Melissa Clark’s Tender Chocolate Coconut Cake

With a soft, velvety crumb and shaggy coconut icing, this is on the lighter side of the chocolate cake spectrum, more airy than dense. The glaze, which is poured onto the cake while it’s still warm, soaks into the crumb, making it very moist. You can use either sweetened or unsweetened coconut for the glaze. The sweetened kind gives you a candy-like topping that’s a little like the filling of a Mounds bar; unsweetened flakes take the sugar quotient down a notch. In either case, it’s a pretty, festive cake that comes together in a flash.