Chocolate Cake with Coconut Cream
Serves 12
Active: 30 min.
Total: 2 hours
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 tsp baking powder
1/2 tsp kosher salt
1 cup whole mild
1/2 cup canola oil
2 large eggs
2 tsp 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)
1. Heat oven 350 degrees Fahrenheit. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour.
2. 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.
3. 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 teh 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.
4. 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.
Woman's Day, January 2011, p.136.
