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Ingredients
Cake
Frosting
-
1
jar (7 oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)
-
1
cup butter, softened
-
1/2
teaspoon vanilla
-
1
to 2 tablespoons milk
-
2 1/4
cups powdered sugar
Decoration
-
1
cup large flaked coconut, toasted
Chocolate Ganache
-
3/4
cup dark chocolate chips
-
1/2
cup heavy whipping cream
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-
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray.
-
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
-
Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
-
In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency.
-
Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache.
-
Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator.
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Nutrition Facts are not available for this recipe
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Tips from the Betty Crocker Kitchens
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var configuration = {"title":"Coconut-Macaroon Chocolate Layer Cake","introduction":"Nothing says celebration like a chocolate layer cake. But there’s chocolate cake and then there’s Coconut-Macaroon Chocolate Layer Cake! This confection, coated in toasted coconut flakes and drizzled with the glossiest ganache you’ve ever seen, looks like a giant coconut macaroon—except, there’s chocolate cake and marshmallow buttercream frosting on the inside. So it’s beautiful, delicious and just begging to be the centerpiece of your next gathering! ","servingSize":"1 Slice","image":{"small":{"media":"(min-width: 0px)","src":"https://mojo.generalmills.com/api/public/content/owkR3GQnXUuXdp1L7a4pkw_webp_base.webp?v=3c298738\u0026t=e724eca7b3c24a8aaa6e089ed9e611fd"},"medium":{"media":"(min-width: 500px)","src":"https://mojo.generalmills.com/api/public/content/owkR3GQnXUuXdp1L7a4pkw_webp_base.webp?v=3c298738\u0026t=191ddcab8d1c415fa10fa00a14351227"},"large":{"media":"(min-width: 767px)","src":"https://mojo.generalmills.com/api/public/content/owkR3GQnXUuXdp1L7a4pkw_webp_base.webp?v=3c298738\u0026t=191ddcab8d1c415fa10fa00a14351227"},"alt":"Coconut-Macaroon Chocolate Layer Cake"},"contributor":{"label":"By","name":"Betty Crocker Kitchens","profileUrl":"/about-us","displayDate":{"label":"Updated","date":"Dec 13, 2023"}},"ingredientGroups":[{"name":"Cake","ingredients":[{"quantity":"1","description":"box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix","productLink":"/products/betty-crocker-baking-and-cake-mixes/chocolate-fudge"},{"quantity":"","description":"Water, oil and eggs called for on cake mix box"},{"quantity":"1","description":"box (3.9 oz) Jell-O™ chocolate-flavor instant pudding \u0026 pie filling mix (dry)"}]},{"name":"Frosting","ingredients":[{"quantity":"1","description":"jar (7 oz) Kraft Jet Puffed marshmallow creme (1 1/2 cups)"},{"quantity":"1","description":"cup butter, softened"},{"quantity":"1/2","description":"teaspoon vanilla"},{"quantity":"1","description":"to 2 tablespoons milk"},{"quantity":"2 1/4","description":"cups powdered sugar"}]},{"name":"Decoration","ingredients":[{"quantity":"1","description":"cup large flaked coconut, toasted"}]},{"name":"Chocolate Ganache","ingredients":[{"quantity":"3/4","description":"cup dark chocolate chips"},{"quantity":"1/2","description":"cup heavy whipping cream"}]}],"steps":[{"description":"Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (9-inch) round cake pans with cooking spray. "},{"description":"In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans. "},{"description":"Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. "},{"description":"In large bowl, beat marshmallow creme, softened butter, vanilla and 1 tablespoon of the milk with electric mixer on medium speed until blended. Beat in powdered sugar until fluffy. If necessary, beat in more milk, a few drops at a time, until spreading consistency. "},{"description":"Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Frost top with thin layer of frosting; spread remaining frosting around side. Press coconut up side of cake. Refrigerate while preparing chocolate ganache. "},{"description":"Meanwhile, in small microwavable bowl, microwave chocolate chips and whipping cream uncovered on High 30 to 50 seconds; stir. Continue to microwave in 10-second increments until chips can be stirred smooth. Let stand at room temperature 20 to 25 minutes, stirring occasionally, until slightly thickened and still pourable. Pour chocolate mixture over top of cake to cover, letting some drip down side. Return cake to refrigerator about 30 minutes or until chocolate sets up. If refrigerating cake longer than 30 minutes, let cake stand 15 minutes before cutting. Store loosely covered in refrigerator. "}],"tips":[{"title":"","description":"Coconut can be purchased either sweetened or unsweetened, large flaked or finely shredded. In this recipe, we used large flaked, unsweetened coconut for the side of the cake.","category":"Recipe/Ingredient Facts"},{"title":"","description":"The easiest way to toast coconut actually is in the oven. Heat oven to 350°F. Bake coconut uncovered in ungreased shallow pan 5 to 7 minutes, stirring occasionally, until golden brown. ","category":"Techniques"},{"title":"","description":"Keep a close eye on coconut while toasting, because it can quickly turn from golden brown to burnt!","category":"Techniques"},{"title":"","description":"To keep your serving plate clean while frosting and topping the cake, place strips of waxed paper around edge of plate. Remove when chocolate is set and before serving. ","category":"Presentation/Garnish"},{"title":"","description":"The inspiration for this recipe came from \u003ca href=\u0022https://www.bettycrocker.com/recipes/big-coconut-macaroons/d47e0361-4e8a-462f-b428-e9940aaf6dec\u0022 target=_blank\u003ecoconut macaroons\u003c/a\u003e. These snowball-shaped confections are made of shredded coconut held together with egg whites and sugar and dipped in a chocolate ganache. ","category":"Recipe/Ingredient Facts"},{"title":"","description":"\u003ca href=\u0022https://www.bettycrocker.com/recipes/marshmallow-buttercream-frosting/544b55b2-da64-4117-95ef-bc267d94976c\u0022 target=_blank\u003eMarshmallow buttercream\u003c/a\u003e is a fabulous twist on our classic vanilla buttercream recipe. It’s easy to whip up in 10 minutes using a jar of marshmallow crème.","category":"Variation"},{"title":"","description":"Decorating cakes takes patience, which for this cake means not rushing the cooling time. It’s important to wait until your cake has cooled completely, so the frosting does not start to melt when applied. If the cake is still warm, it will start to peel off as you frost, resulting in crumbs in the frosting. After frosting, chill the cake for a short time to allow the frosting to set. Once your frosting has set, you can make your ganache. 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