Coconut-Mint Chocolate Cake Recipe

Coconut-Mint Chocolate Cake Recipe
Coconut-Mint Chocolate Cake Recipe photo by Taste of Home
Publisher Photo

Coconut-Mint Chocolate Cake Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling
MAKES:
6 servings
TOTAL TIME:
Prep: 35 min. Bake: 20 min. + cooling

Ingredients

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup 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 square (1 ounce) unsweetened chocolate, melted and cooled
  • 1/4 teaspoon mint extract
  • 2 tablespoons flaked coconut, toasted

Directions

In a small mixing 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 mixing 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 mixing 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.
Originally published as Coconut-Mint Chocolate Cake in Cooking for 2 Spring 2008, p63

Nutritional Facts

1 slice: 563 calories, 27g fat (16g saturated fat), 135mg cholesterol, 304mg sodium, 77g carbohydrate (54g sugars, 2g fiber), 8g protein.

  • 1/4 cup butter, softened
  • 3/4 cup sugar
  • 2 eggs
  • 1 cup 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 square (1 ounce) unsweetened chocolate, melted and cooled
  • 1/4 teaspoon mint extract
  • 2 tablespoons flaked coconut, toasted
  1. In a small mixing 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.
  2. 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.
  3. For filling, in a small mixing 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.
  4. For frosting, in a small mixing 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.
Originally published as Coconut-Mint Chocolate Cake in Cooking for 2 Spring 2008, p63

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCoconut-Mint Chocolate Cake

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review