Chocolate Coconut Cherry Layer Cake

Name: Chocolate Coconut Cherry Layer Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 8 - 10
Cuisine: American
Ingredients: 1 oz (equals 2 square bars) semi-sweet chocolate; 1 Tbsp cocoa, unsweetened; 1/2 c hot water; 1/2 c butter, softened; 1 1/2 c granulated sugar; 2 eggs, well beaten; 3/4 c buttermilk; 1 tsp vanilla extract; 1 1/2 c sifted flour; 1 tsp soda; pinch salt; 1 1/2 oz (1/2 package 3 oz.) dark cherry jello; 1/2 c boiling water; FROSTING:; 8 oz cream cheese, softened; 1 1/2 c powdered sugar; 1 tsp vanilla extract; 1 tsp coconut extract; 2 Tbsp butter, softened; 2 c shredded coconut*

By Sena Wilson
@ceodau

I recently wanted to make a one layer cake for just my husband and I. Since I had not been shopping since the holidays, I only had two eggs! I flipped through recipes and finally altered ingredients and created this cake. Oh My! It is delicious, moist and unresistable. I do not usually go for seconds in cakes but this one was hard to refuse. I used a 10" cake pan instead of two smaller pans to make it one layer. It was perfect. Hope you enjoy it!

Rating:

☆☆☆☆☆ 0 votes0

Serves:

8 - 10

Prep:

25 Min

Cook:

30 Min

Method:

Bake

Ingredients

Add to Grocery List

1 oz

(equals 2 square bars) semi-sweet chocolate
1 Tbsp

cocoa, unsweetened
1/2 c

hot water
1/2 c

butter, softened
1 1/2 c

granulated sugar
2

eggs, well beaten
3/4 c

buttermilk
1 tsp

vanilla extract
1 1/2 c

sifted flour
1 tsp

soda
pinch

salt
1 1/2 oz

(1/2 package 3 oz.) dark cherry jello
1/2 c

boiling water
FROSTING:
8 oz

cream cheese, softened
1 1/2 c

powdered sugar
1 tsp

vanilla extract
1 tsp

coconut extract
2 Tbsp

butter, softened
2 c

shredded coconut*

How to Make Chocolate Coconut Cherry Layer Cake

Step-by-Step

Melt chocolate in hot water. Set aside to cool. Cream butter and sugar, adding beaten eggs. Add chocolate mixture, buttermilk and vanilla to butter mixture. Sift flour, cocoa powder, salt and soda together; add to batter. Pour in greased and floured 10" cake pan. Bake at 350 degrees for 30 - 35 minutes or until tested with cake tester for doneness.
While cake is baking, mix together boiling water with the jello until dissolved. Store in refrigerator to cool down but remove before it starts to gel. You just want it to thickened a little. Poke large holes in top of cake using a cake tester or potato nail, etc. Pour jello in holes**. Then drizzle some of the mixture over top of cake. When cake is cool add frosting. I also added some shaved chocolate on top in the middle.
Frosting: Cream butter and cream cheese well. Add vanilla and coconut extract; add powdered sugar and mix well. If more sugar is needed for spreading consistency then add little at a time. Spread on cake. Add coconut by hand on top and sides of cake. Add shaved chocolate if desired.
*Tip: To make your coconut really taste "fresh" process it in blender for 10 to 20 seconds, stopping at intervals to distribute it. It is so good!
**Tip: I use a plastic capped "salon" bottle with a long tip dedicated for the use of drizzling on sauces, icings, etc. If you need the tip bigger (I have 2) cut the end to size you need. This works well drizzling into holes.