2 1/2 c All-purpose flour
1 1/2 c Sugar
1/2 c Cocoa
1 1/2 ts Baking soda
1/2 ts Salt
2 ts Powdered instant coffee
1 c Hot Water
1/2 c Butter or marg., melted
2 Eggs, slightly beaten
2 ts Vanilla extract
1 1/2 c Semi-sweet choc. chips, div.
Vanilla frosting
2 3/4 c Sweetened coconut flakes
Divided (2 1/4 c. yellow,
1/2 c. orange)*
Food coloring
Heat oven to 350 F. Grease and flour two 9-inch round baking pans. In
large bowl, stir together flour, sugar, cocoa, baking soda and salt.
Dissolve instant coffee in water; stir into flour mixture with butter, eggs
and vanilla. Stir until smooth. Set aside 1 choc. chip; stir in remaining
chips. Spread batter into prepared pans. Bake 20 to 25 minutes or until
cake springs back when touched lightly in center. Cool 10 minutes; remove
from pan to wire racks. Cool completely. Frost cake with vanilla or
yellow-and orange-tinted vanilla frosting. Press yellow-tinted coconut onto
chick body and orange-tinted coconut onto beak and foot. Place reserved
chip point side down for eye. Garnish as desired.
* To tint coconut: In small bowl, combine 1/2 tsp. water & a few drops of
color. With fork, toss until evenly tinted.
Yields
1 Cake