Best Coconut Mocha Cake Recipes

COCONUT MOCHA CAKE

Coconut Mocha Cake image

I love this special cake. We eat it plain or with ice cream or with a little powdered sugar ontop. This is wonderful when served with a nice cup of hot java or espresso. I hope that you will enjoy this treat.

Provided by Baby Kato

Categories Dessert

Time 1h

Yield 1 cake, 6-8 serving(s)

Number Of Ingredients 11

Ingredients

2 ounces unsweetened chocolate squares
1/2 cup coconut, toasted (optional)
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup butter, softened
2 cups white sugar
3 jumbo eggs (room temperature)
3 teaspoons instant espresso powder
1 1/4 cups buttermilk
1/8 cup powdered sugar (optional)

Steps:

Preheat oven to 350 degrees.
Grease and flour a 10-inch Bundt pan.
Melt chocolate over a very low heat and set aside.
In a small bowl, combine the flour, baking powder and baking soda.
Next beat together butter, sugar, eggs and instant coffee for 1 minute, on medium speed.
Next mix in in flour mixture and buttermilk alternating 3xs, on low speed until just combined.
In a small bowl, combine the melted chocolate, toasted coconut and 2 cups of batter, mix and set aside.
Pour 1/2 of the remaining plain batter into the prepared pan.
Next spoon the chocolate batter ontop of the plain batter.
Pour remaining plain batter over the chocolate batter and run a knife thru the layers to gently create a swirling effect.
Bake 45 - 50 minutes, checking to ensure cake is cooked.
Let the cake cool in pan for 10 minutes, then invert on a wire rack and cool completely.
Lightly sprinkle powdered sugar ontop of cooled cake and serve.

Nutrition Facts : Calories 875.1, Fat 39.9, SaturatedFat 23.9, Cholesterol 220.9, Sodium 726.3, Carbohydrate 120.5, Fiber 3.3, Sugar 69.6, Protein 13.9

MOCHA WHIPPING CREAM CAKE -COCONUT PECAN FROSTING

MOCHA WHIPPING CREAM CAKE -COCONUT PECAN Frosting image

This is an original plain, but good cake from my Indiana mother-in-law Nellie,and her Womans World Cookbook 1961. It has served many, many parties over the years. Usually just powdered sugar and served with her churned home-made ice cream. My version I tweaked to make a "Mocha Whipping Creamed Cake" in a 9x13 cake pan, and then covered it with canned Betty Crocker Rich & Creamy Coconut Pecan Frosting. This is a very delicate tasting mocha cake with a delicious topping! YUM!! Please enjoy. Nancy...1/18/13

Provided by Nancy J. Patrykus @Finnjin

Categories Cakes

Number Of Ingredients 9

Ingredients

8 ounce(s) whipping cream....cold
2 medium eggs
1 teaspoon(s) vanilla
2 teaspoon(s) baking powder
1/4 teaspoon(s) salt
1-1/2 cup(s) sifted cake flour
1/2 cup(s) cocoa...... sifted with the flour
1 can(s) rich & creamy coconut pecan frosting
1 cup(s) sweetened coconut flakes

Steps:

Pre-heat oven to 340F. Grease a 9x13 cake pan. Whip the whipping cream until stiff. Add the beaten eggs very slowely, ...beaten while doing it. Gradually...add the sugar with vanilla, continue beating..You are now done with the beaters.
Sift together the flour,cocoa, salt and baking powder. Gradually add into the above mixture... STIR to blend, carefully!...do not over beat!
Pour mixture into the prepared baking pan Bake for 30-35 minutes, until lightly browned and center is done.
Let cool on a rack. Frost with the COCONUT PECAN Frosting, and add the sweetened coconut flakes to the top of cake. **Note: This is the first time ,I have ever used a canned frosting. I seen it at the store this morning..and knew I had to try it! SOooo glad I did!
Cut cake into squares, and put cake squares on a pretty serving plate, serve and enjoy your guests. **Note: I found this beautiful plate at Good Will for only .79 cents.
Picture of moms cookbook... passed on down to me... It holds so many wonderful memories. Nancy...1/18/13
https://www.justapinch.com/recipes/dessert/other-dessert/coconut-pecan-frosting.html A few ladies...want a real ..make at home Coconut pecan frosting! You will love this add on...from Rose Mary Mogan... A GREAT baker & cook! 1/19/13