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Coconut Chocolate Cake Recipe

Eggless Coconut Chocolate cake that is not only a show stopper, but it tastes great as well. Made from scratch chocolate cake layered with cream and coconut frosting is truly exceptional The cake layers are thick, dense, light, and super moist. This cake may look wise or sounds complicated, but trust me, it’s really very simple and easy!

  • Prep time:
  • 10 minutes
  • cook time:
  • 40 minutes
  • serves:
  • 10 person

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Vegetarian

Level : Easy

Cuisine : Indian

Course : Dessert

Recipe Notes

You can store the cake in the fridge up to 2weeks. You can add ½ tsp instant coffee powder into the wet ingredients to make more flavorful.

Tags

  • #Contest121
  • #CookWithCoconut
Ingredients

Ingredients For Coconut Chocolate Cake Recipe

Methods
  • 1. Preheat an oven on 350F/175C.
  • 2. Sieve the flour, sugar, baking powder, baking soda and cocoa powder through strainer and mix it well.
  • 3. Now in another bowl, add all wet ingredients (water, butter, oil, milk and vanilla extract) and mix well with spoon.
  • 4. Now slowly-slowly add wet mixture into the flour mixture and mix it with a spatula and make a lump free mixture, you can use hand whisker to mix and make a smooth batter.
  • 5. Take round 6 inch spring form or baking pans/tins, divide the mixture/batter evenly between the two pans.
  • 6. Place the pans/tins into the preheated oven and bake it for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean.
  • 7. Once done, let it be cool down for 3-4 minutes, then remove it on the cooling rack and allow it cool down completely about 10-15 minutes before frosting.
  • 8. For Cream Cheese Frosting
  • 9. In another mixing bowl, add cream cheese (soften in room temperatures), melted butter and mix it well for 3-4 minutes till foamy and soft.
  • 10. Add powder sugar, vanilla extract, milk or cream and mix it well, stir it for 3-4 minutes, make soft and foamy frosting.
  • 11. Assembling, Frosting and Garnishing.
  • 12. Remove the thin slice top of the both cakes using a sharp knife and make a flat surface. Now take one cake, evenly spread the frosting over the cake surface and sprinkle some coconut flakes over it.
  • 13. Then place the second cake on it, again spread the prepared frosting over the top and sides of the cake, remove the extra frosting using scraper and make thin coat all sides. Then Sprinkle remaining shredded coconut over the top and decorate it with cherry.
  • 14. Eggless Coconut Chocolate Cake is ready, place it in the fridge and serve whenever you want!
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