Sour Cream Chocolate Cake with Coconut Frosting

Ingredients

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

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