Magnolia Bakery's Devil's Food Cake with Fluffy Coconut Icing

Indulge in the decadent delight of *Magnolia Bakery's Devil's Food Cake with Fluffy Coconut Icing*, a dessert that seamlessly combines rich chocolate layers with a dreamy whipped coconut frosting. This iconic recipe starts with moist, airy devil’s food cake, made extra-tender with a dash of boiling water for the perfect crumb. The star of the show is the luscious coconut icing, featuring a blend of marshmallow fluff, coconut extract, and buttery sweetness, crowned with a generous coating of shredded coconut for a delightful texture and tropical flair. Perfect for birthdays, celebrations, or any occasion that calls for a show-stopping cake, this timeless treat is a crowd-pleaser that pairs beautifully with a cup of coffee or a glass of cold milk. Bring a touch of bakery magic to your kitchen with this irresistible recipe that’s as stunning as it is delicious!

Nutriscore Rating: 45/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 mins

Servings: 12

Ingredients

• 2.5 cups All-purpose flour
• 2 cups Granulated sugar
• 0.75 cup Cocoa powder (unsweetened)
• 2 teaspoons Baking soda
• 1 teaspoon Baking powder
• 0.5 teaspoon Salt
• 3 large Eggs
• 1 cup Whole milk
• 0.5 cup Vegetable oil
• 2 teaspoons Pure vanilla extract
• 1 cup Boiling water
• 1 cup Unsalted butter
• 4 cups Powdered sugar
• 1 teaspoon Coconut extract
• 7 ounces Marshmallow fluff
• 2 cups Shredded sweetened coconut

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Line the bottoms with parchment paper for easier release.

Step 2

In a large mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.

Step 3

In a separate bowl, beat the eggs with a hand or stand mixer on medium speed until slightly frothy. Add the milk, vegetable oil, and vanilla extract, and mix until combined.

Step 4

Gradually add the dry ingredients into the wet ingredients, mixing on low speed to prevent over-mixing. Once combined, slowly pour in the boiling water and mix on low speed. The batter will be thin; this is normal.

Step 5

Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Step 6

Allow the cakes to cool in the pans for 10 minutes, then carefully remove them from the pans and transfer to a wire rack to cool completely.

Step 7

To prepare the coconut icing, beat the butter on medium speed until creamy. Gradually add the powdered sugar and continue to beat until fluffy.

Step 8

Add the coconut extract and marshmallow fluff, then beat on high speed until smooth and light.

Step 9

Place one cake layer on a serving plate. Spread a generous layer of coconut icing over the top, then sprinkle with a portion of the shredded coconut.

Step 10

Place the second cake layer on top, then frost the top and sides of the cake with the remaining icing. Press shredded coconut onto the sides and top of the cake for decoration.

Step 11

Refrigerate the cake for at least 30 minutes before serving to allow the icing to set.

Nutrition Facts

Serving size	(2942.6g)

Amount per serving	% Daily Value*
Calories	10000.4

Total Fat 367.7g	0%
Saturated Fat 195.9g	0%
Polyunsaturated Fat 67.5g
Cholesterol 835.3mg	0%
Sodium 4823.2mg	0%
Total Carbohydrate 1725.9g	0%
Dietary Fiber 107.6g	0%
Total Sugars 1238.0g
Protein 110.3g	0%

Vitamin D 230.4IU	0%
Calcium 749.0mg	0%
Iron 45.0mg	0%
Potassium 4657.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 31.1%

Protein: 4.1%

Carbs: 64.8%