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

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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