Ingredients
Chocolate Cake
- 1/2 c. butter
- 1/4 c. cocoa
- 1 c. Dr Pepper (diet is ok)
- 1/2 c. milk (low-fat is ok)
- 1/4 c. fat-free plain Greek yogurt
- 2 eggs
- 1 tsp. coconut flavor
- 1/2 tsp. vanilla extract
- 1 ¾ c. granulated sugar
- 2 c. all-purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
Chocolate Icing
- 1/2 c. butter
- 1/3 c. low-fat buttermilk
- 1/4 c. Dr Pepper
- 1/4 c. unsweetened cocoa powder
- 3 c. powdered sugar
- 1 tsp. coconut flavor
- 1 c. toasted coconut
Instructions
- Preheat oven to 350 F. Grease a cookie sheet (I use a 15x11-inch rimmed cookie sheet) with edges.
- Melt butter in a large saucepan.
- Once butter has melted, stir in Dr Pepper and cocoa powder; bring to a boil.
- Once at a boil, add milk; stir to combine.
- Remove pan from heat.
- Add the yogurt, eggs, coconut flavor, and vanilla, and stir until well-combined.
- Stir in sugar, flour, baking soda, and salt until just combined.
- Bake for 15-20 minutes.
- While the cake is baking, prepare the icing.
- For the icing, combine the butter, buttermilk, Dr Pepper, and cocoa powder in a saucepan. Bring to a boil.
- Remove from heat, and add the powdered sugar, and coconut flavor. Stir to combine.
- Pour icing over hot cake, and spread evenly over cake.
- Once the cake as cooled to room temperature, sprinkle evenly with toasted coconut just before serving.