If you're craving a taste of the tropics — but don't wanna hop aboard a plane — just bake this chocolatey coconut dessert.
2 cups all-purpose flour
3 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup light brown sugar
1 teaspoon coconut extract
2 large eggs
1 cup coconut milk (not coconut cream)
16 ounces dark chocolate frosting
3/4 cup vanilla frosting
1 1/2 cups sweetened shredded coconut
Dried pineapple slices
Straw and cocktail umbrella
Bake the cakes:
Combine the flour, baking powder and salt in a bowl.
In a separate bowl, cream the butter with an electric mixer until light and fluffy. Add the brown sugar and beat until combined. Add the coconut extract and 2 eggs and beat until combined. Add the flour mixture in 2 additions, alternating with the coconut milk. Pour into a jelly roll pan lined with parchment paper. Bake at 350F for 25 minutes. Cool completely, then unmold the cakes.
Cut the cake into 4-5 rounds.
Stack the slices onto a plate of your choice and spread chocolate frosting between each slice. Freeze the cake for 1 hour.
Carve the edges of the cake so that it looks like a coconut. Carve a crater into the top of the cake, leaving a wide rim.
Sprinkle the coconut shavings onto a baking sheet lined with parchment paper. Bake at 350F for 10 minutes, or until golden brown.
Spread vanilla frosting onto the inside and outer rim of the crater. Spread chocolate frosting over the outside of the cake. Press the toasted coconut onto the chocolate frosting.
Microwave the remaining vanilla frosting for 5 minutes, then pour into the top of the cake, to look like the cake is filled with liquid.
Slide some dried pineapple slices and a maraschino cherry onto a bamboo skewer. Insert it into the cake, along with a straw and a cocktail umbrella.