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Chocolate Coconut Easter Cake

This chocolate coconut easter cake is easy and fun for the holiday! Tender chocolate sheet cake topped with coconut cream cheese frosting, toasted coconut and cadbury mini eggs!
5 from 7 votes
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Ingredients

chocolate cake

coconut cream cheese frosting

Instructions 

chocolate cake

  • Preheat the oven to 350 degrees F. Spray a 9x13 inch baking pan with nonstick baking spray.
  • In a bowl, whisk together the flour, sugar, cocoa, baking powder, soda and salt.
  • In a large bowl, whisk together the yogurt, buttermilk and vegetable oil. Whisk in each egg 1 at a time. Whisk in the vanilla extract.
  • Add half of the dry ingredients to the wet ingredients and whisk until combined. Whisk in the hot coffee. Whisk in the remaining dry ingredients.
  • Pour the batter in the 9x13 dish. Bake for 50 to 55 minutes, or until set and a tested inserted in the center comes out clean. Let the cake cool completely before frosting.

coconut cream cheese frosting

  • Place the coconut in a nonstick skillet over medium-low heat. Cook, stirring often, until the coconut is toasted and golden brown. Set aside.
  • Beat the cream cheese and butter together until creamy. Beat in the sugar until combined. Beat in the vanilla extract and coconut extract. Frost the cooled cake! Sprinkle on the toasted and press so it gently adheres to the frosting. Top the cake with the cadbury mini eggs.
  • I like to keep the cake in the fridge because of the cream cheese frosting, plus we love cold cake.

Notes

cake slightly adapted from preppy kitchen
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