Description
A magical blend of rich chocolate cake and fluffy whipped cream, topped with sweet shredded coconut, perfect for any celebration.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ¾ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup sweetened shredded coconut
- 2 cups heavy whipping cream
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour your two 9-inch round cake pans.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add in the eggs, milk, vegetable oil, and vanilla extract. Mix until fully combined.
- Stir in boiling water carefully. The batter will be thin.
- Divide the batter evenly between prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Layer the cake by spreading frosting on top of one layer, then place the second layer over it.
- Frost the entire cake and sprinkle shredded coconut on top.
- Slice and serve to enjoy!
Notes
Making this cake ahead of time enhances its flavors. You can also use gluten-free flour to accommodate dietary needs.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg