| Level: | Intermediate |
| Total: | 2 hr 25 min |
| Active: | 50 min |
| Yield: | 8 to 10 servings |
Ingredients
- Nonstick spray
- One 14-ounce bag sweetened shredded coconut (about 4 cups)
- 2 teaspoons instant espresso
- 1 1/4 cups water
- One 15.25-ounce box chocolate fudge cake mix, such as Betty Crocker
- 1/2 cup vegetable oil
- 3 eggs
- Two 8-ounce blocks Neufchatel cream cheese, at room temperature
- 1 stick (8 tablespoons) unsalted butter, at room temperature
- 1/3 cup coconut milk
- 1/2 teaspoon kosher salt
- 2 1/2 cups powdered sugar
Instructions
- Preheat the oven to 350 degrees F. Spray two 9-inch cake pans with nonstick spray and line the bottoms with parchment paper.
- Sprinkle half of the shredded coconut on a baking sheet. Toast in the oven until golden brown, stirring often, about 15 minutes. Let cool on the baking sheet.
- Combine the instant espresso and water in a measuring cup; stir until dissolved. Add to a medium bowl, along with the cake mix, vegetable oil and eggs. Beat for 2 minutes with a handheld mixer on medium speed. Divide the batter between the prepared cake pans and smooth the tops.
- Bake until a toothpick inserted in the center of a cake comes out clean, about 25 minutes. Allow the cakes to cool in the pans for 10 minutes, then invert onto a baking rack and let cool completely.
- Meanwhile, combine the cream cheese, butter, coconut milk, salt and powdered sugar in a large bowl. Beat with a handheld mixer on medium speed until light, fluffy and smooth, about 4 minutes. Stir in the remaining (untoasted) coconut with a rubber spatula.
- If the cakes have domed in the center, trim to level the tops. Place one cake layer, up-side down, on a platter or plate. Spoon one-third of the frosting on top and spread evenly, almost completely to the edge. Place the other layer, up-side down, on top, pressing gently to anchor. Using an offset spatula, evenly frost the entire cake; if the frosting gets too soft, place it in the refrigerator for 15 minutes. Gently press the toasted coconut around the outside of the cake and sprinkle it over the top.
- Refrigerate for at least 1 hour before serving.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 857 |
| Total Fat | 59 g |
| Saturated Fat | 30 g |
| Carbohydrates | 81 g |
| Dietary Fiber | 3 g |
| Sugar | 63 g |
| Protein | 8 g |
| Cholesterol | 122 mg |
| Sodium | 642 mg |
Reviews
This was my Christmas Day dessert and it was a huge hit!! My addition was a dark cherry compote in between the layers. This will become my go to dessert.
Yes as others do”lack luster” very disappointed
BUT. thanks for the idea. I broke out my favorite chocolate cake (Ina’s) and the coconut icing from Ina’s coconut cake. Now that was eye rolling good.
BUT. thanks for the idea. I broke out my favorite chocolate cake (Ina’s) and the coconut icing from Ina’s coconut cake. Now that was eye rolling good.
Boxed has got to be better.
I think yeah, boxed mix. Quicker to get made and eat.
A box mix? Really????? Thumbs down!
Very sweet icing, the cream cheese does add a tartness to it though but the cake was lacking depth. The icing was very soft, putting it back in the fridge did help when icing. The espresso didn’t add flavor to the cake. I wouldn’t make it again but my family did enjoy it.
Made this for my husbands birthday and it was a huge hit!! Very moist cake. Definitely need to refrigerate frosting for awhile before putting it on the cake. Had to hold back from grabbing seconds. Yum.
This cake is really nothing special. It was just “meh”. Nothing that people went back to get seconds of. And I made this on Christmas for my family that all love coconut and chocolate. But this was just so average and once you make homemade chocolate cake, there is no boxed cake that tastes good anymore. I am a very good baker, so I did not mess up this recipe, it’s just a recipe that is not worth bothering with. So lackluster. There are so many other good recipes out there to explore when choosing to make a dessert.. Also, the can of coconut milk doesn’t add anything to the flavor of the frosting.
Awesome!! I used reduced fat cream cheese and Baker’s coconut, a fudge cake mix, and everyone loved it. I will use a white cake mix next time. The frosting is what makes this cake. The sweetened coconut toasted up so nicely, coconut milk is yum. Beautiful cake. The cake mix is also a time saver.
Delicious. The frosting is creamy. I used unsweetened coconut flakes because I had them on-hand. If you prefer a less sweet frosting, opt for the above. Keep an eye on the shredded coconut. Mine were toasty with 8 minutes in the oven.
On to my 3rd slice…
On to my 3rd slice…