Chocolate Coconut Easter Cake Recipe

This Chocolate Coconut Easter Cake is a festive and delicious dessert that’s perfect for celebrating the holiday. A moist chocolate cake is topped with a creamy coconut cream cheese frosting, toasted coconut flakes, and colorful Cadbury mini eggs. It’s a delightful combination of flavors and textures.

Ingredients

Here’s what you’ll need to make this Chocolate Coconut Easter Cake:

For the Chocolate Cake:

• All-Purpose Flour: 3 cups, provides the base of the cake.
• Granulated Sugar: 2 ½ cups, adds sweetness.
• Cocoa Powder: ½ cup, provides the chocolate flavor.
• Baking Powder: 1 ½ teaspoons, helps the cake rise.
• Baking Soda: 2 teaspoons, helps the cake rise and adds tenderness.
• Salt: 1 teaspoon, enhances the flavors of the cake.
• Plain Greek Yogurt (or Sour Cream): ½ cup, adds moisture and tanginess.
• Buttermilk: 1 cup, adds moisture and tenderness.
• Vegetable Oil: ¾ cup, adds moisture and richness.
• Large Eggs: 2, binds the ingredients and adds richness.
• Vanilla Extract: 1 tablespoon, enhances the flavor.
• Hot Coffee or Water: 1 ¼ cups, adds moisture and enhances the chocolate flavor.

For the Coconut Cream Cheese Frosting:

• Shredded Sweetened Coconut: 2 cups, provides the coconut flavor and texture.
• Cream Cheese: 8 ounces, softened, provides a creamy and tangy base.
• Unsalted Butter: ½ cup, softened, adds richness and creaminess.
• Powdered Sugar: 2 cups, sweetens and thickens the frosting.
• Vanilla Extract: 2 teaspoons, enhances the flavor.
• Coconut Extract: ¼ teaspoon, optional, intensifies the coconut flavor.
• Cadbury Mini Eggs: 1 bag, for topping, adds a festive decoration.

How to Make Chocolate Coconut Easter Cake

Step 1: Make the Chocolate Cake

1. Preheat the oven to 350°F (177°C).
2. Spray a 9×13 inch baking pan with nonstick baking spray.
3. In a bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
4. In a large bowl, whisk together the Greek yogurt (or sour cream), buttermilk, and vegetable oil.
5. Whisk in the eggs one at a time, then whisk in the vanilla extract.
6. Add half of the dry ingredients to the wet ingredients and whisk until combined.
7. Whisk in the hot coffee or water.
8. Whisk in the remaining dry ingredients.
9. Pour the batter into the prepared pan.
10. Bake for 50-55 minutes, or until a tester inserted in the center comes out clean.
11. Let the cake cool completely before frosting.

Step 2: Toast the Coconut

1. Place the shredded coconut in a nonstick skillet over medium-low heat.
2. Cook, stirring often, until the coconut is toasted and golden brown.
3. Set aside to cool.

Step 3: Make the Coconut Cream Cheese Frosting

1. Beat the softened cream cheese and butter together until creamy.
2. Beat in the powdered sugar until combined.
3. Beat in the vanilla extract and coconut extract (if using).

Step 4: Frost and Decorate the Cake

1. Frost the cooled cake with the coconut cream cheese frosting.
2. Sprinkle the toasted coconut flakes over the frosting, pressing gently to adhere.
3. Top the cake with Cadbury mini eggs.

Step 5: Chill and Serve

1. Refrigerate the cake for at least 30 minutes to allow the frosting to set.
2. Serve chilled.

How to Serve

• Easter Dessert: Serve this cake as a festive dessert for Easter celebrations.
• Spring Gathering: It’s perfect for any spring gathering or celebration.
• Potluck or Picnic: This cake is easy to transport and share.

Make Ahead and Storage

Make Ahead

• The cake can be baked ahead of time and stored at room temperature for up to 2 days or in the refrigerator for up to 3 days.
• The frosting can be made ahead of time and stored in the refrigerator for up to 3 days.
• Assemble and decorate the cake when ready to serve.

Storing Leftovers

• Store leftover cake in an airtight container in the refrigerator for up to 3 days.

FAQs

Can I use a different type of frosting?

• Yes, you can use other frostings, such as chocolate buttercream, vanilla buttercream, or whipped cream.

Can I use a different type of coconut?

• Yes, you can use unsweetened coconut flakes or shredded coconut.

Can I make this cake gluten-free?

• Yes, use a gluten-free flour blend and ensure all other ingredients are gluten-free.

Can I freeze this cake?

• Yes, you can freeze the cake layers or the frosted cake. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

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