Chocolate-Coconut Cake

Chocolate-Coconut Cake
Servings: 12 Prep 25 mins Cool 10 mins Bake 350°F 30 mins


  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 sticks unsalted butter, softened
  • 1 1/2 cups packed light-brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup low-fat buttermilk

Make It

1. Heat oven to 350 degrees F. Coat two 9-inch round cake pans with nonstick spray.

2. Cake. In bowl, whisk flour, cocoa, baking soda and salt. In large bowl, beat butter until smooth. Add brown sugar; beat until blended. Beat in eggs, one at a time, and vanilla. On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour. Spread into prepared pans.

3. Bake at 350 degrees F for 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes directly onto racks; cool completely. While the cakes cool, make the frosting.

4. Place one cake layer on pedestal. Spread top with 1 cup frosting and 1/2 cup coconut. Add second layer. Spread frosting on top and side of cake. Press remaining 2 1/2 cups coconut into frosting. Garnish with raspberries and mint, if desired.


Chill 30 mins to 1 hr


  • 1 16 ounce box confectioners sugar
  • 1/4 cup boiling water
  • 1 1/2 stick unsalted butter, cut up
  • 4 ounces reduced-fat cream cheese, cut into pieces
  • 1/2 teaspoon coconut extract
  • 3 cups sweetened flake coconut
  • rasberries and mint to garnish (optional)

Make It

1. Place confectioners' sugar in a large bowl. Beat in boiling water. Add butter and cream cheese, beating well on medium-high speed after adding each piece. Beat in extract. Refrigerate until firmer consistency, 30 minutes to 1 hour.

Nutrition Facts

Servings Per Recipe: 12; Amount Per Serving: cal. (kcal): 499, Fat, total (g): 24, chol. (mg): 77, sat. fat (g): 16, carb. (g): 70, fiber (g): 3, pro. (g): 5, sodium (mg): 257, Percent Daily Values are based on a 2,000 calorie diet.