Chocolate Coconut Cakes Recipe

Name: Chocolate Coconut Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 tbsp (1 stick) butter, chopped, at room temperature; 3/4 cup granulated sugar; 1 tsp vanilla extract; 2 None eggs; 2 1/2 cups self-rising flour, sifted; 3/4 cup milk; None None FOR THE ICING; 4 cups powdered sugar; 3/4 cup unsweetened cocoa powder; 3/4 cup milk; 2 tbsp butter, melted; 2 cups flaked coconut

Servings: persons

8 tbsp (1 stick) butter, chopped, at room temperature
3/4 cup granulated sugar
1 tsp vanilla extract
2 None eggs
2 1/2 cups self-rising flour, sifted
3/4 cup milk
None None FOR THE ICING
4 cups powdered sugar
3/4 cup unsweetened cocoa powder
3/4 cup milk
2 tbsp butter, melted
2 cups flaked coconut

1
Preheat the oven to 400u00b0F. Lightly grease a 12 x 8-inch baking pan. Line bottom with parchment paper.
2
Beat butter, granulated sugar and vanilla in a large bowl with an electric mixer until pale and creamy. Add eggs one at a time, beating well after each addition. Scrape down sides of bowl.
3
Lightly fold in flour alternately with milk, beginning and ending with flour. Spoon into prepared pan, smoothing top.
4
Bake for 30-35 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack. Cut cake into 4 x 1-inch fingers.
5
For the icing, sift powdered sugar and cocoa powder into a large heatproof bowl, Gradually add milk and butter. Mix until smooth. Place over a saucepan of gently simmering water and heat gently, stirring, until mixture thickens slightly and coats the back of the spoon. Keep warm.
6
Spread coconut on a large plate. Using 2 forks, coat cake fingers in icing. Drain off excess and roll in coconut. Place on a wire rack. Refrigerate until set.

1301

kcal

Calories

Fat

229

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 12 ingredients. The key ingredients include: 8 tbsp (1 stick) butter, chopped, at room temperature, 3/4 cup granulated sugar, 1 tsp vanilla extract, 2 None eggs, and more.

Yes, Chocolate Coconut Cakes 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 Cakes

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