Ingredients for Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing
- 2 1/2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- Unsalted Butter
- Light Brown Sugar
- 2 large eggs
- Unsweetened Chocolate
- Milk
- Vanilla
- Egg Whites
- 2 cups granulated sugar
- Cold Water
- Light Corn Syrup
- Sweetened Flaked Coconut
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How to Make Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In a separate bowl, whisk together the eggs, buttermilk, oil, and vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While the cakes are cooling, prepare the coconut icing:
- In a large bowl, beat the butter until light and fluffy.
- Gradually add the powdered sugar, beating until smooth.
- Add the coconut milk and coconut extract, and beat until light and fluffy.
- Once the cakes are completely cool, frost the top of one layer with half of the icing.
- Top with the second cake layer and frost the entire cake with the remaining icing.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
445g
Fat
116g
Carbs
54g
