Chocolate Cake with Coconut Cream
Incredibly moist and light, this chocolate cake is terrific without the coconut topping. But if you want an ultra-rich treat, add the coconut flakes—it’s an ideal complement to the sweet and tangy sour cream frosting.
Ingredients
- Cooking spray and flour for the pan
- 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 tsp baking soda
- 1 ⁄ 2 teaspoon baking powder
- 1 ⁄ 2 teaspoon kosher salt
- 1 cup whole milk
- 1 ⁄ 2 cup canola oil
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 3 ⁄ 4 cup boiling water
- 1 1 ⁄2 cups heavy cream
- 1 ⁄ 2 cup reduced-fat sour cream
- 1 ⁄ 4 cup confectioners’ sugar
- 2 cups unsweetened coconut we used flakes
Instructions
- Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax 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 fully 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 pick 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.
Notes
Recipe By: Woman's Day | January 1, 2011
Serving Size: 12
Serving Size: 12
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