This has been a family tradition for years, my grandfather’s birthday sometimes fell on Easter, so every year we celebrated his birthday with this cake, since coconut was his favorte. This is an easy chocolate cake, its the coconut and decorating that makes it something special.
2 1/4 C All Purpose Flour
2/3 C Baking Cocoa
1 2/3 C Sugar
3/4 C Butter, softened
1 1/4 C Water, room tempurature
1 tsp. Salt
1 Overflow tsp. Vanilla
1/2 tsp. Almond Flavoring
1/4 tsp. Baking Powder
2 Large Eggs, room tempurature
1 3/4 C Sliced Almonds
2 1/2 C Coconut
Green Food Coloring
Peeps for decorating
Cream Cheese Frosting (ours here: https://junecleaver21stcenturystyle.wordpress.com/2016/01/17/cream-cheese-whipped-topping-and-frosting/ )
-In large bowl with hand mixer, can use stand mixer, combine all cake ingredients (high about 4 minutes). Grease two 8 inch cake pans, divide batter between the two pans. Bake 350 degrees for about 30 minutes, or until toothpick placed in center comes out clean.
-Remove from oven and allow to cool on rack for 10-15 minutes before removing cakes from pans. Allow to cool completely before decorating.
-Place on cake on cake stand or plate, frost top with about 1/2-3/4 C Frosting, dust with coconut and almonds, place dollop of frosting in center. Place other cake on top. Fully frost top and edges. I coat bottom half with almonds and top half with coconut.
-You can dye 1/2-3/4 C Coconut with green food coloring to make “grass”, coat top with coconut and almonds, place peeps or even jelly beans as decoration. If using our frosting, the cake must be refrigerated.