Every Easter my grandmother makes a delicious two-layer cake covered in coconut. She’s decorated it with the same candies and toys for as long as I can remember! Since I haven’t been home in a while, I decided to do something similar. I used the wonderful frosting I posted a couple weeks ago. It’s very adaptable, and the coconut helped it taste less buttery.
I wanted to the flaked coconut to make the top look like nests–did I succeed?
Chocolate Cake from the Better Homes and Garden Cookbook
Makes 12-16 cake servings, or 24 cupcakes
¾ cup butter
2 cups flour
¾ cup unsweetened cocoa powder
1 tsp. baking soda
¾ tsp. baking powder
½ tsp. salt
2 cups sugar
2 tsp. vanilla
1 ½ cups milk
Allow butter and eggs to stand at room temperature for 30 minutes. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.
Preheat oven to 350F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, ¼ cup at a time, beating on medium speed until well combined. Scrape sides of bowl; beat 2 minutes. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Beat on medium to high speed for 20 seconds more. Spread into greased pans or lined cupcake pans.
For 8-inch pans and 13x9x2 inch pan, bake for 35-40 minutes; for 9-inch pans bake for 30-35 minutes; for cupcakes bake for 20-25 minutes. Test by inserting a toothpick in the middle; should come out clean. Cool thoroughly and frost with desired icing.
Modified from MissyDew at The Tasty Kitchen
1 cup Milk
5 Tablespoons Flour
1 teaspoon Vanilla
1 cup Butter
1 cup Granulated Sugar (not Powdered Sugar!)
Coconut flakes to taste
Bake your favorite chocolate cake and let it cool.
In a small saucepan, whisk flour into milk and heat, stirring constantly, until it thickens (Note: it will be very, very thick!). Remove from heat and let it cool to room temperature. (If in a hurry, place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.) Stir in vanilla.
While the mixture is cooling, cream the butter and sugar together until light and fluffy. Then add the cooled milk/flour/vanilla mixture and beat until it all combines and resembles whipped cream. Stir in coconut flakes. Since I was dipping the tops into coconut, I didn’t add many flakes to the frosting. Maybe about one cup, but I didn’t measure.
Spread over cake and enjoy!
Besides the occasional Almond Joy, I’ve never really had chocolate and coconut together, but these are delicious!