Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


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

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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