Very moist with an even, tender crumb, classic coconut filling, and plenty of milk chocolate frosting, this rich, indulgent cake started as a Thanksgiving tradition with Krysten Clark Wilkes’ family. Now she and her husband, Marrekus Wilkes, the pair behind Cooks with Soul, bake it for their own celebrations. It’s made with 6-inch cake pans and serves about 8 people, which is perfect for intimate gatherings. In addition to the cake pans, you’ll need a piping bag and star tip, two 6-inch cardboard cake rounds, and either an additional 8-inch decorative cake round, serving platter, or cake stand. (You can also cut your own cardboard rounds and cover them with foil.) The cake keeps well if you want to make it a day ahead. The recipe is a Yummly original created by Cooks with Soul.
- Preheat oven to 350°. Oil bottom and sides of three 6-inch cake pans and line with parchment paper, then oil parchment paper.
- In a large mixing bowl, whisk together flour, ½ cup cocoa powder, the granulated sugar, baking powder, baking soda, and ¼ teaspoon salt. Set aside.
- In a separate mixing bowl, stir together oil, whole eggs, buttermilk, and 2 teaspoons vanilla until combined. Pour the wet ingredients into the dry ingredients and whisk until batter is completely combined. Divide batter evenly among the prepared cake pans and spread level.
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|Calories860Calories from Fat450|
|% DAILY VALUE|
|Calories from Fat450|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.