Chocolate Coconut Cake Recipe

Name: Chocolate Coconut Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/8 lb. sugar; 1 gal. eggs; 3/8 qt. milk; 15-7/8 oz. flour; 1-1/3 tbsp. vanilla sugar; 3 tbsp. cocoa; 1-1/3 tbsp. baking powder; 10-5/8 oz. butter, melted; 7 oz. butter, melted; 7 tbsp. regular strength coffee; 2-1/2 tbsp. cocoa; 3 tsp. vanilla sugar; 3-1/2 oz. coconut, grated; 13-1/4 oz. confectioners' sugar

Servings: persons

1-1/8 lb. sugar
1 gal. eggs
3/8 qt. milk
15-7/8 oz. flour
1-1/3 tbsp. vanilla sugar
3 tbsp. cocoa
1-1/3 tbsp. baking powder
10-5/8 oz. butter, melted
7 oz. butter, melted
7 tbsp. regular strength coffee
2-1/2 tbsp. cocoa
3 tsp. vanilla sugar
3-1/2 oz. coconut, grated
13-1/4 oz. confectioners' sugar

1
Whip eggs and sugar until white.
2
Add all other ingredients, melted margarine last.
3
Mix all ingredients well.
4
Pour into buttered cake mold (30x45 cm).
5
Bake at 190C (375F) 20-25 minutes.
6
While the cake is cooling boil the following for 5 minutes: margarine, coffee, cocoa, vanilla sugar, grated coconut, confectioners sugar.
7
Spread evenly over the cake.

5155

kcal

Calories

258

Fat

690

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 14 ingredients. The key ingredients include: 1-1/8 lb. sugar, 1 gal. eggs, 3/8 qt. milk, 15-7/8 oz. flour, 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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