Jamaican
Chocolate and Coconut Cake Recipe
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Jamaican Chocolate Coconut Cake Recipe |
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INGREDIENTS |
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2 cups all-purpose flour |
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2 cups granulated sugar |
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½ teaspoon salt |
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½ cup margarine |
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½ cup shortening |
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¼ cup baking Jamaican cocoa, unsweetened |
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½ cup buttermilk |
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1 teaspoon baking soda |
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2 eggs, lightly beaten |
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1 teaspoon vanilla extract |
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Icing |
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½ cup margarine, room temperature |
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¼ cup baking Jamaican cocoa, unsweetened |
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6 tablespoons milk |
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1 pound (1 box) confectioners' sugar |
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1 teaspoon vanilla extract |
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2 cups flaked Jamaican coconut |
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PREPARATION |
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1. Preheat oven to 350°. Grease and flour a 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 and bring to a boil. |
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2. Pour mixture over the flour mixture. Stir in buttermilk, baking soda,
eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into
prepared pan. |
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3. Bake for 40 to 45 minutes, or until Jamaican cake springs back when
lightly touched with finger. Make icing while cake is baking. |
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4. For icing, combine margarine, Jamaican 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. |
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5. Stir in Jamaican coconut. Spread over hot Jamaican cake right out of the
oven. |
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6. Cool frosted Jamaican coconut chocolate cake in pan on a rack |
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