Cake Recipe #2 - Chocolate Cake with Coconut Cream

This recipe is made from scratch, but is simple to throw together. Chocolate cake wrapped in a white whipping cream and sour cream frosting and sprinkled with a coat of chewy coconut is a delightful dessert.

Ingredients: 1 3/4 cups all-purpose flour, 3/4 cups unsweetened cocoa, 1 1/2 cups granulated sugar, 1/2 cup packed brown sugar, 1 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon kosher salt, 1 cup whole milk, 1/2 cup canola oil, 2 large eggs, 2 teaspoons vanilla extract, 3/4 cup boiling water, 1 1/2 cups heavy cream, 1/2 cup reduced-fat sour cream, 1/4 cup confectioners' sugar, 2 cups unsweetened coconut.

Instructions: Preheat oven to 350 degrees. Coat two 8x2-inch round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour. Turn tea kettle on so boiling water will be ready when you need it. Place a large glass bowl and mixer beaters in the freezer while you are preparing the cake.

In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt. In a small bowl, whisk together milk, oil, eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.

Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean, 35-40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.

After cake is completely cooled, make the frosting. Remove bowl and beaters from freezer. Put heavy cream, sour cream and confectioners' sugar in the chilled bowl and mix with chilled beaters until stiff peaks form (chilling bowl and beaters assists in the stiff peaks process).

Place one cake on a serving plate and spread 1 cup of the frosting over the top. Place second cake on and frost top and sides with remaining frosting. Gently pat the coconut all over the cake (could also sprinkle some coconut on top of the middle layer before placing second cake on top).

Serve immediately or refrigerate.

This could also be made in a 13x9" cake pan (may have to increase oven time) or 24 cupcakes (reduce oven time).

I found this recipe featured on the front page of "Woman's Day" magazine, Avenue of the Americas, New York, NY, January 2011.

"Let's Bake a Cake!"