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Ingredients
| salted butter: 1 cup (softened) |
| granulated sugar: 2 cups |
| eggs: 5 |
| sour cream: 1 cup |
| vanilla extract: 1 tsp |
| coconut extract: 1 tsp |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1 tsp |
| salt: 1/8 tsp |
| coconuts (shredded): 1 cup |
| semisweet baking chocolate squares: 4 oz (melted) |
| coconuts (shredded): 1/3 cup |
Chocolate-Coated Coconut Cake
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
60 min -
Servings
11 serving(s)
Tags
- Preheat oven to 350*F.
- Grease and flour a 10" fluted tube pan.
- CAKE: In a large bowl, cream the butter and sugar together until light and fluffy.
- Beat in the eggs, then the sour cream, vanilla, and coconut extract.
- In another bowl, combine the flour, baking powder, baking soda, and salt.
- Add to butter mixture just until combined; do not overmix.
- Gently stir in the coconut.
- Pour the batter into the prepared pan.
- Bake for 60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes in the pan; loosen edges and invert onto a wire rack.
- Cool completely.
- When the cake is completely cooled, pour the melted chocolate over the top of the cake, letting it drip down the sides.
- Sprinkle with 1/3 cup coconut.