Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting
INGREDIENTS
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1¾ cups plus 2 tablespoons all-purpose flour
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1½ cups unsweetened cocoa powder, plus more for dusting the pans
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1 tablespoon instant espresso or coffee powder*
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1½ cups boiling water
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¾ cup sour cream
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1 tablespoon vanilla extract
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1½ cups (3 sticks) unsalted butter, at room temperature
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2½ cups plus 2 tablespoons sugar
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3 large eggs, at room temperature
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1¼ teaspoon baking soda
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¾ teaspoon salt
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1 (5.4 ounce) can coconut cream
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4 ounces cream cheese, softened
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1 3/4 cups confectioners’ sugar, sifted
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1 cup shredded coconut
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1 cup (2 sticks) unsalted butter, at room temperature
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3 cups confectioners’ sugar, sifted
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1 (7 ounce) jar Marshmallow fluff
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2 tablespoons heavy cream
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1/8 teaspoon salt
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2 cups shredded coconut, lightly toasted
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