Skip to main content

Chocolate Coconut Cream Cake

"I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like."

 Ingredients

 3/4 cup unsalted butter, softened
 1 1/2 cups white sugar
 2 cups all-purpose flour
 2 teaspoons baking powder
 1/4 teaspoon salt
 6 egg whites
 3/4 cup milk
 2 teaspoons coconut extract

 1 (14 ounce) can sweetened condensed milk
 1/4 cup heavy whipping cream
 1 teaspoon vanilla extract
 3/4 cup sweetened flaked coconut

 1/2 cup heavy whipping cream
 8 ounces semisweet chocolate, chopped

 1 cup sweetened flaked coconut

 2 drops food coloring, or as needed

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
  3. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
  4. Stir flour, baking powder, and salt in a bowl; set aside.
  5. Whisk egg whites, milk, and coconut extract in a separate bowl.
  6. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
  7. Pour batter into prepared cake pans and smooth tops with a spatula.
  8. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  9. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
  10. Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
  11. Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
  12. Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
  13. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
Labels:

Comments

Post a Comment

Popular posts from this blog

Little Meat Loaves

"These individual meat loaves are topped with a sweet and tangy sauce. The sausage in this recipe yields a more complex flavor than your standard meat loaf." Ingredients 2   eggs, beaten 3/4 cup   crushed buttery round crackers 1/2 cup   milk 1/2 cup   grated Parmesan cheese 1/2 cup   chopped onion 1 teaspoon   Worcestershire sauce 1 teaspoon   dried Italian-style seasoning 1 teaspoon   garlic salt 1 pound   lean ground beef 1 pound   ground sausage 1 cup   ketchup 1/2 cup   packed brown sugar 1 tablespoon   Worcestershire sauce Directions Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the eggs, cracker crumbs, milk, cheese, onion, Worcestershire sauce, Italian-style seasoning, garlic salt, ground beef and ground sausage. Mix this together well and form into individual loaves. Place the loaves in a 9x13 inch baking dis...
Post a Comment
Read more

Amazing Gluten-Free Layer Bars

"A gluten-free adaptation of the traditional Seven Layer Bar recipe. All ingredients are available in ordinary supermarkets. Be sure to check the packaging on your ingredients to make sure they are indeed gluten-free." Ingredients 7 ounces   sweetened flaked coconut, divided 1 cup   butterscotch chips 6 ounces   semisweet chocolate chips 8 ounces   unsalted peanuts 1/2 cup   sliced almonds 1 (14 ounce) can   sweetened condensed milk Directions Preheat oven to 350 degrees F ( 175 degrees C ). Generously grease one 13x9-inch baking pan. Spread 2/3 of the flaked coconut evenly on the bottom of the baking pan. Sprinkle the butterscotch morsels, chocolate chips, and peanuts evenly over the coconut layer. Pour condensed milk evenly over the whole pan. Top with sliced almonds and remaining coconut. Bake in preheated oven for 20 minutes. Cool completely before cutting into squares.
Post a Comment
Read more

Baked Lemon Chicken with Mushroom Sauce

"A great chicken recipe that I have made for years. Serve with rice and a fresh veggie. Impressive!" Ingredients 1 tablespoon olive oil  6 skinless, boneless chicken breast halves  1 lemon  1/4 cup butter  3 cups fresh sliced mushrooms  2 tablespoons all-purpose flour  1/2 cup chicken broth, or more as needed  1 tablespoon chopped fresh parsley Directions Preheat oven to 400 degrees F (205 degrees C). Pour olive oil in an 8x8-inch glass baking dish. Place the chicken breasts in the dish, coating each side with oil. Squeeze the juice of 1/2 lemon over each chicken breast. Slice the rest of the lemon and place a lemon slice on top of each chicken piece. Bake in the preheated oven until no longer pink in the center and the juices run clear, 30 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Melt butter in a skillet over medium heat; add mushrooms. Cook and stir un...
Post a Comment
Read more