Decadent Devil's Food Cake with Luscious Coconut Frosting
Indulge in this divine Decadent Devil's Food Cake with Luscious Coconut Frosting, inspired by Magnolia Bakery! This rich chocolate cake features multiple layers of velvety devil's food cake that is moist and fluffy, perfectly complemented by a light and airy seven-minute frosting infused with sweetened flaked coconut. Perfect for celebrations or any sweet tooth craving, this cake is sure to impress your guests and leave them asking for more. Bake this treat for special occasions or simply to bring a smile to family and friends. Enjoy sharing this beloved recipe, which not only brings delicious flavor but also the warm comfort of homemade goodness.
8-10
Servings
480
Calories
17
Ingredients
Ingredients
flour
3 cups (sifted)
baking powder
1.5 teaspoons (none)
baking soda
1.5 teaspoons (none)
salt
1/4 teaspoon (none)
unsalted butter
12 tablespoons (softened)
light brown sugar
2 cups (none)
large eggs
3 (separated, room temperature)
unsweetened chocolate
9 ounces (melted)
milk
2 cups (none)
vanilla extract
1.5 teaspoons (none)
egg whites
3 (none)
sugar
2.25 cups (none)
cold water
1/2 cup (none)
light corn syrup
1.5 tablespoons (none)
salt
1/8 teaspoon (none)
vanilla extract
1.5 teaspoons (none)
sweetened flaked coconut
to taste (for topping)
Instructions
1
Begin by preheating your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans and line the bottoms with waxed paper. Set aside.
2
In a large mixing bowl, sift together the flour, baking powder, baking soda, and salt; set aside.
3
In another bowl, using a medium speed, cream the softened butter until smooth and creamy. Gradually add the light brown sugar, beating well for about 3 minutes until the mixture is fluffy.
4
In a separate bowl, beat the egg yolks for 2 minutes until thick and lemon-colored. Add the egg yolks to the butter mixture and beat until well combined.
5
Pour in the melted chocolate, mixing well into the batter.
6
Add the sifted dry ingredients in thirds, alternating with the milk and vanilla. Mix just until incorporated after each addition, being careful not to overbeat. Scrape the sides of the bowl to ensure everything is well combined and the batter is smooth.
7
In a clean bowl, beat the egg whites on high speed until soft peaks form. Gently fold the egg whites into the cake batter, taking care to maintain the light texture.
8
Divide the batter evenly amongst the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10
To make the fluffy coconut icing, combine the egg whites, sugar, cold water, corn syrup, and salt in the top of a double boiler. Place it over rapidly boiling water.
11
Beat with high speed for 6 to 8 minutes until the icing stands in soft peaks. Remove from heat, then add in the vanilla extract, beating for an additional minute or until the icing reaches the desired spreading consistency.
12
Once the cakes have cooled, layer the icing between the cake layers, and then ice the top and sides of the cake generously with the fluffy icing. Finally, sprinkle the top and sides of the cake generously with sweetened flaked coconut.
13
Slice, serve, and enjoy your Decadent Devil's Food Cake!
Nutrition Information
22g
Fat
70g
Carbs
5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this recipe?
The recipe is for Decadent Devil's Food Cake with Luscious Coconut Frosting.
What temperature should I preheat the oven to?
Preheat your oven to 350°F (175°C).
What size cake pans are needed?
You will need three 9-inch round cake pans.
How should I prepare the cake pans?
Grease and flour the pans and line the bottoms with waxed paper.
How many ingredients are in this recipe?
There are 17 ingredients in total for this recipe.
What type of chocolate is used in the cake?
The recipe calls for 9 ounces of melted unsweetened chocolate.
Should the eggs be at room temperature?
Yes, the large eggs should be separated and at room temperature.
What is the calorie count per serving?
Each serving contains approximately 480 calories.
How many servings does this recipe yield?
This recipe makes 8-10 servings.
What type of sugar is used in the cake batter?
2 cups of light brown sugar are used in the cake batter.
How long should I cream the butter and sugar?
Beat the butter and light brown sugar for about 3 minutes until the mixture is fluffy.
What is the technique for adding egg yolks?
Beat the yolks for 2 minutes until thick and lemon-colored before adding them to the butter mixture.
How do I incorporate the dry ingredients and milk?
Add the dry ingredients in thirds, alternating with the milk and vanilla, mixing just until incorporated.
How should the egg whites be prepared for the batter?
Beat the egg whites on high speed until soft peaks form and then gently fold them into the batter.
How long should the cake bake?
Bake the layers for 30 to 35 minutes.
How do I test if the cake is done?
The cake is done when a toothpick inserted into the center comes out clean.
What is the cooling process for the cakes?
Allow them to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
What ingredients are in the coconut icing?
The icing includes egg whites, sugar, cold water, corn syrup, salt, vanilla extract, and sweetened flaked coconut.
How do I cook the seven-minute frosting?
Combine ingredients in a double boiler over rapidly boiling water and beat on high speed for 6 to 8 minutes.
When is the vanilla added to the frosting?
Add the vanilla after removing the icing from the heat and beat for one additional minute.
What type of coconut is used for the topping?
The recipe uses sweetened flaked coconut to sprinkle on the top and sides.
What is the fat content per serving?
There are 22g of fat per serving.
How many carbohydrates are in a serving?
Each serving contains 70g of carbohydrates.
How much protein is in the cake?
There are 5g of protein per serving.
Is there a specific bakery that inspired this recipe?
Yes, this recipe is inspired by Magnolia Bakery.
What is the category of this recipe?
The category is Dessert.
Should the flour be prepared in any specific way?
Yes, the 3 cups of flour should be sifted.
Does the icing use corn syrup?
Yes, the icing uses 1.5 tablespoons of light corn syrup.
How many layers does the finished cake have?
The cake has three layers, as it is baked in three 9-inch round pans.
What is the texture of the frosting?
The frosting is described as a light and airy seven-minute frosting.