Coconut Chocolate Cake
By Cisé Trading Co.
Images
Ingredients
Chocolate Layer Cake:
Coconut Cream Cheese Frosting:
- 1 package Cissé Dark Chocolate Layer Cake Mix
- 3 large eggs
- 1 cup milk
- ¾ cups canola oil
Coconut Cream Cheese Frosting:
- 1 package cream cheese, softened
- ½ stick unsalted butter, softened
- 1 tsp. vanilla extract
- 2 cup powdered sugar
- 1½ cups coconut flakes
Procedure
Preheat oven to 350°F. Grease two 8" cake pans.
Beat eggs, oil and milk until well combined. Slowly add Cisé chocolate cake mix and beat until smooth. Divide batter evenly between prepared pans.
Bake for 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool in pans for 15 minutes, then turn onto a cooling rack and allow cakes to cool completely before frosting.
Once cool, frost layer cake and top with toasted coconut.
To make chocolate-coconut cupcakes: Mix batter as directed, then pour batter into a greased or lined muffin pan, ensuring that each cup is ¾ full. Bake for 18 to 20 minutes. To make the coconut frosting: Cream the butter and cream cheese together until light and smooth. Add the vanilla extract and one cup of the coconut flakes and mix again. Slowly add the powdered sugar one cup at a time until mixed in.
To make the toasted coconut flake topping, spread the remaining coconut on a cookie sheet and bake in a 350 degree oven for about five minutes, or until the flakes are golden brown.
Coconut Chocolate Cake
By Cisé Trading Co.
Ingredients
Chocolate Layer Cake:
Coconut Cream Cheese Frosting:
- 1 package Cissé Dark Chocolate Layer Cake Mix
- 3 large eggs
- 1 cup milk
- ¾ cups canola oil
Coconut Cream Cheese Frosting:
- 1 package cream cheese, softened
- ½ stick unsalted butter, softened
- 1 tsp. vanilla extract
- 2 cup powdered sugar
- 1½ cups coconut flakes
Procedure
Preheat oven to 350°F. Grease two 8" cake pans.
Beat eggs, oil and milk until well combined. Slowly add Cisé chocolate cake mix and beat until smooth. Divide batter evenly between prepared pans.
Bake for 20 minutes or until a toothpick inserted into the center of each cake comes out clean. Let cool in pans for 15 minutes, then turn onto a cooling rack and allow cakes to cool completely before frosting.
Once cool, frost layer cake and top with toasted coconut.
To make chocolate-coconut cupcakes: Mix batter as directed, then pour batter into a greased or lined muffin pan, ensuring that each cup is ¾ full. Bake for 18 to 20 minutes. To make the coconut frosting: Cream the butter and cream cheese together until light and smooth. Add the vanilla extract and one cup of the coconut flakes and mix again. Slowly add the powdered sugar one cup at a time until mixed in.
To make the toasted coconut flake topping, spread the remaining coconut on a cookie sheet and bake in a 350 degree oven for about five minutes, or until the flakes are golden brown.