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Coconut-Mint Chocolate Cake

 Coconut-Mint Chocolate Cake
You can’t go wrong with this one-of-a-kind chocolate cake from Jess Apfe of Berkeley, California. The moist cake, creamy mint filling and luscious frosting are sure to win nods of approval.
6 ServingsPrep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/4 cup baking cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 cup brewed coffee
  • FILLING:
  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons confectioners' sugar
  • 1/3 cup heavy whipping cream
  • 1 tablespoon plus 1-1/2 teaspoons flaked coconut
  • 1/8 teaspoon mint extract
  • 1 drop green food coloring, optional
  • FROSTING:
  • 1/4 cup butter, softened
  • 1-1/4 cups confectioners' sugar
  • 2 tablespoons baking cocoa
  • 2 tablespoons heavy whipping cream
  • 1 ounce unsweetened chocolate, melted and cooled
  • 1/4 teaspoon mint extract
  • 2 tablespoons flaked coconut, toasted

2 of 2

Coconut-Mint Chocolate Cake (continued)

Directions

  • In a small bowl, beat butter and sugar until crumbly. Add eggs, one
  • at a time, beating well after each addition. Combine the flour,
  • cocoa, baking powder and baking soda; add to egg mixture alternately
  • with coffee, beating just until combined.
  • Pour into two 6-in. round baking pans coated with cooking spray. Bake
  • at 350° for 18-22 minutes or until a toothpick inserted near the
  • center comes out clean. Cool for 10 minutes before removing from
  • pans to wire racks to cool completely.
  • For filling, in a small bowl, beat cream cheese and confectioners'
  • sugar until fluffy. Beat in cream until stiff peaks form. Fold in
  • the coconut, extract and food coloring if desired. Spread between
  • cake layers.
  • For frosting, in a small bowl, beat the butter, confectioners' sugar
  • and cocoa until fluffy. Add the cream, chocolate and extract; beat
  • until smooth. Frost top and sides of cake. Sprinkle with coconut.
  • Store in the refrigerator.
  • Yield: 6 servings.
Nutritional Facts: 1 slice (prepared with reduced-fat cream cheese) equals 563 calories, 27 g fat (16 g saturated fat), 135 mg cholesterol, 304 mg sodium, 77 g carbohydrate, 2 g fiber, 8 g protein.