Coconut Chocolate Cake

SERVES: 12

CHILL TIME: 2 Hr

COOK TIME: 30 Min

An alternative to traditional coconut cake, this tasty treat deserves an honor all its own. Don't forget a big glass of milk . . . trust us, you'll need it.

What You'll Need

3 cups all-purpose flour
2 cups sugar
1/2 cup unsweetened cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups cold black coffee
2/3 cup vegetable oil
2 tablespoons white vinegar
2 teaspoons vanilla extract
1 (14 ounce) package sweetened flaked coconut, chopped
3/4 cup light corn syrup
1 (16 ounce) container chocolate frosting

What to Do

Preheat oven to 350 degrees F. Coat two 9-inch round cake pans with cooking spray.
In a large bowl, combine flour, sugar, cocoa, baking soda, and salt. Add cold coffee, oil, vinegar, and vanilla. Stir until batter is well combined.
Pour into cake pans and bake 30 to 35 minutes, or until a wooden toothpick inserted in center comes out clean. Allow to cool slightly then remove to wire racks to cool completely.
In a medium bowl, combine coconut and corn syrup; mix well. Place one cake layer upside down on a serving plate and spread coconut mixture over top. Place second layer over coconut mixture.
Heat chocolate frosting in a microwave at 10-second intervals, stirring until smooth and pourable (see Note). Once frosting is pourable but not too loose, pour and spread it over top and sides of cake, forming a thick glaze. Chill at least 2 hours then serve, or cover and keep chilled until ready to serve.

Notes

Although it's easiest to uncover the frosting and microwave it right in its plastic container (of course, first make sure to remove the foil seal completely), you can also heat the frosting in a saucepan over low heat until smooth and pourable.