Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


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

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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