Since today is my 26th birthday I thought it was only fitting to celebrate and center today's post on birthday cake. And no, I didn't make my own birthday cake, I actually made these for my mom and my husband for their birthday's a couple weeks ago before leaving for NYFW. And since I forgot to post them while I was away there's no better time than now to indulge in some chocolatey coconut frosted cake. I actually found the recipe in a nameless old cookbook of my mom's that was handed down to me, hope you try and love it!
For The Cake:
One-Bowl Devil's Food Cake
1 2/3 Sifted Flour
1 Cup Sugar
1/2 Tsp. Baking Powder
1 1/4 Tsp. Baking Soda
1 Tsp. Salt
1/2 Cup Unsweetened Cocoa
1/2 Cup Coconut Oil (Solid Form) or Softened Butter
1 Cup Milk
1 Tsp. Vanilla Extract
Preheat Oven to 350˚
Grease and Flour 2 - 9" Round Cake Pans and set aside. Sift together Flour, Sugar, Baking Powder, Baking Soda, Cocoa and Salt into a medium sized mixing bowl.
Add Coconut Oil (or Butter), Milk & Vanilla and beat 2 minutes on medium speed, scraping sides often.
Add eggs and beat for an additional 2 minutes. Pour Batter in cake pans and bake for 30-35 minutes (or until toothpick comes out clean).
Cool on Wire Racks for 10 minutes before removing from pan, let completely cool before frosting.
For The Frosting:
One Minute Chocolate Coconut Frosting
1 Cup Semi Sweet Chocolate Chips
1/4 Cup Soy Milk (or Reg. Milk, I only had Soy that day..)
2 Heaping Tbsp. Coconut Oil (Solid Form)
1/2 Tsp. Vanilla Extract
1 Cup Powdered Sugar
1 Cup Sweetened Or Unsweetened Shredded Coconut
Throw all the ingredients except for the powdered sugar and coconut into a microwave safe bowl and zap for 30-40 seconds, remove and stir until smooth.
Add powdered sugar and stir until completely smooth.
Fill your cake with frosting and top with the shredded coconut, put on top layer and then continue to ice the entire cake, sprinkling with coconut to cover.