Chocolate + Coconut= Choconut!
A rich dark chocolate cake with creamy coconut frosting and covered in sweetened shredded coconut!! Yum!
This is the perfect Easter dessert! Especially if you have little ones! Mine feel like they are really getting something special, I’m sure the little chocolate eggs on top have something to do with it too! 😉
This looks like it would take forever and be a real pain in the butt…….but (no pun intended) it’s a total cake walk (again no pun intended)! It’s so easy, in fact it’s even easier than if you were to make a regular size cake!
To be honest when I first made this I was planning on making a regular size cake but I thought it would be great to give the kids a ‘kids size’ cake for once and they LOOOVED it!!!!
I just used my go to chocolate cupcake recipe and make 2 regular 9 inch cakes. Then used a 3 inch biscuit cutter to create little discs. If you don’t have a biscuit cutter you can always use the rim of a 3 inch glass. You can make them bigger or smaller. That’s your choice! Three inches was just perfect for my mini individual cakes! You can even have your kiddos help with cutting the cake disc out, so they feel like they helped create their dessert!
I can’t believe that Easter is just a week and a half away! This is one of my most favorite cakes and I couldn’t even have a piece because I decided to give up sweets for Lent! *Tear* But the Lord has given up so much for me and I knew he would sustain me!
May God Bless and keep you all!
3/4 cup cocoa powder
3/4 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 1/2 sticks unsalted butter, softened
1 cup sugar
1 tsp vanilla
1/2 cup sour cream
Preheat oven to 350° and lightly spray 2 9 inch cake pans with non stick spray.
Sift together cocoa, flour, baking powder and salt. Set aside.
In a medium mixing bowl, or using a stand mixer, cream butter and sugar on medium speed for 2 minutes or until mixtures is a light yellow color and creamy.
Add in one egg at a time, beating well after each addition. Then beat in vanilla.
Reduce mixer to low speed and add in half of the flour mixture then add in the sour cream, then the remainder of the flour mixture. The latter will be thick, that’s ok.
Divide the batter between the two cake pans.
Bake for 20-25 minutes or until toothpick inserted into the center of the cake comes out clean.
Once the cakes are cool, gently and carefully remove them from the pans. Set aside on wax paper (make sure they are on a flat surface.)
Coconut Cream Icing Ingredients:
3 cups of powdered sugar
1/2 cup butter, softened
8 oz package of cream cheese, softened
1/4 tsp salt
2 tsp vanilla
1 1/2 tsp coconut extract
1 tbsp heavy whipping cream
3 cups of shredded coconut
1-2 tsp green food coloring
candy Easter eggs for decorating
Beat butter and cream cheese until light and fluffy.
Mix in salt, vanilla and coconut extracts.
Gradually add in half of the powdered sugar then add in heavy cream and then the remaining powdered sugar. Beat until light and fluffy.
To assemble mini cakes:
Using a biscuit cutter or a small rim glass cut 3 inch circles from your cake (You can always save the extra pieces of scrape cake for ice cream toppings 😉 ) Set aside your cake discs.
Mic coconut and food coloring and set aside.
Take one disc and lightly spread icing on top then place another disc on top of the icing. Spread icing all over covering the cake completely (you will have little crumbs from the cake in your icing, that’s ok it will be covered by the coconut.) Repeat until all of your cakes are covered in icing.
Once all of the cakes are iced carefully add the coconut and decorate with chocolate eggs or jelly beans.
Keep refrigerated for up to 6 days!