Tap out any excess and set aside. Transfer to a bowl. Set aside to cool. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Pat shredded coconut on the sides and top of the cake. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Assemble and frost the cake within 2 days. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. The double coconut cake recipe went viral with foodies on Twitter, garnering more than 4.3k likes and counting. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. 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. Beat in the eggs, one at a time, mixing well after each addition. Peel the parchment paper off the bottoms before filling. Stir … 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. Repeat with remaining pastry cream and top with the third cake layer. Remove from heat; gradually stir in confectioners' sugar until smooth. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Repeat, layering cake and frosting, finishing with frosting. Use the other bowl of whipped cream to frost the entire cake. Spread the frosting over the top and sides of the cake. Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Mound coconut in center, and … (I don't have a double boiler!). In this chilled mixing bowl, add the coconut cream. Beat in the vanilla. Preheat oven to 350°. The cake will crumble if you try to handle it before it's completely cooled. … Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner. Melt the chocolate and water in bowl over simmering water. I took it to the … Taste of Home is America's #1 cooking magazine. The batter will be thick. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Netizens thanked the user and her mother for sharing such a wonderful recipe. ALL RIGHTS RESERVED. Looking for a chocolate cake that's a little out of the ordinary? Stir continuously until melted and smooth. Sprinkle with coconut and press coconut into sides immediately after frosting. You'll want to make sure you are using soft coconut oil, which replicates softened butter. 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. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Your email address will not be published. Add the cocoa powder and melted chocolate and mix until well incorporated. Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. Beat on medium 1-1/2 minutes. When making the cake, make sure all the ingredients are at room temperature. Enjoy! Double Chocolate Muffins with Raspberries. Remove from heat and let cool for 5 minutes. 2. Try this recipe for a delicious chocolate cake with a broiled coconut pecan frosting. 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. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. Drizzle the remaining glaze along the edge of the cake all the way around, allowing it to drip down the sides. Combine remaining oil and chocolate in a bowl. Place bowl in an ice-water bath. Stir until chocolate is completely melted. Let the cake layers cool completely before you assemble the cake. The frosting and filling can be prepared, covered, and refrigerated for up to 1 day before use. Line bottoms of two greased 8-in. Mix … Get Coconut-Almond Layer Cake with Chocolate Frosting Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. 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 Line the bottoms with parchment paper cut into a circle to fit the pan. Bake and cool as package directs. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. Spray 3 8-inch round pans with nonstick spray. Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. Cover with coconut. Stir with a whisk and set aside. Many wanted to try the interesting and unique creation after seeing how painstakingly the … For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. In a medium bowl, combine the flour, baking soda, and salt. Cool completely and frost with no fail seven minute frosting. In a separate bowl, whisk the egg yolks, sugar, cornstarch, and extract until blended and pale in color. Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. The frosted cake can be frozen for up to 2 months. A big hit with all ages. 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. Place one of the cake layers on a serving plate, bottom side up. 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. Beat just until combined. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Spoon ¼ cup of the chocolate glaze over the top of the cake. Slowly pour in the hot milk while whisking continuously. Scrape down the sides of the bowl as needed. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. 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. 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. Remove from heat. The batter will blend together easier when all ingredients are at the same temperature. Spread between layers and over top and sides of cake. Chocolate Coconut Cake. When I take this beauty to family potlucks, he gets his coconut, too. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Transfer to prepared pans. 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