Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


  • 6 oz. (12 Tbs.) unsalted butter, cut into six pieces
  • 4 cups large-shaved coconut (fresh or desiccated), toasted
  • 1-½ tsp. table salt
  • 1 cup granulated sugar
  • 1-½ cups boiling water
  • 6 large egg yolks
  • 1 to 2 tsp. coconut extract (or to taste)
  • + 9 more ingredients
    • 3 cups granulated sugar
    • 1 tsp. pure vanilla extract
    • 2-¼ tsp. baking soda
    • 12 oz. (3 cups) cake flour
    • ½ cup coconut milk
    • 3 large eggs
    • ¾ cup cocoa powder
    • 1 lb. unsalted butter, cut into tablespoons, softened (but not at all melted)
    • ¾ cup sour cream

Heat the oven to 300°F. Line the bottoms of two 9-inch cake pans with parchment (there’s no need to grease the pans). Put the cocoa powder in the bowl of an electric mixer fitted with the whisk attachment. Pour the boiling water over the cocoa and whisk until smooth. Add the butter and sour crea...

View full recipe at Fine Cooking


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