Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


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

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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