Best Coconut Chocolate Cake

Name: Best Coconut Chocolate Cake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 35
Cuisine: Global
Ingredients: 59 milliliters baking cocoa; 1 teaspoon baking soda; 118 milliliters butter, cubed; 118 milliliters buttermilk; 397 grams package coconut; 2 eggs; 340 grams can evaporated milk, divided; 473 milliliters all-purpose flour; 20 larges marshmallows; 1 teaspoons salt; 237 milliliters semisweet chocolate chips; 473 milliliters slivered almonds, toasted, divided; 296 milliliters sugar, divided; 1 teaspoon vanilla extract; 237 milliliters water

Best Coconut Chocolate Cake takes approximately 55 minutes from beginning to end. For 30 cents per serving, you get A mixture of baking cocoa, semisweet chocolate chips, vanillan extract, and a handful of other ingredients are all it takes to make this recipe so scrumptious.

Instructions

In a large bowl, combine the flour, sugar, baking soda and salt. In a small saucepan, combine the butter, water and cocoa. Cook and stir until butter is melted; add to dry ingredients.

Ingredients you will need

Baking Soda

Butter

Cocoa Powder

All Purpose Flour

Sugar

Water

Salt

Equipment you will use

Sauce Pan

Bowl

Combine the eggs, buttermilk and vanilla; add to chocolate mixture and mix well.

Ingredients you will need

Buttermilk

Chocolate

Vanilla

Egg

Pour into a greased 15-in. x 10-in. x 1-in. baking pan.

Equipment you will use

Baking Pan

Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.

Equipment you will use

Toothpicks

Oven

Meanwhile, in a large saucepan, combine 1 cup evaporated milk, 3/4 cup sugar and marshmallows; cook and stir until marshmallows are melted.

Ingredients you will need

Evaporated Milk

Marshmallows

Sugar

Equipment you will use

Sauce Pan

Remove from heat; stir in coconut. Immediately sprinkle 1 cup almonds over cake.

Ingredients you will need

Almonds

Coconut

Spread coconut mixture over top.

Ingredients you will need

Coconut

Spread

Sprinkle with remaining almonds (pan will be full).

Ingredients you will need

Almonds

Equipment you will use

Frying Pan

In a small saucepan, combine butter with remaining milk and sugar. Cook and stir until butter is melted.

Ingredients you will need

Butter

Sugar

Milk

Equipment you will use

Sauce Pan

Remove from the heat; stir in chocolate chips until melted.

Ingredients you will need

Chocolate Chips

Drizzle over almonds. Cool on a wire rack.

Ingredients you will need

Almonds

Equipment you will use

Wire Rack

Equipment

Ingredients

Servings:

59milliliters

baking cocoa 1teaspoon

baking soda 118milliliters

butter, cubed 118milliliters

buttermilk 397grams

package coconut 2

eggs 340grams

can evaporated milk, divided 473milliliters

all-purpose flour 20larges

marshmallows 1teaspoons

salt 237milliliters

semisweet chocolate chips 473milliliters

slivered almonds, toasted, divided 296milliliters

sugar, divided 1teaspoon

vanilla extract 237milliliters

water

Recommended wine: Cream Sherry, Port, Moscato Dasti

Chocolate Cake works really well with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. One wine you could try is NV Solera Cream Sherry. It has 4.5 out of 5 stars and a bottle costs about 17 dollars.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.