Ingredients
Scale
- 1 cup all-purpose flour
- ½ cup cocoa powder
- ½ cup unsalted butter (softened)
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup buttermilk
- 2 cups shredded coconut
- Pink food coloring
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup hot water
- 1 ½ cups heavy whipping cream
- ½ cup powdered sugar
Instructions
- Preheat your oven to 350°F (175°C) and prepare a greased and lined 9×13-inch baking pan.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Cream softened butter and sugar until fluffy. Add eggs one at a time along with vanilla; mix well.
- Gradually combine dry ingredients with buttermilk until smooth, then stir in hot water.
- Pour batter into the prepared pan and bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
- For frosting, whip heavy cream with powdered sugar and vanilla until fluffy; spread over cooled cake.
- Mix shredded coconut with pink food coloring; sprinkle evenly over the frosting and press lightly.
- Refrigerate for at least an hour before slicing into squares.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 90mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg