The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. Reduce speed to low and add reserved flour mixture in 3 additions, alternating with buttermilk. Beat in the eggs, one at a time, mixing well after each addition. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Place a piece of plastic wrap directly on top of the pastry cream, making sure it is touching the surface, and refrigerate until cooled completely. Remove from heat; gradually stir in confectioners' sugar until smooth. In a large bowl, combine cake mix, coconut milk, eggs and melted butter; beat on low speed 30 seconds. Frosting. 3 oz (89 ml) pastry stout ¼ cup + 2 Tbs Dutch-process cocoa powder 3 sticks of butter, room temperature ½ cup powdered sugar, sifted ½ tsp kosher salt 1 lb (454 g) melted and cooled semisweet chocolate squares (not morsels) Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper. Looking for a chocolate cake that's a little out of the ordinary? Melt the chocolate and water in bowl over simmering water. A big hit with all ages. Bring the coconut milk up to a simmer in a medium saucepan. ALL RIGHTS RESERVED. Once the cake has been assembled, cover it and keep it stored in the refrigerator for up to three days. Stir until chocolate is completely melted. Spread 1/3 of the frosting over bottom layer. Remove from heat and place over an ice-water bath, stirring constantly, until … 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. round baking pans with parchment paper; grease paper. 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. Place one of the cake layers on a serving plate, bottom side up. Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Add the cocoa powder and melted chocolate and mix until well incorporated. Cover with coconut. The frosted cake can be frozen for up to 2 months. You'll want to make sure you are using soft coconut oil, which replicates softened butter. Beat in the vanilla. (I don't have a double boiler!). Spray 3 8-inch round pans with nonstick spray. Chocolate Coconut Cake. Remove the cake from the oven and let cool completely in the pan on a rack before removing from the pan to frost. Mound coconut in center, and … round baking pans with parchment paper; grease paper. Use the other bowl of whipped cream to frost the entire cake. Mix … Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. Cool completely and frost with no fail seven minute frosting. 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. 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. Remove from heat. 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. Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks. Stir until melted and smooth. Don't be afraid of the time; the cake has to cook and the custard and frosting … 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. Repeat with remaining pastry cream and top with the third cake layer. The filling between the cake layers is usually lemon, and the frosting is a fluffy vanilla-tinged affair. Add the melted chocolate and cocoa powder and … For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. Taste of Home is America's #1 cooking magazine. Assemble and frost the cake within 2 days. Many wanted to try the interesting and unique creation after seeing how painstakingly the … Set aside to cool. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. Transfer to a bowl. Combine remaining oil and chocolate in a bowl. Stir … Use an offset spatula to spread the batter all the way to the edges of the pan and smooth out the surface. Netizens thanked the user and her mother for sharing such a wonderful recipe. 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. 2. An easy cake mix chocolate cake with a marshmallow-coconut filling and frosted with chocolate fudge frosting. Your email address will not be published. The cake will crumble if you try to handle it before it's completely cooled. This version of easy coconut frosting uses coconut milk instead of coconut … Take the third cake layer, even out the top and sides with a sharp knife if necessary and then place on top of the other two cake layers. —Sharon Rehm, New Blaine, Arkansas, Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home. Your friends and … Divide the batter evenly between the 3 prepared pans. Place bowl in an ice-water bath. Scrape down the sides of the bowl as needed. Sprinkle with coconut and press coconut into sides immediately after frosting. Stir with a whisk and set aside. Sprinkle shredded coconut over the top. Place the chocolate, butter, and corn syrup in a medium heatproof bowl set over a pot of barely simmering water. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. Prepare the coconut buttercream frosting according to the recipe instructions. Slowly pour in the hot milk while whisking continuously. Stir in the shredded coconut. 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