Heavenly Coconut Chocolate Cake

Heavenly Coconut Chocolate Cake

Ingredients:

• 1 cup unsweetened cocoa powder
• 2 cups all-purpose flour
• 1/2 cups granulated sugar
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 2 cups shredded coconut (for topping)

• For the Frosting:

• 1 cup unsalted butter, softened
• 1/2 cups powdered sugar
• 1/4 cup heavy cream
• 2 teaspoons coconut extract
• 1 cup shredded coconut (for frosting)

Directions:

Preheat oven to 350°F (175°C). Grease and flour three 9-inch round baking pans.
In a large bowl, stir together the cocoa powder, flour, sugar, baking powder, baking soda, and salt.
Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
Pour batter evenly into the prepared pans.
Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pans to wire racks. Cool completely.
For the frosting, beat butter until creamy. Gradually add powdered sugar, beating to combine. Add heavy cream and coconut extract. Beat until fluffy.
Place one cake layer on a serving plate. Spread with frosting and sprinkle with shredded coconut. Repeat with the second layer. Top with the third layer and frost the top and sides of the cake. Sprinkle the top with shredded coconut.
Refrigerate until ready to serve.
Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: 450 kcal per slice |