In this luscious dessert, layers of chocolate coconut cake are filled with whipped coconut cream cheese icing, and the layers are topped with whipped coconut cream cheese.
– 1 ½ sticks (170g) unsalted butter – 3 large eggs, room temperature – 2 cups (242g) all purpose flour – ¾ cups (69g) unsweetened cocoa powder – 1 ½ teaspoons (7g) baking powder – 1 teaspoon (6g) baking soda – 1 ½ cups (355g) buttermilk – 2 teaspoons (8 g) vanilla – ½ cup (104g) vegetable oil – 1 cup (75g) flaked sweetened coconut – Two 8 ounce (423g total weight) – 2 cups (230g) powdered sugar, sift then measure – 2 teaspoons (8g) vanilla extract – 1 teaspoon (4g) Coconut Extract – 3 cups (696g heavy whipping cream
Ingredients
Grease and flour three 8x2 inch round pans and preheat at 350 degrees. Mix flour, cocoa, baking powder, and baking soda in a medium bowl. Set aside.To another basin, add buttermilk, oil, and vanilla. Set aside.
When the butter is soft, put it in the mixing bowl and mix it on medium speed until it's smooth. To make the dough lighter and fluffier, add the sugar slowly and keep mixing on medium speed for 3 to 5 minutes.
After adding each egg, mix until the yolk is no longer yellow.Add the flour and buttermilk mixtures alternately, starting and finishing with dry (3 dry and 2 wet).
Keep the speed low and don't mix the batter too much.Add coconut to the cake batter and mix it in. Spread the batter out in the cake pans that have been prepped.
Put it in the oven at 350 degrees for 25 to 30 minutes, or until a toothpick stuck in the middle comes out clean or with only a few crumbs on it. After five to ten minutes, take the pan out of the oven.
Before whipping the cream, freeze the bowl and beaters for fifteen minutes. If the cream is going to be chilled in the refrigerator, freeze them for thirty minutes.
Set your stand mixer to whisk mode and your hand mixer to beater mode. Make hard peaks out of the cream by beating it. Don't leave the mixer because this could happen quickly.
When you lift the beater and the cream stands up straight in a peak, you've reached the stiff peak stage. Put it in the fridge while you do the next step.
Mix cream cheese, powdered sugar, coconut extract, and vanilla in another bowl. Smoothly beat. Mix this with whipped cream. Keep covered and chilled. If this frosting becomes too soft to pipe, refrigerate the filled piping bag briefly.
Chocolate coconut cake layer atop cake base or pedestal. Cover with whipped coconut cream cheese icing.Optional coconut dusting.Add the second cake layer and top with the third.
Spread whipped coconut cream cheese frosting on the cake and press coconut on top and edges.Refrigerate this cake until serving, at least two hours.
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