This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Coconut Cake With Bittersweet Chocolate Frosting
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- #38263
serves/makes:
ready in:
1-2 hrs
1-2 hrs
2 reviews
ingredients
3 cups sifted cake flour
1 tablespoon baking powder
1/2 teaspoon salt
4 large egg whites, at room temperature
2 cups sugar
1 cup butter
1 teaspoon vanilla extract
2 teaspoons coconut extract
1 cup canned unsweetened coconut milk
1 cup shredded sweetened coconut, crumbled
BITTERSWEET CHOCOLATE FROSTING
3/4 cup whipping cream
1 1/2 tablespoon butter
11 ounces good dark chocolate, broken into pieces
directions
Grease two 9-inch round cake pans and line bottoms with parchment paper. Grease the paper. Dust with flour.
Sift together flour, baking powder and salt. Beat egg whites with an electric mixer on medium speed until foamy, then gradually add 1/4 cup sugar. Gradually increase speed until whites are stiff but not dry. Scrape the egg whites on the beater into the bowl and return the beater to the mixer.
In another bowl with the same beater, cream the butter, remaining sugar and extracts. At lowest speed, alternately add the coconut milk and flour mixture, beating just until incorporated. By hand, stir in 1 cup egg whites to lighten the batter. Fold in remaining whites and the coconut with a rubber spatula.
Pour batter into the pans. Bake at 350 degrees F for about 35 minutes, until the cakes are golden and start to pull away from sides of pan. Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
FOR FROSTING: Heat the cream almost to a simmer. Pour over butter and chocolate in a bowl. Let stand 5 minutes. Stir until smooth. Cool to room temperature. Chill until frosting thickens but is still soft enough to dent with your finger. Beat with a mixer until creamy.
ASSEMBLING THE CAKE: Place one cake layer flat-side (bottom) up on a cake plate. Spread some of the frosting on cake. Top with other layer, flat side down. Frost top and sides of cake. Decorate with toasted sliced almonds.
added by
zrecipes
nutrition data
472 calories, 28 grams fat, 55 grams carbohydrates, 4 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Pizza night is always a favorite, especially when you have great tasting pizza from some of the most popular restaurants.
see more coconut cake recipes
reviews & comments
September 5, 2010
GREAT cake. I added a layer of caramel mixed with coconut flakes into the center. I also accidentally used half the butter and it still turned out great! (low fat? lol) Another user said it was a "dense cake," maybe it was the half butter, but mine was really light and airy. Delicious!
April 19, 2008
This cake was super moist and delicious! It was very dense and the frosting was extremely rich! I would definately make it again. It wasn't as hard as I expected and everyone who tasted it, loved it!