Chocolate Coconut Cake Recipe

Name: Chocolate Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 3 cups flour, sifted; 2 cups sugar; 1 teaspoon salt; 2 teaspoons baking soda; 5 tablespoons cocoa; 2 tablespoons white vinegar; 2 tablespoons vanilla; 3/4 cup vegetable oil; 2 cups water; Frosting; 1 cup sugar; 3/4 cup butter; 1/2 cup canned milk; 14 ounces shredded coconut

Servings: persons

Cake
3 cups flour, sifted
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
5 tablespoons cocoa
2 tablespoons white vinegar
2 tablespoons vanilla
3/4 cup vegetable oil
2 cups water
Frosting
1 cup sugar
3/4 cup butter
1/2 cup canned milk
14 ounces shredded coconut

1
Cake:.
2
Combine the dry ingredients. Make 3 holes in the dry ingredients and put the vinegar, vanilla and oil in one hole each. Pour water over everything and mix. Pour into 9x13x2 inch pan and bake at 350 degrees F for about 30 minutes or until cake springs away from the pan. Cool 30 minutes before beginning frosting.
3
Frosting:.
4
Melt butter in a large sauce pan and remove from heat. Add all the other ingredients and mix. Spread over the cake. Place the cake about 3 inches under the broiler, WATCHING CONTINUOUSLY until the frosting is browned.
5
Enjoy!

1695

kcal

Calories

Fat

232

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cake, 3 cups flour, sifted, 2 cups sugar, 1 teaspoon salt, and more.

Yes, Chocolate Coconut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Coconut Cake

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