Sour Cream Chocolate Cake with Coconut Frosting
"Baking the layers at 300 degrees F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated...."
INGREDIENTS
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For the Cake:
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3/4 cup cocoa powder (I use Hershey's)
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1 1/2 cups boiling water
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6 oz. (12 tablespoons) unsalted butter, cut into six pieces
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3/4 cup sour cream
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3 large eggs
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1 teaspoon vanilla extract
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12 oz. (3 cups) cake flour
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3 cups sugar
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2 1/4 teaspoon baking soda
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1 1/2 teaspoon salt
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For the Frosting:
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6 large egg yolks
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1 cup sugar
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1/2 cup coconut milk
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1 to 2 teaspoons coconut extract (or to taste)
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1 lb. unsalted butter, cut into tablespoons, softened (but not at all melted)
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4 cups large shaved coconut (fresh or desiccated), toasted
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