Chocolate Sheet Cake with Coconut Frosting

Level: Easy

Yield: 8 servings

Nutritional Analysis Per Serving
Serving Size: 1 of 8 servings
Calories: 80
Total Fat: 0 g
Saturated Fat: 0 g
Carbohydrates: 19 g
Dietary Fiber: 0 g
Sugar: 19 g
Protein: 1 g
Cholesterol: 0 mg
Sodium: 33 mg

Total time: 2 hr 45 min Active: 45 min

Delightful Toasted Coconut Chocolate Cake

Transform your One-Bowl Chocolate Cake Batter (see related recipe below) into a tropical paradise with this fluffy, torched meringue frosting. Light, sweet, and irresistibly crunchy on topperfect for impressing guests!

• 3/4 cup sugar
• 2 large egg whites, at room temperature
• 3 tablespoons cold water
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon coconut extract
• 1/4 teaspoon cream of tartar
• Pinch of salt
• Toasted coconut flakes, for topping

1. Prepare and bake the One-Bowl Chocolate Cake Batter as a sheet cake for a stunning base.
2. Craft the dreamy frosting: In a large heatproof bowl over (not touching) simmering water, whisk sugar, egg whites, water, vanilla and coconut extracts, cream of tartar, and salt. Beat with a hand mixer on medium-high until thick, glossy, and holding firm peaksabout 7 minutes. Remove from heat and beat 30 seconds more until slightly cooled.
3. Assemble and wow: Frost the cooled cake with peaks using a spoon's back. Torch lightly for golden toastiness, then sprinkle with toasted coconut flakes for that crave-worthy crunch.

Photograph by Ryan Dausch