Coconut Chocolate Cake

Recipe Categories : | All Cakes | Chocolate Cakes | Coconut | Pecans | MAIN INDEX |

Ingredients :

• 2 cups all-purpose flour
• 2 cups granulated sugar
• ½ tspn salt
• ½ cup margarine
• ½ cup shortening
• ¼ cup baking cocoa, unsweetened
• ½ cup buttermilk
• 1 tspn baking soda
• 2 eggs, lightly beaten
• 1 tspn vanilla extract
  For Icing :
• ½ cup margarine, room temperature
• ¼ cup baking cocoa, unsweetened
• 6 tbsp milk
• 1 lb confectioners' sugar, about 3¾ cup unsifted
• 1 tspn vanilla extract
• 2 cups flaked coconut
• 1 cup chopped pecans

Preparation and Cooking Instructions :

1. Preheat oven to 350ºF.
2. Grease and flour a 13" x 9" x 2" baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine ½ cup margarine, shortening, ¼ cup cocoa, and 1 cup water; bring to a boil. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a handheld mixer until smooth. Pour into prepared pan. Bake for 40 to 45 minutes, or until cake springs back when lightly touched with finger. Make icing while cake is baking.
3. For icing : Combine margarine, cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners' sugar and vanilla; beat with a wooden spoon until smooth. Stir in coconut and pecans. Spread over hot cake right out of the oven. Cool frosted coconut chocolate cake in pan on a rack.