CHOCOLATE CAKE WITH COCONUT CREAM
By
Ellen Bales
@Starwriter
1
Ingredients
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1 3/4 call purpose flour
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3/4 ccocoa, unsweetened
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1 1/2 cgranulated sugar
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1/2 cbrown sugar, firmly packed
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1 1/2 tspbaking soda
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1/2 tspbaking powder
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1/2 tspkosher salt
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1 cmilk, whole
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1/2 ccanola oil
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2 largeeggs
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2 tsppure vanilla extract
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3/4 cboiling water
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1 1/2 cheavy cream
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1/2 creduced-fat sour cream
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1/4 cconfectioners' sugar
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2 cunsweetened coconut (may use flakes)
How to Make CHOCOLATE CAKE WITH COCONUT CREAM
- Heat oven to 350 degrees. Coat two 8x2" round cake pans with nonstick spray. Line bottoms with waxed paper; spray the paper. Dust with flour.
- In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a large measuring cup or bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fuly incorporated.
- Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden toothpick inserted in the center comes out clean, 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
- Meanwhile, using an electric mixer, beat the heavy cream, sour cream and confectioners' sugar in a large bowl until stiff peaks form. Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate, up to 1 day.