Coconut Creme Cake

Moist Chocolate Cakeadapted from Taste of Home

  • 2 cups flour
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 2 tsp. baking soda
  • 3/4 cup baking cocoa
  • 2 cups sugar
  • 1 cup oil
  • 1 cup brewed coffee
  • 1 cup milk
  • 2 eggs
  • 1 tsp. vanilla
  1. Sift together dry ingredients. Add oil, coffee and milk. Whisk until combined. Add eggs and vanilla. Whisk until well incorperated (about 2 min.). It will be quite runny.
  2. Grease and flour 2- 9 inch round pans. Pour the batter into the pans and bake at 325ºF for 25-30 min until a toothpick inserted into the centre comes out clean.
  3. Let the cakes cool in the pans for 10 min. before removing to cool completely.

Serves: 12

* Because this cake is so moist it does not hold up well in a pan larger then 9 inches. This includes a 9x13 pan. The cake is too dense to hold up to it's own weight and will sink in the middle.

* If you want to make this in 2- 8 inch pans pour the extra batter into 6 muffin cups and bake off. The cupcakes will probably take about 20 min. So, keep a close eye on them.

* I often make a cup of strong instant coffee for this recipe.

* Instead of greasing and flouring pans I always grease the bottom and cut a circle of parchment to fit. This makes for easy removal. When you flip the cake out, remove the parchment immediately.

Coconut Creme Filling - adapted from allrecipes
  • 1 cup white sugar
  • 2 tablespoons butter
  • 1/2 cup evaporated milk
  • 20 large marshmallows
  • 14 ounces flaked coconut
  1. Cook the sugar, butter and evap. milk in saucepan for 10 min.
  2. Stir in the marshmallows until melted.
  3. Stir in coconut. (I didn’t use the full amount of coconut)