In the bowl of an electric mixer fitted with the paddle, cream the butter and sugar on medium-high for 3 to 5 minutes, until light and fluffy. Beat on medium 1-1/2 minutes. In a medium bowl, combine the flour, baking soda, and salt. Scrape down the sides of the bowl as needed. Stir with a whisk and set aside. Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. Line bottoms of two greased 8-in. Spread 1/3 of the frosting over bottom layer. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. The frosted cake can be frozen for up to 2 months. Don't be afraid of the time; the cake has to cook and the custard and frosting … Sprinkle shredded coconut over the top. Add the melted chocolate and cocoa powder and … Line the bottoms with parchment paper cut into a circle to fit the pan. Your friends and … The batter will be thick. Spray 3 8-inch round pans with nonstick spray. Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper. 3 oz (89 ml) pastry stout ¼ cup + 2 Tbs Dutch-process cocoa powder 3 sticks of butter, room temperature ½ cup powdered sugar, sifted ½ tsp kosher salt 1 lb (454 g) melted and cooled semisweet chocolate squares (not morsels) Bring it to room temperature just before serving. (I don't have a double boiler!). Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Place one of the cake layers on a serving plate, bottom side up. Set aside to cool. When I take this beauty to family potlucks, he gets his coconut, too. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. The filling between the cake layers is usually lemon, and the frosting is a fluffy vanilla-tinged affair. Make sure to discard any coconut water that's at the bottom of the can (if there's any!) 4 ounces (113 g) semisweet chocolate, finely chopped, ⅔ cup (56 g) unsweetened cocoa powder, plus more for dusting the pan, 2 tablespoons unsalted butter, cut into pieces, 4 ounces (113 g) semisweet chocolate, coarsely chopped, 4 tablespoons unsalted butter, cut into pieces, ½ to 1 cup (43-85 g) shredded sweetened coconut. Frosting. Prepare the coconut buttercream frosting according to the recipe instructions. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. Spread between layers and over top and sides of cake. Stir … Place bowl in an ice-water bath. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Slowly pour in the hot milk while whisking continuously. Looking for a chocolate cake that's a little out of the ordinary? Preheat oven to 350°. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Beat in the vanilla. A big hit with all ages. If you are in a hurry, carefully wrap the warm cake layers in plastic wrap and freeze them for 30 minutes to an hour to speed up the cooling process and make the layers easier to work with. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Tap out any excess and set aside. An easy cake mix chocolate cake with a marshmallow-coconut filling and frosted with chocolate fudge frosting. If you saw my “Let’s Chill” post from Labor Day, this is the cake with a slice missing that was sitting in the cake carrier with ice packs taped to it. In a medium mixing bowl, and using electric beaters, cream together the coconut oil with the vanilla. Using a serrated knife, slice cake horizontally into 3 layers. Transfer to a bowl. Spread the frosting over the top and sides of the cake. Stir continuously until melted and smooth. Pour batter into the prepared pans. Place approximately 3/4 cup of the frosting on the first layer of cake, sprinkle with 1/2 cup coconut and top with the next layer. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through. Stir in the shredded coconut. Spoon ¼ cup of the chocolate glaze over the top of the cake. Remove from heat and place over an ice-water bath, stirring constantly, until … Netizens thanked the user and her mother for sharing such a wonderful recipe. Peel the parchment paper off the bottoms before filling. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes for round cakes and 30-35 for a 9×13 cake. Add the cocoa powder and melted chocolate and mix until well incorporated. The double coconut cake recipe went viral with foodies on Twitter, garnering more than 4.3k likes and counting. Let the cake layers cool completely before you assemble the cake. Cover with coconut. Enjoy! This version of easy coconut frosting uses coconut milk instead of coconut … Easy Vegan White Cake with Chocolate Coconut Frosting {Gluten Free, Paleo Friendly} Cotter Crunch potato starch, baking soda, vanilla extract, powdered sugar, water and 10 more Pineapple Cake with Coconut Frosting Barefeet In The Kitchen Beat just until combined. Combine remaining oil and chocolate in a bowl. … 2. Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Divide the batter evenly between the 3 prepared pans. Remove from heat; gradually stir in confectioners' sugar until smooth. Vanilla Bean Cake with White Chocolate Ganache, Six-Layer Coconut Cake with Lemon Filling, 25 Spring Cakes to Make in Your Favorite Bundt Pan, Do Not Sell My Personal Information – CA Residents, 1-1/4 cups coconut milk (about 10 ounces), 12 ounces white baking chocolate, chopped. Many wanted to try the interesting and unique creation after seeing how painstakingly the … Your email address will not be published. Remove from heat. With the mixer set to low speed. Mound coconut in center, and … Coconut Layer Cake with Coconut Chocolate Frosting March 25, 2009 Coconut layer cakes are often towering white pastries, generously coated with shredded coconut so that they resemble an earth-bound cloud. Using a stand mixer fitted with a paddle attachment or a handheld electric mixer, beat the butter and sugar together on medium-low speed until light and fluffy. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Sprinkle with coconut and press coconut into sides immediately after frosting. My husband adores coconut but not so much cake. You'll want to make sure you are using soft coconut oil, which replicates softened butter. ALL RIGHTS RESERVED. When making the cake, make sure all the ingredients are at room temperature. Assemble and frost the cake within 2 days. The batter will blend together easier when all ingredients are at the same temperature. Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks. Remove from heat and let cool for 5 minutes. Pat shredded coconut on the sides and top of the cake. Beat in the eggs, one at a time, mixing well after each addition. Place a piece of plastic wrap directly on top of the pastry cream, making sure it is touching the surface, and refrigerate until cooled completely. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use. Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. In this chilled mixing bowl, add the coconut cream. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner. Heat the oven to 325°F. Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat until smooth. Melt the chocolate and water in bowl over simmering water. This is the cake you need to … Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. Transfer to prepared pans. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Use the other bowl of whipped cream to frost the entire cake. Place over (but not in) a pot of simmering water; stir until melted. Stir until melted and smooth. Mix … Recipe for basic chocolate cake is from March issue of Food Magazine Top with another cake layer. Bake and cool as package directs. Leave wrapped and set on the counter to thaw slightly before use. round baking pans with parchment paper; grease paper. Thaw it overnight in the refrigerator and let it come to room temperature just before serving. Stir until chocolate is completely melted. Take the third cake layer, even out the top and sides with a sharp knife if necessary and then place on top of the other two cake layers. You can also top the cake with additional malted candies or sprinkles if desired. Taste of Home is America's #1 cooking magazine. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Bring the coconut milk up to a simmer in a medium saucepan. —Sharon Rehm, New Blaine, Arkansas, Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Chocolate Coconut Cake. Repeat, layering cake and frosting, finishing with frosting. gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. round baking pans with parchment paper; grease paper. And watch videos demonstrating recipe prep and cooking techniques. The cake will crumble if you try to handle it before it's completely cooled. In a large bowl For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Cool completely and frost with no fail seven minute frosting. Remove the cake from the oven and let cool completely in the pan on a rack before removing from the pan to frost. I took it to the … Try this recipe for a delicious chocolate cake with a broiled coconut pecan frosting. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. 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