Jamaican Chocolate Coconut Cake Recipe

JamaicaScene.com: Jamaica Travel Guide

Jamaican Chocolate Coconut Cake


2 cups all-purpose flour
2 cups granulated sugar
½ teaspoon salt
½ cup margarine
½ cup shortening
¼ cup baking Jamaican cocoa, unsweetened
½ cup buttermilk
1 teaspoon baking soda
2 eggs, lightly beaten
1 teaspoon vanilla extract

½ cup margarine, room temperature
¼ cup baking Jamaican cocoa, unsweetened
6 tablespoons milk
1 pound (1 box) confectioners’ sugar
1 teaspoon vanilla extract
2 cups flaked Jamaican coconut


1. Preheat oven to 350°.
Grease and flour a baking pan. Sift flour, sugar, and salt into a large bowl; set aside. In a small saucepan, combine ½ cup margarine, shortening, ¼ cup cocoa, and 1 cup water and bring to a boil.
2. Pour mixture over the flour mixture. Stir in buttermilk, baking soda, eggs, and vanilla. Beat with a hand-held mixer until smooth. Pour into prepared pan.
3. Bake for 40 to 45 minutes, or until Jamaican cake springs back when lightly touched with finger. Make icing while cake is baking.
4. For icing, combine margarine, Jamaican cocoa, and milk in a medium saucepan. Bring mixture just to a boil; remove from heat. Add confectioners’ sugar and vanilla; beat with a wooden spoon until smooth.
5. Stir in Jamaican coconut. Spread over hot Jamaican cake right out of the oven.
6. Cool frosted Jamaican coconut chocolate cake in pan on a rack

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