Chocolate Cake w/ Coconut Cream Frosting

Absolutely the best cake I have ever eaten!

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Name: Chocolate Cake w/ Coconut Cream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 3/4 cup unsweetened chocolate; 1 1/2 cups granulated sugar; 1/2 cup brown sugar packed; 1 1/2 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp kosher salt; 1 cup whole milk; 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 flakes

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INGREDIENTS

1 3/4 cups all-purpose flour
3/4 cup unsweetened chocolate
1 1/2 cups granulated sugar
1/2 cup brown sugar ; packed
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk
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 flakes

Servings

INSTRUCTIONS

1. Heat oven to 350 degrees. Coat two 8 x 2-inch 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 misture 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 wodden pick inserted in the 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.

NOTES

Using the wide flaked coconut makes the cake look especially pretty!

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Chocolate Cake w/ Coconut Cream Frosting

1 3/4 cups all-purpose flour
3/4 cup unsweetened chocolate
1 1/2 cups granulated sugar
1/2 cup brown sugar packed
1 1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
1 cup whole milk
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 flakes

1.  Heat oven to 350 degrees.  Coat two 8 x 2-inch 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 misture 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 wodden pick inserted in the 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.

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Nutrition

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Serving Size: 1 Serving (173g)
Recipe Makes: 12 Servings

Calories: 594
Calories from Fat: 328 (55%)

Amt Per Serving		% DV

	Total Fat 36.4g	49 %
	Saturated Fat 18.6g	93 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 3.9g
Cholesterol 199.1mg		61 %
Sodium 504.6mg		17 %
Potassium 322.5mg		8 %
Total Carbohydrate 63.8g		19 %
	Dietary Fiber 5.1g	21 %
	Sugars, other 58.6g
Protein 10.5g		15 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 594

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