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Chocolate Coconut Cake
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| 2 cups | flour |
| 1/2 cup | unsweetened cocoa powder |
| 1 teaspoon | baking soda |
| 1/2 tsp | salt |
| 1 1/2 sticks | unsalted butter, softened |
| 1 1/2 cups | packed light-brown sugar |
| 2 | eggs |
| 1 teaspoon | vanilla extract |
| 1 cup | buttermilk |
| Heat oven to 350. Coat two 9 inch round cake pans with nonstick spray. In bowl, whisk flour, cocoa, baking soda and salt. In large bowl, beat butter until smooth. Add brown sugar; beat until blended. Beat in eggs, one at a time. Add vanilla. On low, alternately beat in flour mixture and buttermilk, beginning and ending with flour. Spread into prepared pans. Bake at 350° F for 30 minutes or until toothpick inserted in centers comes out clean. Cool in pans on wire rack for 10 minutes. Invert cakes directly onto racks; cool completely. | |
| FROSTING | |
| 1 box | powdered sugar |
| 1/4 cup | boiling water |
| 1 1/2 sticks | unsalted butter, cut into pieces |
| 4 oz | cream cheese, cut into pieces |
| 1/4 tsp | coconut extract |
| 3 cups | sweetened flake coconut |
While cakes cool, make frosting. Place powdered sugar in a large bowl. Beat in boiling water. Add butter and cream cheese, beating well on medium-high speed after adding each piece. Beat in extract. Refrigerate until firmer consistency, 30 minutes to 1 hour. Place one cake layer on pedestal. Spread top with 1 cup frosting and 1/2 cup coconut. Add second layer. Spread frosting on to and side of cake. Press remaining coconut into frosting.
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