Wednesday, June 6

Chocolate Layer Cake with Coconut Cream Frosting


My fascination with layer cakes just continues to grow. They are so much fun to make. I love putting them together and coming up with unique combos. There are so many possibilities with a layer cake. The food nerd in me is showing through when I say that I really could make one every day just to see what I could come up with because as soon as I make one, an idea for another pops up. Please tell me I am not alone...


Rich, moist chocolate cake with light, creamy coconut frosting? Oh yeah.


Ingredients for cake:
1 3/4 cups all purpose flour
3/4 cup unsweetened cocoa
1 1/2 cups granulated sugar
1/2 cup packed brown sugar
1 1/2 tsps. baking soda
1/2 tsp. baking powder
1/2 tsp. kosher salt
1 cup milk
1/2 cup canola oil
2 large eggs
2 tsps. vanilla extract
3/4 cups boiling water


Ingredients for icing:
1 1/2 cups heavy cream
1/2 cup reduced fat sour cream
1/4 cup confectioner's sugar
2 cups unsweetened coconut


Preheat oven to 350 degrees. Coat 2, 8" x 2" round cake pans with non stick cooking spray. Line bottoms with parchment paper; also spraying the paper. Then dust paper with flour.


In a large bowl, whisk together flour, cocoa, both sugars, baking soda & powder and salt. In a separate bowl, whisk together milk, eggs and vanilla. Add the two mixtures together and blend until completely mixed. 


Add boiling water and mix well. Divide the batter (it will be thin) between the two prepared pans and bake 35 to 40 minutes or until toothpick inserted into the centers, comes out clean. Let cool in the pans for 10 minutes and then remove to wire rack to cool completely. 


For the frosting:
Using an electric mixer, beat creams and sugar until stiff peaks form, Place one cake on a platter and spread 1 cup of frosting over the top. Top with remaining cake and frost with remaining icing. Gently pat coconut all over the cake. 


This is best chilled when served.


Edited: Thanks so much, Renee! Frosting should have COCONUT not cocoa in it.

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