Chocolate Cake with Pink Coconut Topping

Chocolate Cake with Pink Coconut Topping

Ingredients

Chocolate Cake Base

• 1 cup all-purpose flour

• ½ cup cocoa powder

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• ½ cup buttermilk

• ½ cup hot water

Cream Layer

• 1 ½ cups heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

• 8 oz cream cheese, softened (optional, for stability)

Pink Coconut Topping

• 2 cups shredded coconut (sweetened or unsweetened)

• 2–3 drops pink food coloring

• 1 tbsp milk (optional, to help distribute color)

Method

1. Make the Cake Base

• Preheat oven to 350°F (175°C). Grease and line a round or square cake pan.

• In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.

• In another large bowl, cream butter and sugar until light and fluffy.

• Add eggs one at a time, beating well after each. Stir in vanilla.

• Mix in buttermilk, then gradually add the dry ingredients.

• Stir in hot water until the batter is smooth (it will be thin).

• Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely.

2. Make the Cream Layer

• In a large bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form.

• Beat in softened cream cheese until smooth and stable.

• Spread evenly over the cooled cake.

3. Make the Pink Coconut Topping

• Place shredded coconut in a bowl. Add a few drops of pink food coloring and a splash of milk (if needed) to distribute color evenly. Mix until all coconut is tinted.

• Sprinkle the pink coconut generously over the cream layer.

4. Chill & Serve

• Refrigerate the cake for at least 1 hour before slicing to set the cream layer.

• Slice and enjoy your pretty, fluffy coconut-topped chocolate cake!