Coconut-Mint Chocolate Cake Recipe

Name: Coconut-Mint Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter, softened; 3/4 cup sugar; 2 large eggs; 1 cup all-purpose flour; 1/4 cup baking cocoa; 1/2 teaspoon baking powder; 1/4 teaspoon baking soda; 1/2 cup brewed coffee; 3 ounces cream cheese, softened; 3 tablespoons confectioners' sugar; 1/3 cup heavy whipping cream; 1 tablespoon plus 1-1/2 teaspoons sweetened shredded coconut; 1/8 teaspoon mint extract; 1 drop green food coloring, optional; 1/4 cup butter, softened; 1-1/4 cups confectioners' sugar; 2 tablespoons baking cocoa; 2 tablespoons heavy whipping cream; 1 ounce unsweetened chocolate, melted and cooled; 1/4 teaspoon mint extract; 2 tablespoons sweetened shredded coconut, toasted

Servings: persons

1/4 cup butter, softened
3/4 cup sugar
2 large eggs
1 cup all-purpose flour
1/4 cup baking cocoa
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup brewed coffee
3 ounces cream cheese, softened
3 tablespoons confectioners' sugar
1/3 cup heavy whipping cream
1 tablespoon plus 1-1/2 teaspoons sweetened shredded coconut
1/8 teaspoon mint extract
1 drop green food coloring, optional
1/4 cup butter, softened
1-1/4 cups confectioners' sugar
2 tablespoons baking cocoa
2 tablespoons heavy whipping cream
1 ounce unsweetened chocolate, melted and cooled
1/4 teaspoon mint extract
2 tablespoons sweetened shredded coconut, toasted

1
In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined.
2
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350u00b0 for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3
For filling, in a small bowl, beat cream cheese and confectioners' sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers.
4
For frosting, in a small bowl, beat the butter, confectioners' sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.

905

kcal

Calories

Fat

111

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 21 ingredients. The key ingredients include: 1/4 cup butter, softened, 3/4 cup sugar, 2 large eggs, 1 cup all-purpose flour, and more.

Yes, Coconut-Mint Chocolate 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.

Coconut-Mint Chocolate Cake

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