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    You are in: Home / Baking / Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing Recipe
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    Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    30 mins

    30 mins

    Marie's Note:

    Another of Magnolia Bakery's fabulous recipes - my favorite cake!

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    Units: US | Metric




    1. 1
      Make Cake: Grease and flour three 9x2" round cake pans and line bottoms with waxed paper; set aside.
    2. 2
      Sift dry ingredients and set aside.
    3. 3
      Using medium speed of mixer, cream butter until smooth.
    4. 4
      Add sugar and beat until fluffy for 3 minutes.
    5. 5
      In separate bowl, beat egg yolks until thick and lemon colored for 2 minutes.
    6. 6
      Add beaten yolks to butter mix and beat well.
    7. 7
      Add chocolate, mixing well.
    8. 8
      Add dry ingredients in thirds, alternating with milk and vanilla.
    9. 9
      With each addition, beat until well mixed, but do not overbeat.
    10. 10
      Using a spatula, scrape down bowl, making sure ingredients are well blended and batter is smooth.
    11. 11
      In separate bowl, beat egg whites on high to soft peaks.
    12. 12
      Gently fold into batter.
    13. 13
      Divide batter into pans and bake at 350º for 30 to 35 minutes.
    14. 14
      Cool in pans 10 minutes.
    15. 15
      Remove from pans and cool completely on wire rack.
    16. 16
      Make Icing: Combine egg whites, sugar, water, corn syrup, salt in top of double boiler.
    17. 17
      Place over rapidly boiling water.
    18. 18
      Using high speed, beat constantly 6 to 8 minutes, or until icing stands in soft peaks.
    19. 19
      Remove from heat, add vanilla and beat 1 minute, or until icing has desired spreading consistency.
    20. 20
      Use immediately.
    21. 21
      On cooled cake, ice between layers, then ice top and sides of cake with seven minute icing.
    22. 22
      Sprinkle top and sides generously with coconut.

    Ratings & Reviews:

    • on July 06, 2012


      Loved this cake. It is moist & of medium density. I followed the cake recipe precisely but did not make the coconut frosting. The 3 rounds are easily able to be split (with a long serrated/bread knife) because the cake is sturdy & thick enough. This is the only devil's food cake I've seen that uses real melted chocolate instead of the usual cocoa powder! I will usually be making this when a chocolate cake is needed.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 17, 2007


      I made cupcakes with buttercream frosting instead of the coconut listed here and they were great! I didn't make the recipe exactly as followed, with seperating the eggs and all that, and I'm glad I didn't waste my time! These puffed up beautifully and were all eaten up for my sons birthday!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 10, 2013


      I have to start out by saying I truly LOVE Magnolia Bakery's recipes; however, this cake just fell apart. I am not a novice baker by any means and followed the recipe to the "T". I was quite disappointed to have an extremely dry layer cake. Don't get me wrong, the flavor was fantastic and I will make some changes of my own and try it once again..maybe this will be a cupcake recipe with a filling...but it definitely disappointed last night for an 18th birthday party.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)


    Nutritional Facts for Magnolia Bakery's Devil's Food Cake With Fluffy Coconut Icing

    Serving Size: 1 (260 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 998.7
    Calories from Fat 346
    Total Fat 38.4 g
    Saturated Fat 23.3 g
    Cholesterol 124.0 mg
    Sodium 520.1 mg
    Total Carbohydrate 162.1 g
    Dietary Fiber 6.5 g
    Sugars 111.3 g
    Protein 14.9 g

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