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Coconut Chocolate Cake Recipe
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What You Need
• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1/2 teaspoon salt
• 1/2 cup margarine
• 1/2 cup shortening
• 1/4 cup baking cocoa, unsweetened
• 1/2 cup buttermilk
• 1 teaspoon baking soda
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
Frosting
• 1/2 cup margarine at room temperature
• 1/4 cup baking cocoa, unsweetened
• 6 tablespoons milk
• 1 1-lb. box confectioners' sugar
• 1 teaspoon vanilla extract
• 2 cups flaked coconut
• 1 cup chopped pecans
What To Do
1. Preheat oven to 350F. Grease and flour a 13x9x2-inch baking pan.
2. Sift flour, sugar and salt into a large bowl and set aside.
3. In a small saucepan, combine 1/2 cup margarine, shortening, 1/4 cup cocoa, and 1 cup water; bring to a boil. Pour over the flour mixture.
4. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth.
5. Pour into prepared pan. Bake 40-45 minutes, or until cake springs back when lightly touched with finger.
• Frosting: In a medium saucepan, bring margarine, cocoa and milk just to a boil then remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans. Spread over hot cake right out of the oven.
Return to Chocolate Cake Recipes index
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