Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


  • 1-½ cups boiling water
  • 4 cups large-shaved coconut (fresh or desiccated), toasted
  • 1 cup granulated sugar
  • 6 large egg yolks
  • 12 oz. (3 cups) cake flour
  • 6 oz. (12 Tbs.) unsalted butter, cut into six pieces
  • ¾ cup sour cream
  • + 9 more ingredients
    • 1-½ tsp. table salt
    • 3 cups granulated sugar
    • 1 tsp. pure vanilla extract
    • 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)
    • 3 large eggs
    • ½ cup coconut milk
    • 2-¼ tsp. baking soda

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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