Description
This Chocolate Coconut Easter Cake is a decadent and festive treat perfect for your Easter celebration. A moist chocolate cake is layered with a creamy coconut cream cheese frosting and topped with Cadbury Mini Eggs for a delightful combination of flavors and textures.
Ingredients
Units
Scale
Chocolate Cake:
- 3 cups all-purpose flour
- 2 1/2 cups granulated sugar
- 1/2 cup cocoa powder
- 1 1/2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup plain Greek yogurt (or sour cream)
- 1 cup buttermilk
- 3/4 cup vegetable oil
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups hot coffee or water
Coconut Cream Cheese Frosting:
- 2 cups shredded sweetened coconut
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoon coconut extract (optional)
- 1 bag Cadbury Mini Eggs, for topping
Instructions
Chocolate Cake:
- Preheat and Prep: Preheat oven to 350°F (177°C). Grease a 9×13 inch baking pan with nonstick spray.
- Combine Dry Ingredients: In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a large bowl, whisk together Greek yogurt, buttermilk, and vegetable oil. Whisk in eggs one at a time, then vanilla extract.
- Combine Wet and Dry: Gradually add half of the dry ingredients to the wet ingredients, whisking until combined. Whisk in hot coffee, then the remaining dry ingredients.
- Bake: Pour batter into the prepared pan. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
Coconut Cream Cheese Frosting:
- Toast Coconut: Place coconut in a skillet over medium-low heat. Cook, stirring often, until golden brown. Set aside.
- Make Frosting: Beat cream cheese and butter until creamy. Add powdered sugar and beat until combined. Beat in vanilla and coconut extract (if using).
- Frost and Decorate: Frost the cooled cake with the cream cheese frosting. Sprinkle with toasted coconut, pressing gently to adhere. Top with Cadbury Mini Eggs.
Notes
- Store cake in the refrigerator due to the cream cheese frosting.
- For a richer flavor, use strong brewed coffee instead of water in the cake batter.
- If the frosting is too thick, add a tablespoon or two of milk to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 650
- Sugar: 60g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 80g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 80mg
