Sour Cream Chocolate Cake with Coconut Frosting

Sour Cream Chocolate Cake with Coconut Frosting
Photo by Scott Phillips


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

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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