Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


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