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

4.0

( By Tracy )

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

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