Coconut Chocolate Cake

Chocolate Valentine’s Day Recipes

We all know that the way to a woman’s heart is through chocolate. And chocolate treats that you make yourself is sure to win her heart this Valentine’s Day. These three chocolate baking recipes are simple ones to make that hardly take any time at all. She will love the fact that you took the time to make something yourself. It always means more to get something that you have made for her than something you bought.

Chocolate Creams

1 package (8 squares) semi-sweet chocolate squares

2 tablespoons heavy whipping cream

1/2 cup butter

1 3/4 cup sifted confectioners’ sugar

1 teaspoon vanilla

finely chopped pecans

In a small saucepan, melt the chocolate squares with the butter over low heat. Take it off of the heat and add in the confectioners’ sugar, cream and vanilla. Chill in the refrigerator until it holds together when shaped (about 1 hour). Form into balls and roll them in the pecans. If you want to take a little more time to make your Valentine’s Day treat even more special, shape the dough into hearts and put red and pink sprinkles on them. Make sure to store them in the refrigerator.

Chocolate Pudding Cake

1 package chocolate cake mix

1 large package (6 ounces) instant chocolate pudding mix

1 cup water

1/4 cup oil

4 eggs

1 container chocolate frosting

pink and red sprinkles

In a large bowl, combine the cake mix, pudding mix, water, oil, and eggs. With an electric mixer, beat the mixture for 2 minutes. Grease (take butter and smear it over the bottom and sides of the pan) and flour (put about 1/4 cup of flour in the pan after you’ve greased it and shake it around, covering the bottom and sides completely) a 9 x 13-inch pan. Pour the mixture into the pan. Bake in a 350 degree oven for 45 minutes or until cake tests done (put a toothpick in the center and when it comes out without anything on it, it’s done). Allow to cool for 30 minutes to an hour and then frost with the chocolate frosting. Shake the red and pink sprinkles evenly over the top of the cake for added Valentine’s Day decoration.

Fudge Cookies

2 cups white sugar

1/2 cup butter

1 square semi-sweet chocolate

1/2 cup milk

3 cups oatmeal

1/2 cup pecans

1/2 cup coconut

In a medium saucepan over medium heat, stir together the sugar, butter, chocolate, and milk. Stir almost constantly. When mixture starts to boil around the edges, start to stir it constantly. Allow the mixture to boil for one minute. Remove the mixture from the heat and stir in the oatmeal, pecans and coconut. Drop the mixture by teaspoonfuls onto cookie sheets covered in waxed paper. For an added Valentine’s Day touch, put a candy heart on top of each one. Put in the refrigerator to set until hardened (overnight works best). Be sure to store them in the refrigerator.

About the Author

Jill Seader loves to share her baking recipes at YourBakingStory.com . She has a passion for baking and stories that she shares through recipes and recipe scrapbooking supplies. Come share your story or create one of your own! Happy Baking!

Coconut Chocolate Cake Questions

Yellow or chocolate cake for chocolate frosting, german chocolate cake for the coconut pecan frosting, funfetti or strawberry cake for the strawberry frosting.

Need Recipe! Tully’s White Chocolate Coconut Cake?

About 5 years ago I used to frequent Tully’s Coffee House in Seattle. They served the best cake I have ever had. White Chocolate Coconut cake. They did not make it in house, they bought it from some bakery or catering service. It was white cake with white chocolate frosting.. The cake had coconut in it, the frosting did not have coconut on it. It was nothing like german coconut icing. I would love a recipe or a lead to found out where I can buy this rich heavy cake The cake was pure ivory color. I have searched the net for something that sounds like it, but they always have fruit or nuts in it.. Please help!

Ingredients and Directions
—–cake—–
1/3 lb White chocolate
1/2 c Water
1 c Unsalted butter
; or margarine; soften 2 c Granulated sugar
4 lg Eggs; separated
2 1/2 c Sifted cake flour
1 1/2 ts Baking powder
1/2 ts Salt
1 c Buttermilk
1 ts Vanilla extract
1 c Chopped almonds or pecans
1 cn (3 1/2 ozs) flaked coconut
—–frosting—–
2 c Whipping cream
2 tb Confectioners’ sugar
2 ts Vanilla extract
1 c Flaked coconut
Recipe by: CHICAGO TRIBUNE COOKBOOK 1. Heat oven to 350 degrees. Grease three 9-inch round cake
pans. Line bottoms with wax paper. Grease paper. 2. Put white chocolate and water into top of double boiler;
cook and stir over simmering water until melted. (Water should not touch bottom of top boiler.) Whisk until smooth; cool. Cream butter and 1 1/2 cups sugar in large mixer bowl until light and fluffy. Beat in egg yolks, one at a time, beating well after each addition. 3. Sift flour with baking powder and salt. Add flour
mixture to butter mixture in thirds, alternately with buttermilk, vanilla extract and white chocolate mixture, beating until smooth after each addition. 4. Beat egg whites in small mixer bowl until soft peaks
form. Gradually beat in remaining 1/2 cup sugar; beat until stiff but not dry. Fold into batter; gently fold in nuts and coconut. 5. Spoon batter evenly into prepared pans. Bake until
wooden pick inserted into center is withdrawn clean, 30 to 35 minutes. Cool on wire racks 10 minutes. Remove from
pans; cool completely on wire racks. Remove wax paper. 6. For frosting, beat cream until frothy. Beat in sugar and
vanilla extract. Beat until soft peaks form. Fold in coconut. Put one cake layer onto platter; frost. Repeat layers. Frost top and sides of cake. Refrigerate up to 2 hours before serving.

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