Cake 1: Chocolate Cake with Coconut Cream Frosting

Chocolate Cake with Coconut Cream Frosting

I don’t even like coconut. This cake was delicious. The first cake idea drawn out of a hat by my colleagues was “coconut cream.” Rather than do the standard coconut cream cake, I get to actually interpret the idea however I want. Neener neener. So I brought in a designer – Mikey – to help me with the aesthetics of this cake, and he had the excellent idea of turning it into a monster and using the coconut as fur. Brilliant! The cake itself is a delicious, fluffy, moist chocolate cake, and the frosting (or “glue” of this particular cake) was supposed to be a fluffy coconut cream frosting. Well that didn’t happen, so I added a little cornstarch to thicken the frosting up a bit. He hand-designed the cake, cut it out, and turned it into the goofy masterpiece you see below.

Chocolate Cake Recipe Ingredients

  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup baking cocoa
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup oil
  • 3 teaspoons vanilla
  • 3/4 cup boiling water

Coconut Frosting Recipe Ingredients

  • 1 1/2 cup sugar
  • 2 egg whites
  • 1 tablespoon light corn syrup
  • 1 1/2 teaspoon vanilla
  • 1/2 teaspoon orange extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • 1/2 cup water
  • 1/4 cup shredded coconut
  • 2 tsp corn starch

Also as much coconut as you feel like decorating with on the outside.

Chocolate Cake with Coconut Cream Frosting Recipe Directions

Chocolate Cake: Mix flour, sugar, cocoa, baking powder, soda and salt together in large bowl. Add eggs, milk, oil and vanilla. Beat together for about two minutes. At lowest mixing speed add in boiling water. The batter on this chocolate cake is very thin and seems watery – don’t worry, this is normal. Grease and flour your baking pan. Bake about 30 mins at350 degrees, possibly more, or until your toothpick tester comes out clean. Cool in pans. Remember to take it slow and completely cool the cake before trying to work with it.

Frosting: In a double boiler, beat all frosting ingredients until blended. Place over rapidly boiling water. Beat at high speed untl soft peaks form. This takes forever. Take it off the double boiler and put it in a mixing bowl and beat it to death until it’s spreadable. I had to cool it for a while before it was even vaguely spreadable, and even then it was thin – but it worked for our purposes with the coconut. You spread the frosting over the cake, and press all that pretty coconut into the sides.

Decoration: You may notice that the coconut on our monster, Reginald we’ll call him, is not white. We dyed the coconut with just a few drops of food coloring. I mixed red and green to get a brownish red hue. For the details we used white chocolate chips for his eyes, a sliced Mounds bar with a halved almond for teeth, and chocolate chunks for claws on his hands. Cute, huh? Now to eat his face. And for whomever doesn’t like coconut, we saved the cut off pieces of the chocolate cake for them to enjoy.

Chocolate Chip Banana Bread

This is not part of the 52 Cakes Challenge, but I happened to have some bananas aging and getting dark that I needed to use. Typically I freeze the ripe bananas if they fully ripen before I get the chance to eat them fresh, and collect them until I have enough to make my chocolate chip banana bread recipe. My chocolate chip banana bread is always a big hit at the office! Here are photos and the recipe to learn how to make chocolate chip banana bread. It’s too easy not to bake it yourself. ­čÖé

Chocolate Chip Banana Bread Recipe Ingredients

  • 3 or 4 black, ripe bananas
  • 5 tablespoons melted butter
  • 0.75 cup sugar
  • 1 egg
  • 2 teaspoon vanilla
  • 1 teaspoon baking soda
  • Pinch of salt
  • 1.5 cups all-purpose flour
  • 0.5 bag of your favorite chocolate chips

Chocolate Chip Banana Bread Recipe Directions

Preheat oven to 350 degrees. Mash the melted butter and ripened bananas together in a large mixing bowl. Mix in the sugar, the beaten egg and vanilla. Mix in the baking soda and salt. Add the flour about 1/2 cup at a time stirring it in completely. At the end, toss in about a half a bag of your favorite chocolate chips. I personally prefer dark chocolate chips, but I happened to have semi-sweet on-hand for the loaf of chocolate chip banana bread you see pictured above. Pour the batter into a 4×8 bread pan. Either non-stick spray it or butter it (I recommend doing this even if it’s a non-stick pan). Bake at 350 degrees for about one hour. Cool the chocolate chip banana bread completely before trying to remove from the pan and serve!

Beginning the 52 Cakes Challenge

My name is Heather, and I’ve taken on a challenge to bake 52 cakes in 52 weeks. I will showcase the adventure as it unfolds, here at fiftytwocakes.com. There will be recipes, special tips based on what I did to make each cake, and of course, drool-worthy photos of the cakes.

Here are some of my past yummies, but I plan to really take things to the next level with this project, both in flavor and design.

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