This Easter cake became a tradition in our family. Everyone LOVES a moist and super chocolatey chocolate cake especially when it’s paired with coconut. It makes the best combination EVER! So I’ve been making this cake for years now, and as I shared this recipe on here in 2017, I thought it was about time to improve the recipe and take new pictures. The cake consists of 2 8-inch cakes stacked and frosted with simple but decadent American chocolate buttercream. It is as simple as that! And the rest are just decorations that you can play with and change as you like. I have more Cakes for Easter that you can try! Carrot Cake is an Easter tradition for some, or try this fun Easter Peep Cake – it’s decorated with green coconut grass and Easter M&M’s! I also have a delicious Easter Cake Roll with pastel buttercream filling that is always a hit. This chocolate cake recipe has another look too! Check out this Peeps Sunflower Cake.
The Ingredients
Here’s what you’ll need to make a chocolate cake: No cake flour or any uncommon ingredients are required.
How to Make Chocolate Cake
Preheat the oven to 375°F/190°C (170°C for fan oven). Allowing the cakes to cool upside down will flatten the slight dome and result in neater layers. As the cakes cool down, toast the shredded coconut.
How to Toast Coconut
You can either use shredded coconut or desiccated coconut to decorate the cake. In a dry pan over medium heat, add the coconut and keep stirring until it toasts (not so evenly). When you’re happy with the color, remove the coconut from the pan immediately onto a plate so it doesn’t toast further and burn. Alternatively, you can toast the shredded coconut in the oven at 320°F/160°C for 5 minutes.
How to Frost and Decorate The Cake
Make chocolate buttercream by beating the butter with powdered sugar until light and fluffy (find the recipe in the recipe card below). Use the frosting immediately, if you refrigerate it, you will need to beat it again before using. Crumb coat – it is useful to have a cake turntable but not necessary. Fill the cake between the 2 layers with the chocolate buttercream, and frost it from the outside with a thin layer. This will lock in all of the crumbs and make the cake easier to frost. Place the cake in the fridge for 20 minutes, this will harden the butter in the frosting and give it a solid shape. Frost again with the remaining frosting so the cake is fully covered with buttercream. Decorate – to decorate the cake, top the center with Cadbury mini eggs (I like to pile them up, you can even break some of them for a different look). Then cover with toasted coconut on top and from the sides, pressing very gently for the coconut to stick. Have extra chocolate eggs? Use them to fill these adorable Easter basket cookie cups! Your family is going to be so impressed with this fun Easter Cake that you make for them! Be sure to Pin this recipe to save it for later. © Little Sunny Kitchen
