Okay I had a craving, it started out as a chocolate chip cookie craving. As I was thinking about my craving I noticed a cake on Pinterest. I then went to my “Recipes To Try” pin board and saw the whipped coconut cream pin. My brain quickly put the three together, CHOCOLATE CHIP CAKE WITH COCONUT CREAM FROSTING!!! I instantly threw aprons on myself, my baby, and my preschooler! We sang a little ditty and whipped up a cake! I loved the fun, quality time with my kids! It turned out that we made the best cake I have ever tasted in my life!!! OH MY WOOOOW!!!! YOU have to try this cake! The recipe is below. While you look at the pics, listen to this song, we love it! It is sung by Eileen Barton in 1950.
Is the cake done yet Mama?!!
Do you know the trick to keeping the cake plate clean while icing it? Simple, cut up short strips of wax paper and stick it just under the cake before frosting. When done frosting cake gently pull the paper away and you will have a beautiful display!
When I asked my oldest kiddlet how she liked the cake she said “Mama I have no words, I can’t even tell you, mmmm….”
Chocolate Chip Cake
makes two 9-inch round cakes and serves at least 8 people
- 4 egg whites from large eggs
- 1 cup milk, divided
- 1 1/2 teaspoon vanilla
- 3 cups cake flour (don’t have cake flour? click HERE to learn how to make your own!)
- 1 1/2 cups white sugar
- 4 teaspoons baking powder
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter, very soft
- 4 tablespoons shortening
- 4 tablespoons coconut oil
- 1 cup chocolate chips
- Mae’s Coconut Buttercream Frosting (recipe follows)
- 1/2 cup flaked coconut
Heat the oven to 350°F. Lightly grease and flour two 9-inch round cake pans.
In a small bowl mix the egg whites, 1/4 cup milk, 1 1/2 tsp vanilla. Set aside.
In the bowl of a stand mixer mix the cake flour, sugar, baking powder, and salt. Mix until well-combined. Add the butter, shortening, coconut oil and mix until well-combined with the flour mixture. Pour in the remaining 3/4 cup milk and continue mixing on medium speed for about 3 minutes. Scrape down the sides of the bowl.
Gradually pour in the egg white mixture, mixing for 30 seconds after each addition. The batter looks a bit lump at first, just keep mixing it till it is smooth. Gently fold in the chocolate chips.
Divide the batter evenly between the prepared cake pans. Bake for 30 to 40 minutes until the tops are slightly golden and spring back when pressed. You can insert a toothpick in the center. If only a crumb or two comes out it’s ready.
Remove from the oven and place the pans on baking racks to cool for about 10 minutes. Turn the pans over onto the rack. Flip the cake layers over and let them cool completely before icing.
Ice the cake once cool. I did frost in between both layers but my cakes were a little warm still so the frosting melted but oh still sooo good! Top the iced cake with flaked coconut. You could toast the coconut but be sure it’s nice and cool before you top the cake with it.
Mae’s Coconut Cream Frosting
(NOTE: For anyone returning for this recipe I have made some updates)
I made this recipe up, I was going for the most coco-nutty flavor I could get! I have played with this recipe since the first time I created it and I want you to note that I took the butter out completely added another can of coconut milk and extra tbsp of coconut oil which should be in liquid form when using in this recipe.
In an electric mixer with the whip attachment add…
- Two chilled cans of solid coconut milk (Read note below)
- 2 Tbsp liquid coconut oil (warm solid coconut oil in pan and then let cool to where it’s easy to touch but not solid)
- 1/4 cup raw sugar (this gives the frosting a little tiny crunch you can use regular if thats all you have)
- 1/2 tsp vanilla
- 1/2 cup powdered sugar
Whip about a min, it will be a whip cream like consistency maybe a little thicker.
- 1 cup shredded raw coconut (bakers shredded will be fine but use less sugar in the butter if you do)
Mix in the coconut and taste. Should be done! Let this frosting sit in fridge for at least an hour and do NOT put on the cake until the cake is good and cool otherwise the frosting will melt quickly. I have noticed that this frosting only gets better as it gets cooler and easier to use. I now make mine up the day before and let it sit for 24 hours in the fridge but a few hours is fine too.
*NOTE ABOUT CHILLED COCONUT MILK: PLEASE PLEASE PLEASE Click THIS LINK ABOUT WHIPPED COCONUT MILK before you attempt to make this cake, you will mess up your frosting if you do it wrong! Also be sure to have a can of coconut milk in your fridge 24 hours before making this frosting 😉
I am not sure how long this cake will last (my parents and brother’s family seriously showed up at my door step and took half the cake!) and we ate the rest. I would keep it in the fridge if there are leftovers or if you are making it ahead of time. My guess is it lasts 2-3 days?? But in all reality there will not be a crumb left after you make it. It is THAT good! Well there you have it! PLEASE try this cake I want to know what you think!!! I know you could adapt this to gluten free if you used one of Pamela’s cake mixes, just add chocolate chips to her vanilla cake mix, the consistency of the cake is the same as hers. I want to know what you think if you try it come back and comment below!