Chocolate Coconut Cream Cake recipe
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Ingredients
- ¾ cup unsalted butter, softened 1 ½ cups white sugar 2 cups all-purpose flour 2 teaspoons baking powder ¼ teaspoon salt 6 egg whites ¾ cup milk 2 teaspoons coconut extract 1 (14 ounce) can sweetened condensed milk ¼ cup heavy whipping cream 1 teaspoon vanilla extract ¾ cup sweetened flaked coconut ½ cup heavy whipping cream 8 ounces semisweet chocolate, chopped 1 cup sweetened flaked coconut 2 drops food coloring, or as needed
Nutrition Info
- 710.1 caloriescarbohydrate: 91.8 gcholesterol: 75.9 mgfat: 35.3 gfiber: 3.6 gprotein: 11 gsaturatedFat: 22.7 gservingSize: -sodium: 292.3 mgsugar: 68.4 gtransFat: : -unsaturatedFat: : -
Directions Chocolate Coconut Cream Cake
Directions
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Preheat oven to 350 degrees F (175 degrees C).
Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
Stir flour, baking powder, and salt in a bowl, set aside.
Whisk egg whites, milk, and coconut extract in a separate bowl.
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.
Pour batter into prepared cake pans and smooth tops with a spatula.
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.
Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
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.
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.
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.
Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored, sprinkle coconut over chocolate topping to serve.