Prepare the coconut buttercream frosting according to the recipe instructions. 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. Mix … gradually add half the flour mixture, followed by the coconut milk, and then the remaining flour mixture. When making the cake, make sure all the ingredients are at room temperature. Stir until melted and smooth. Butter, powdered sugar, milk, melted white chocolate and coconut are blended into a rich frosting to spread over cakes or cupcakes. round baking pans with parchment paper; grease paper. Bring the coconut milk up to a simmer in a medium saucepan. … round baking pans with parchment paper; grease paper. Divide the batter evenly between the 3 prepared pans. Wrap baked and cooled cake layers tightly in plastic wrap and store them in the refrigerator. Frosting. 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. And watch videos demonstrating recipe prep and cooking techniques. Stir with a whisk and set aside. Cool the cake in the pans for 10 minutes, then invert the cakes onto a wire rack to cool completely. Heat the oven to 325°F. Sprinkle shredded coconut over the top. Mound coconut in center, and … Add the cocoa powder and melted chocolate and mix until well incorporated. Using a large cake scraper, remove frosting from the sides of the cake until the cake layers begin to show through. Transfer to a bowl. Looking for a chocolate cake that's a little out of the ordinary? The double coconut cake recipe went viral with foodies on Twitter, garnering more than 4.3k likes and counting. Using a hand mixer, beat frosting on high speed 6-8 minutes or until spreadable. The frosted cake can be frozen for up to 2 months. 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. Return the mixture back to the pot and whisk over medium-high heat until thickened, about 3 minutes. 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. Many wanted to try the interesting and unique creation after seeing how painstakingly the … Beat in the eggs, one at a time, mixing well after each addition. Add the chocolate to a small heatproof bowl and set it over a pot of barely simmering water. Thaw it overnight in the refrigerator and let it come to room temperature just before serving. A big hit with all ages. Let the cake layers cool completely before you assemble the cake. Transfer to prepared pans. Beat on medium 1-1/2 minutes. The cake will crumble if you try to handle it before it's completely cooled. Stir until chocolate is completely melted. Remove from heat; gradually stir in confectioners' sugar until smooth. Or layers can be triple wrapped in plastic wrap and frozen for up to 2 weeks. For frosting, in a small saucepan, combine butter, chocolate and coconut milk; heat and stir over medium heat until blended. I've made cookie butter frosting, salted caramel frosting, and 7-minute frosting.Each one was great but they come nowhere near as delectable as today's frosting. Set aside to cool. The cake layers can be baked and frozen up to two weeks in advance to cut down on hands-on time. Tap out any excess and set aside. Assemble and frost the cake within 2 days. 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. —Sharon Rehm, New Blaine, Arkansas, Coconut Cake with White Chocolate Frosting Recipe photo by Taste of Home. My husband adores coconut but not so much cake. The batter will be thick. 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 serrated knife, slice cake horizontally into 3 layers. Stir in the shredded coconut. Stir continuously until melted and smooth. Remove from heat and let cool for 5 minutes. Peel the parchment paper off the bottoms before filling. An easy cake mix chocolate cake with a marshmallow-coconut filling and frosted with chocolate fudge frosting. Lightly coat the surface of a twelve-cup cupcake pan with a nonstick spray and line each cup with a foil or paper liner. Pour batter into the prepared pans. Pour the thickened pastry cream through a fine-mesh sieve then stir in the butter until fully melted. 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. Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. 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. Netizens thanked the user and her mother for sharing such a wonderful recipe. Spoon ¼ cup of the chocolate glaze over the top of the cake. (I don't have a double boiler!). Top with another cake layer. Slowly pour in the hot milk while whisking continuously. Chocolate Coconut Cake. Spray 3 8-inch round pans with nonstick spray. Bake for 28 to 30 minutes, or until a toothpick inserted into the center comes out with only a few dry crumbs. Place one of the cake layers on a serving plate, bottom side up. Remove from heat. This is the cake you need to … 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) Make sure to discard any coconut water that's at the bottom of the can (if there's any!) Your friends and … Place softened butter in the bowl of your stand mixer with whisk attachment and cream on low until … Spread half the pastry cream over the top, leaving a ½-inch margin around the edge. Delicious chocolate cake with coconut and press coconut into sides immediately after frosting n't have a double boiler!.. 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