Chocolate Coconut Cherry Layer Cake
By
Sena Wilson
@ceodau
2
☆☆☆☆☆ 0 votes0
Ingredients
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1 oz(equals 2 square bars) semi-sweet chocolate
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1 Tbspcocoa, unsweetened
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1/2 chot water
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1/2 cbutter, softened
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1 1/2 cgranulated sugar
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2eggs, well beaten
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3/4 cbuttermilk
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1 tspvanilla extract
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1 1/2 csifted flour
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1 tspsoda
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pinchsalt
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1 1/2 oz(1/2 package 3 oz.) dark cherry jello
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1/2 cboiling water
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FROSTING:
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8 ozcream cheese, softened
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1 1/2 cpowdered sugar
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1 tspvanilla extract
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1 tspcoconut extract
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2 Tbspbutter, softened
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2 cshredded coconut*
How to Make Chocolate Coconut Cherry Layer Cake
- Melt chocolate in hot water. Set aside to cool. Cream butter and sugar, adding beaten eggs. Add chocolate mixture, buttermilk and vanilla to butter mixture. Sift flour, cocoa powder, salt and soda together; add to batter. Pour in greased and floured 10" cake pan. Bake at 350 degrees for 30 - 35 minutes or until tested with cake tester for doneness.
- While cake is baking, mix together boiling water with the jello until dissolved. Store in refrigerator to cool down but remove before it starts to gel. You just want it to thickened a little. Poke large holes in top of cake using a cake tester or potato nail, etc. Pour jello in holes**. Then drizzle some of the mixture over top of cake. When cake is cool add frosting. I also added some shaved chocolate on top in the middle.
- Frosting: Cream butter and cream cheese well. Add vanilla and coconut extract; add powdered sugar and mix well. If more sugar is needed for spreading consistency then add little at a time. Spread on cake. Add coconut by hand on top and sides of cake. Add shaved chocolate if desired.
- *Tip: To make your coconut really taste "fresh" process it in blender for 10 to 20 seconds, stopping at intervals to distribute it. It is so good!
- **Tip: I use a plastic capped "salon" bottle with a long tip dedicated for the use of drizzling on sauces, icings, etc. If you need the tip bigger (I have 2) cut the end to size you need. This works well drizzling into holes.