Kitchen Equipment You’ll Need
Before embarking on this culinary journey, gather these essential tools to ensure a smooth baking experience:
- Cake pan (greased)
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Saucepan
- Wooden spoon or spatula
- Toothpick
- Cooling rack
Ingredients and Directions
Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 cup milk
- ½ cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 ½ cups sweetened shredded coconut
- 1 cup heavy cream
- 1 cup semisweet chocolate chips
- Additional shredded coconut for garnish
Directions:
- Begin by preheating your oven to 350°F (175°C) and greasing your cake pan.
- In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Mix these dry ingredients until well incorporated.
- Add the eggs, milk, vegetable oil, and vanilla extract to the dry mixture. Blend everything together until a smooth batter forms.
- Gradually incorporate the boiling water into the batter, mixing continuously until the batter is velvety and uniform.
- Gently fold in the sweetened shredded coconut, ensuring it’s evenly distributed throughout the batter.
- Pour the batter into the prepared cake pan and use a spatula to smooth the top.
- Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
- While the cake cools, heat the heavy cream in a saucepan until it’s hot but not boiling. Remove from heat and stir in the semisweet chocolate chips until the mixture is smooth and luxurious.
- Once the cake has cooled completely, pour the luscious chocolate ganache over the top, allowing it to elegantly drip down the sides.
- Sprinkle additional shredded coconut on the ganache for a delightful garnish.
- It’s time to slice, serve, and bask in the delight of your homemade Chocolate Coconut Bounty Cake!