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Chocolate Cake with Coconut Topping

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A decadent chocolate cake topped with a luscious coconut layer for pure bliss.

Ingredients

Scale

For the Crust:

  • 1 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
  • 1 1/2 cups shredded coconut
  • 1/2 cup sweetened condensed milk

Instructions

1. Prepare the Crust:

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  4. Pour batter into prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  5. While cake is baking, mix shredded coconut with sweetened condensed milk in a small bowl.
  6. Remove cake from oven and immediately spread coconut mixture evenly over the top. Return to oven for 5 minutes to set topping.
  7. Let cool completely before serving.

Notes

You can customize the seasonings to taste.

Find it online: https://thecookingjournal.com/chocolate-cake-coconut-topping-bliss/