November 8, 2013

Coconut Chocolate Cake {with Coconut Whipped Cream Frosting}

Yum
Moist and tender chocolate cake, soaked with cream of coconut and frosted with coconut whipped cream ~ this Coconut Chocolate Cake is a chocolate-and-coconut lover's dream.

My husband has a not-at-all annoying {insert sarcasm here} habit at meal time.  No matter what's for dinner he takes one bite and says, "Needs more jalapeno."  Spaghetti?  "Needs more jalapeno."  Chicken?  "Needs more jalapeno."  Pot roast?  "Needs more jalapeno."  He's joking, of course.  Just to get under my skin.

And now he has a new game ... that's just as fun {insert even more sarcasm here}.  When it comes to anything even remotely sweet, he now takes one bite and says, "Needs more coconut."  Well, I decided to make a dessert to take care of that.  And so I bring you ~ Coconut Chocolate Cake with Coconut Whipped Cream Frosting.  Oh, and drizzled with chocolate, too ... just for good measure.

For this super delicious cake, you take a basic chocolate cake and add some coconut ... and some more coconut ... and some more coconut.  Yup.  Three 'levels' of coconut.

First, the cake is soaked with a mixture of sweetened condensed milk and cream of coconut.  The liquid absorbs all into the cake, making it so super moist and so super tender.  Next, the top is sprinkled with flaked coconut.  Then, it's frosted with freshly whipped coconut whipped cream.  Finally, it's sprinkled with even more flaked coconut.

Oh, wait! ... that's four 'levels' of coconut.  I guess I've met the hubby's demand for "Needs more coconut!"

And then, you know, just 'cause I can ... and because it looks pretty ... I drizzled chocolate across the whole top.


Mmmmmmmmm.  Little chocolate rivers.  On top of coconut.  On top of coconut.  On top of more coconut.

So with this cake, do you think my hubby has grounds to say, "Needs more coconut??"  I  don't!  And I sure hope he doesn't say "Needs more jalapeno."

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Coconut Chocolate Cake with Coconut Whipped Cream Frosting
Source:  Adapted from a family friend's recipe
Ingredients
For the Cake:
  • 1 (16.5 oz.) box Devil's Food chocolate cake mix + ingredients to prepare cake, as specified on the box
  • 1 (14 oz.) can sweetened condensed milk
  • 1 c. cream of coconut*
  • 1 c. sweetened flaked coconut
For the Coconut Whipped Cream Frosting:
  • 1 1/2 c. (12 oz.) whipping cream
  • 1/2 c. (4 oz.) cream of coconut*
  • small pinch salt
  • 1 c. sweetened flaked coconut
  • 2 oz. semi-sweet chocolate squares (or about 1/4 c. semi-sweet chocolate chips)
  • 1 tsp. shortening
Directions
  1. PREPARE CAKE: Bake the cake according to package directions, preparing in a 9x13" pan. While the cake is baking, mix together the sweetened condensed milk and 1 cup cream of coconut; set aside. When you remove the cake from the oven, use a fork to stick holes all over the top of the cake. Pour about 1/3 of the condensed milk mixture all over the cake, spreading as needed to cover it. Let cake sit for about 10 minutes until much of the liquid is absorbed. Repeat with about another 1/3 of the condensed milk mixture. Let cake sit for about 20 minutes, and then pour on the remaining condensed milk mixture. (Some of the liquid will run down the sides of the cake into the pan; try to keep as much as possible on the cake itself, but don't worry too much about it running down.) Sprinkle cake evenly with 1 cup flaked coconut.
  2. PREPARE COCONUT WHIPPED CREAM FROSTING: Chill a large mixing bowl and the beaters of an electric mixer (or whisk attachment of a stand mixer) in the refrigerator for about 15 minutes. Remove from the refrigerator and place the whipping cream, 1/2 cup cream of coconut, and salt into the chilled bowl. Beat on high speed until stiff peaks form.
  3. FROST CAKE: Spread coconut whipped cream evenly over the cooled cake. Sprinkle with 1 cup flaked coconut. Place chocolate and shortening in a small zip-top plastic bag. Set bag in a bowl of warm water to soften. Gently knead the chocolate with your fingers until melted and smooth, placing back in the warm water for a minute or two as needed. Snip a very small hole in the corner of the plastic bag. Drizzle chocolate over the top of the cake.
  4. Store cake in the refrigerator.
*The stuff you find in the drink mixers section of the grocery store, not coconut milk.

Enjoy!


Enjoy these other delicious cakes from The Kitchen is My Playground ... Don't they look yummy??



10 comments:

  1. Oh my!! your cake recipe looks very good! =)
    One of my favorite cakes are chocolate!

    Stopping by from "The Better Baker" weekend potluck!

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  2. YUM! No need for more coconut than that...or jalapeño...I love both though!

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  3. looks great! bet it taste even better!

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  4. You had me at Coconut ! Thanks for sharing, it looks delicious :-)

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  5. I'm just reading about coconut and it's health benefits...and coconut is a great dessert ingredient.

    Love this recipe.

    <3

    Mindy

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  6. OMG i love this cake!! i have made it so many times i have even made cupcake versions and they are so good! Also i made this cake for my mums birthday but i changed it up a little, i added raspberry's into the cake and when i had applied the dark chocolate butter cream on top i put raspberry's and blueberry's all over the top and then sprinkled some coconut over it as well. It tasted so good!!!

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  7. I made this recipe for dinner and it was fantastic! !! It's a keeper:)

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  8. This sounds really delicious and something new to try. Thank you for sharing this.

    Simon

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  9. Coconut and chocklate its the best flavor out there, i love it!

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