Chocolate-Coconut Sheet Cake PT80M https://img5.recipesrun.com/201907/2019/1023/31/c/443254/300x200x50.jpg 12 servings Ingredients: whipped cream and toasted large-flake coconut 1 tsp. pure vanilla extract 2/3 cup warm strong brewed coffee 3 cups finely shredded dried unsweetened coconut 6 tbsp. unsweetened cocoa powder 2 cups confectioners' sugar 1 1/2 sticks unsalted butter 1 tsp. pure vanilla extract 3/4 cup warm strong brewed coffee 3 tbsp. safflower oil 3/4 cup low-fat buttermilk 2 large eggs, lightly beaten 3/4 tsp. coarse salt 3/4 tsp. baking powder 1 1/2 tsp. baking soda 1 1/2 cups granulated sugar 1 1/2 cups all-purpose flour 3/4 cup unsweetened cocoa powder, unsalted butter, softened, for pan

Chocolate-Coconut Sheet Cake

By Tracy

12 Person
80 Minutes
0 Calories
Nothing will satisfy a chocolate craving better than one of these delicious chocolate cake recipes, from classic devil's food cake and molten to flourless and ricotta-icebox chocolate varieties. With chocolate cake recipes like these, you can't go wrong! Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture.

Ingredients

Topping

  • whipped cream and toasted large-flake coconut

  • 1 tsp. pure vanilla extract

  • 2/3 cup warm strong brewed coffee

  • 3 cups finely shredded dried unsweetened coconut

  • 6 tbsp. unsweetened cocoa powder

  • 2 cups confectioners' sugar

  • 1 1/2 sticks unsalted butter

Ingredients on sale Whole Foods Market 2693 Edmondson Rd CINCINNATI OH 45209 ❮ ❯ Cake

  • 1 tsp. pure vanilla extract

  • 3/4 cup warm strong brewed coffee

  • 3 tbsp. safflower oil

  • 3/4 cup low-fat buttermilk

  • 2 large eggs, lightly beaten

  • 3/4 tsp. coarse salt

  • 3/4 tsp. baking powder

  • 1 1/2 tsp. baking soda

  • 1 1/2 cups granulated sugar

  • 1 1/2 cups all-purpose flour

  • 3/4 cup unsweetened cocoa powder,

  • unsalted butter, softened, for pan

Method

  • 01
    Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder.
  • 02
    Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in the center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth.
  • 03
    Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into the center comes out clean, about 25 minutes.
  • 04
    Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture.
  • 05
    Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
  • 06
    To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.

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Chocolate-Coconut Sheet Cake

Nothing will satisfy a chocolate craving better than one of these delicious chocolate cake recipes, from classic devil's food cake and molten to flourless and ricotta-icebox chocolate varieties. With chocolate cake recipes like these, you can't go wrong! Everyone needs an unintimidating, foolproof cake like this one. A generous amount of coconut topping, poured over the moist cake while it's still warm, provides richness and a deliciously gooey texture.
01 Information
  • Grade medium
  • Serving 12 servings
  • Prep Time 30 Mins
  • Cook Time 50 Mins
  • Total Time 80 Mins
02 Ingredients
Topping
whipped cream and toasted large-flake coconut
1 tsp. pure vanilla extract
2/3 cup warm strong brewed coffee
3 cups finely shredded dried unsweetened coconut
6 tbsp. unsweetened cocoa powder
2 cups confectioners' sugar
1 1/2 sticks unsalted butter
Ingredients on sale Whole Foods Market 2693 Edmondson Rd CINCINNATI OH 45209 ❮ ❯ Cake
1 tsp. pure vanilla extract
3/4 cup warm strong brewed coffee
3 tbsp. safflower oil
3/4 cup low-fat buttermilk
2 large eggs, lightly beaten
3/4 tsp. coarse salt
3/4 tsp. baking powder
1 1/2 tsp. baking soda
1 1/2 cups granulated sugar
1 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa powder,
unsalted butter, softened, for pan
03 Method
Step 1
Preheat oven to 350 degrees F. Butter a 9-by-13-inch baking dish; line bottom and 2 long sides with parchment, leaving an overhang. Butter parchment, and dust with cocoa powder.
Step 2
Whisk together cocoa powder, flour, granulated sugar, baking soda, baking powder, and salt in a large bowl. Gather flour mixture into a mound, and create a well in the center. Pour eggs, buttermilk, coffee, oil, and vanilla into well, and whisk until thoroughly combined and smooth.
Step 3
Pour batter into dish, and spread evenly with an offset spatula. Bake until set and a toothpick inserted into the center comes out clean, about 25 minutes.
Step 4
Meanwhile, melt butter for topping in a small saucepan. Combine confectioners' sugar, cocoa powder, and coconut in a large bowl. Stir coffee and vanilla into butter, and pour over coconut mixture.
Step 5
Stir to combine, and immediately spread evenly over warm cake. Let cool completely on wire rack.
Step 6
To serve, use parchment to transfer cake to a cutting board. Cut into thirds lengthwise, then cut into quarters crosswise (you should have 12 pieces). Serve with whipped cream and toasted coconut.
04 Author
Tracy Tracy
75 Recipes
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