Monday, January 28, 2013

Chocolate-Coconut Sheet Cake

I love chocolate just as much as the next girl, or more, so when I saw this recipe for an easy chocolate sheet cake that also had coconut in it?  I had to try it.  Even though I really do love the chocolate cake I made for the boys' birthday.

This cake is super easy to make, you don't even need a mixer!  There is also no struggle to decorate it beautifully because the icing is really more of a "topping" that you just pour over the cake and smooth out with a spatula while the cake is still in the pan.

Not only easy but the gooey melty topping seems to ensure that this cake is going to be really moist along with chocolatey and delicious.  Hmm, I don't think melty and chocolatey are actual words....oh well.  This cake is good.

Chocolate-Coconut Sheet Cake, found and adapted from in the February issue of Martha Stewart Living magazine

3/4 cup unsweetened cocoa powder (plus some for the pan)
1 1/2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking soda
3/4 teaspoons baking powder
3/4 teaspoons kosher salt
2 large eggs, slightly beaten
3/4 cup low-fat buttermilk
3/4 cup warm, strong, brewed coffee
3 tablespoons canola oil
1 teaspoon pure vanilla extract

1 stick plus 2 tablespoons unsalted butter
2 cups confectioners' sugar
6 tablespoons unsweetened cocoa powder
3 cups finely shredded, dried, unsweetened coconut
2/3 cup warm, strong, brewed coffee
1 teaspoon pure vanilla extract

To begin the cake, preheat the oven to 350 F.  Butter a 9 x 13 cake pan.  Line the bottom of the pan with parchment paper and leave an overhang on each side if you intend to remove the cake from the pan before serving.  ( I served this to my family straight from the pan and no one seemed to mind. :))  Butter the parchment paper and dust with cocoa powder.

Whisk together the dry cake ingredients in a large bowl.  Pour in all the wet ingredients before whisking it all together until smooth.  (I told you it was easy!)

Pour the batter into the prepared cake pan and then bake it for 20-25 minutes or until a toothpick inserted into the center comes out clean.

While the cake is baking prepare the topping.  Melt the butter in a small saucepan and then add the coffee and extract.  Combine the confectioners' sugar, cocoa powder, and coconut in a large bowl.  Pour over the melted butter mixture and stir to combine.

When the cake comes out of the oven pour the topping over the cake and allow the whole thing to cool completely in the pan on a wire rack.

Serve and Enjoy!  This cake stores well in the refrigerator.  I know because I just ate another slice while typing this post! :)

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1 comment:

  1. sounds temptingly delicious
    come over and see what we shared at