I originally made this Chocolate Coconut Cake for my dad for his birthday a few years ago. Since then, my parents request it any chance they get!
The recipe is a chocolate cake that substitutes coconut milk for regular milk in the recipe. It is then topped with a coconut cream frosting and some coconut flakes for extra coconut-y goodness!
Cake:
- 1/2 cup semisweet chocolate chips
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (1 cup) unsalted butter, softened (or margarine to make dairy free)
- 2 cups sugar
- 4 eggs, at room temperature
- 1 teaspoon vanilla extract
- 2/3 cup cocoa powder
- 1 (13.5 oz) can coconut milk
Frosting:
- 4 sticks (2 cups) unsalted butter, softened (or margarine to make dairy free)
- 2 16 oz boxes (about 8 cups) powdered sugar
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 1 (5.4 oz can) coconut cream
Topping:
- 1/2 cup coconut flakes