Chocolate Fudge & Coconut Cake

by Michael on February 3, 2013 · 47 comments

Chocolate Fudge & Coconut Cake 1

It was a busy weekend. Two planned engagement shoots on consecutive days for two winter lovestruck couples. We had been anticipating these shoots for a while now and winter had been doing her part for us. Winter, up until this point, has been rather subdued. The temperatures have hit seasonal highs and snowfall has lacked its usual muster. Of course we knew it couldn’t stay that way.

Friday night we charged and packed all of gear. A couple of camera bodies, multiple lenses, speedlights, SD cards and gear. Ready. Rested and excited, we woke up early Saturday for our commute. Only the view had changed drastically. It had snowed all night. Effectively, it was a white-out. Yet the weather, however bad, couldn’t dampen our spirits. So we drove slow and carefully to our destination a couple of hours away to meet up with the loving, infectious couple and her sister and brother-in-law. there for support and their homemade props.

chocolate fudge & coconut cake 2

chocolate fudge & coconut cake 3

The wind was crisp and cold and the snow knee-deep in parts.  But we kept on. And it was wonderful. We started at a local artisan coffee shop and enjoyed the break from the weather. The four of us walked up and down downtown taking pictures of them being just who they are. Then we made a short drive to a beautiful, hidden park where the fresh snow remained untouched. Lots of wonderful opportunities, a snow-covered gazebo, quaint bride, textured stone walls and cast iron benches riddled with packed snow. We shot for a couple of hours, our feet and legs immersed in the snow, and pushed through the boundaries. By the time we were done our fingers and toes felt partially frozen. And we were happy for the heat of the car and the slow ride home.

Sunday. The roads had improved and the snow had stopped but the temperatures dropped. Again, nothing was going to stop us. So another incredible couple drove up to meet us in our town and we spent nearly four hours in different areas capturing the beauty of who they are. Skating, coffee, graffiti, 100 foot trees, powder paint fight and lots of laughs. A beautiful morning/afternoon spent with a creative couple willing to try something new and uniquely them. More than ever, time escaped us but by the end it was safe to say we were all pretty cold and eager for the warmth of home.

cake props

It was a successful, fun-filled weekend. And although the snow and frigid temperatures were difficult to handle at times, we had the joy of spending quality time capturing  genuine people in love.  But there was also one other thing. A cake I had baked waiting at home for me to devour with a hot cup of tea was in the back of my mind. Freshly baked.  So that’s just what I did. Chocolate goodness and layers of love.

Perfect ending to another brilliant weekend. We are blessed.

chocolate fudge & coconut 4

From my kitchen to yours,

Michael

Chocolate Fudge & Coconut Cake

Chocolate Cake Layers:

  • 3/4 cup cocoa powder
  • 2 1/2 cups packed brown sugar
  • 2  cups flour
  • 2/3 cup vegetable oil
  • 3 large eggs
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 tablespoon vanilla extract
  • 1 cups buttermilk
  • 1 tsp. vanilla
  • 2 1/2 cups sweetened flake coconut, for topping

Frosting:

  • 2 sticks of butter
  • 2 1/2 cups icing sugar, sifted
  • 1 tbsp. vanilla extract

Chocolate Fudge Icing:

  • 1 1/2 cups dark chocolate (70% cocoa)
  • 2 sticks butter, room temperature
  • 2 cups icing sugar
  • 1/2 cup heavy cream

Prep:

  1. Start by making the cake. Preheat the oven to 350 F. Grease three 8″ cake pans with butter and line the bottom with parchment paper. 
  2. In a large mixing bowl, sift all the dry ingredients and add them in. Add the remaining wet ingredients in with the dry ingredients and mix with an electric mixer for 5 minutes or until well combined. Pour the batter into the three pans and bake for about 20 minutes, or until a cake tester/toothpick inserted comes out clean. You may need additional time depending on your ovens. Let the pans come to room temperature before removing the cake from the pans and placing them in the fridge.
  3. Next, make the frosting. Using a large mixing bowl and an electric mixer, add the butter in. With the mixer on low speed, slowly add in the icing sugar until fully mixed. Scrape down the sides of the bowl as needed. Increase the mixer to medium and add in the vanilla, continue beating for 5 minutes or until fluffy and smooth.
  4. To make the chocolate fudge, melt the chocolate in a heat-proof bowl over a double boiler on the stove.  Once broken down and melted, set aside to slightly cool. Beat the butter and icing sugar in a medium bowl until fluffy. Add in the melted chocolate and beat for 2 minutes. Add the heavy cream and beat until everything is smooth.
  5. Fill the cake layers with the frosting. With the 3 layers stacked, ice the top and sides of the cake with the chocolate fudge, smoothing as best as possible with a cake spatula. Sprinkle the coconut all around the cake, gently pressing to stick to the fudge. Refrigerate until ready to serve.
  6. Serves 6-8.

 

Leave a Comment

{ 46 comments… read them below or add one }

Tia February 3, 2013 at 11:27 pm

Mmm… my favourite sweet combo! Chocolate coconut is always my fall back for quick cupcakes… I’ll have to bookmark this and give your recipe a try. The cake looks SO moist!

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Laura (Tutti Dolci) February 4, 2013 at 1:08 am

What a beauty, I love the coconut topping!

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365 sonrisas February 4, 2013 at 4:30 am

what a yummy cake!!!

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Michael February 4, 2013 at 3:06 pm

thank you!

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forkandflower February 4, 2013 at 5:22 am

never wanted to bite my screen more…… :)
x

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Michael February 4, 2013 at 3:07 pm

That’s a good thing!!

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Ronja @ a dash of faith February 4, 2013 at 7:16 am

This cake looks amazing! The coconut topping on this cake is just wonderful.

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Michael February 4, 2013 at 3:07 pm

Thanks Ronja!

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Lisa February 4, 2013 at 8:57 am

Did you really mean 6 sticks of butter for the frosting? It seems like a lot of butter for that amount of sugar.

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Michael February 4, 2013 at 3:08 pm

Thanks for the heads-up. I transferred to the notes incorrectly. It’s been edited.

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Brooks February 4, 2013 at 9:42 am

Michael, this cake is a thing of beauty. I can’t recall the last time I saw a moist crumb so expertly photographed—it’s captivating. Superb work!

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Michael February 4, 2013 at 3:09 pm

Thank you so much Brooks! Too kind!

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Meghan February 4, 2013 at 10:46 am

I just did so much drooling over both of those frostings (happens to be my favorite part of cake). And how did you manage to get cake in your whisk!? ;)

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Brian February 4, 2013 at 10:59 am

I always go for desserts that have shredded coconut on top. I just love how moist this cake looks!

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Nicola February 4, 2013 at 11:16 am

That final picture is praying on my mind – who would leave half of their cake without finishing? Certainly not me! Looks like a lovely cake, I’ll have a go at re-creating it! I’ve just found your site as we were both featured on a favourite food blogs list (La Dolce Eater Cookbook). Love your blog. I’ll be back for another nosy soon!
Nicola

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Katrina @ Warm Vanilla Sugar February 4, 2013 at 11:49 am

So gorgeous! This cake sounds awesome!

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Susan Cox February 4, 2013 at 12:47 pm

Are you really serious, a total of 8 sticks of butter in the icings?

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Michael February 4, 2013 at 3:09 pm

No. Honest mistake. But thanks for 411. It’s been changed.

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Lisa@The Cutting Edge of Ordinary February 4, 2013 at 2:29 pm

Oh dear….chocolate and coconut brought me here but your beautiful words and gorgeous photography will have me sticking around.

So glad I found you. I feel so at home here already. I can’t wait to curl up on the couch and read all your posts.

Bliss!

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Kari@Loaves n Dishes February 4, 2013 at 3:12 pm

I love anything that start with “chocolate fudge” and ends with “coconut”! I could seriously polish that cake off in 2 days, all by my lonesome!

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Katarzynka February 5, 2013 at 6:41 am

Fantastic. This coconut topping looks very nice. All the best from Warsaw.

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Jess February 5, 2013 at 4:20 pm

OH MY this looks amazing! Pinned for later!

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Kristen February 5, 2013 at 4:55 pm

I bet the Pictures turned out amazing. That cake looks worth waiting for!

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Monica February 5, 2013 at 5:27 pm

Heaven on a plate, ladies and gents. I can’t stop drooooling. gaaaah

M.

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The Kitchen Boudoir February 5, 2013 at 7:37 pm

I love that anticipation of knowing you’re going home to baked goods after working hard – I especially love when the house, due to its being closed up in one’s absence, still retains some of the baking smell when you walk in the door again and your home feels even more homey than usual. Your chocolate coconut cake would be lovely to come home to!

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Tiara February 6, 2013 at 6:03 am

This cake is called a chocolate fudge COCONUT cake just b/c of the coconut flakes on the outside?

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Michael February 6, 2013 at 2:06 pm

yes ma’am. Just like the time I made tartlets with blueberries on top and had blueberries in the name. Hope that’s okay.

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ivana February 6, 2013 at 7:02 am

oohh! this looks delicious!

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thelittleloaf February 6, 2013 at 8:22 am

This looks absolutely divine! I love the combination of chocolate and coconut. Do you think you could sub in some coconut milk for the buttermilk?

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Michael February 6, 2013 at 2:08 pm

Sounds delish. I think that will work well.

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Gina February 6, 2013 at 11:25 am

Looks amazing! The sugar is brown since it’s packed? Is that right? Thanks!

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Peter G | Souvlaki For The Soul February 7, 2013 at 4:35 pm

Chocolate and coconut are just the best together! I love this combo…all looking beautiful too!

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marla February 12, 2013 at 10:37 am

Hey now! This is some kinda finger lickin yum layer cake!

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Lindsey February 15, 2013 at 3:24 pm

In the ingredients for the cake layers, you have vanilla extract and vanilla. Are these not the same things?

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Michael February 15, 2013 at 9:00 pm

Yes they are. Sorry for the confusion.

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Averie @ Averie Cooks February 16, 2013 at 2:12 pm

Michael this cake is stunning! I love how moist and perfect it looks and the coconut/chocolate combo is always a win. Pinning!

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Tabata February 18, 2013 at 5:27 pm

Since it says packed sugar, does this mean that you are using brown sugar?

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Michael March 24, 2013 at 4:40 pm

yes. brown sugar. thanks!

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Tahlia February 18, 2013 at 5:32 pm

Hello! Look wonderful! And what an impressive cake to bring to a party! One question…Since it says to use packed sugar, does this mean that you used brown sugar?

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Michael March 24, 2013 at 4:39 pm

yes. thanks for pointing that out. brown sugar it is.

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Noahla February 26, 2013 at 7:50 pm

Hi Michael,
I made this recipe tonight for my aunt’s birthday. It was FABULOUS!!! We loved it!!! The only blip was that the cakes sunk in the middle and the edges got a little crusty. Even though it was still delicious, I would like to correct that the next time i make it. do you have any suggestions as to what might have happened? I double checked the ingredients and I added them all correctly. Thanks so much for a great recipe!!!

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Michael March 1, 2013 at 12:54 pm

Thanks Noahla!! I’m so happy you liked it. The only suggested I have is to try it with a slightly lower oven temperature and cook it slightly longer. Hopefully that will help the center and avoid the crusty edges. Let me know how it goes! Have a wonderful day!

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Faye March 2, 2013 at 9:21 am

This is a very creative coconut cake idea!

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Koko @ Koko Likes March 4, 2013 at 12:22 am

This looks to die for!

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Claire June 5, 2013 at 12:58 pm

I tried making this cake today. I had the same problem as another commenter–the cakes sank in the middle and were crusty on the outside. (Not only that, but I succeeded in dropping & smushing one of them as well! Sigh.)

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Michael June 6, 2013 at 9:57 am

I am so sorry to hear that Claire. My sincere apologies. I’ve made this cake countless times now and always happy with the results.

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