- 1 recipe chocolate cake (Choose your favorite recipe or try ours: » Click here. )
- 2 cups powdered sugar
- 2 tablespoons butter, softened
- 1 teaspoon vanilla
- Pinch of salt 1 teaspoon coconut extract (optional)
- ½ cup unsweetened coconut flakes
Recipe for vanilla frosting:
Preheat the oven to 325 degrees. Position the rack in the center of the oven. Lightly coat the pan with butter or a baking spray.
Prepare the batter for your favorite chocolate cake recipe.
Fill each cake pan cavity two-thirds full.
Bake 13–15 minutes until a tester inserted into the cake comes back clean. Let the cakes cool in the pan.
Once the cakes are cool, gently cut off the bottom layer of each cake to create a flat surface.
Using a stand mixture, beat all ingredients together until smooth.
Fill a pastry bag with the frosting. Using a Bismark tip, gently pipe the frosting (or choose a cream filling of your own) into the cake.
Using an icing spatula, frost the top and sides of the cakes with vanilla frosting.
Pulse the coconut flakes in a food processor a few times.
For pink-sno cakes, add a drop of red food coloring prior to pulsing.
Sprinkle coconut on cakes and let stand for at least 30 minutes.