powder, alternating with milk and vanilla extract, beating until smooth and spreadable.


Once the cakes are completely cooled, frost the top of one cake layer, place the second layer on top, and frost the top and sides of the cake with the chocolate frosting.


Sprinkle additional shredded coconut on top of the cake for decoration, if desired.


Slice and serve the delicious coconut chocolate cake!


Pairs Well With

A glass of cold milk or a scoop of vanilla ice cream


Questions, Comments & Reviews


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