Chocolate-Coconut Layer Cake

Name: Chocolate-Coconut Layer Cake
Ingredients: CAKE; 1 1/2 cups boiling water; 1/2 cup unsweetened cocoa; 4 ounces unsweetened chocolate, finely chopped; 1/4 teaspoon instant coffee (optional); 3 cups (about 12 3/4 oz.) all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon table salt; 1 cup salted butter; 1 cup packed dark brown sugar; 1 cup granulated sugar; 3 large eggs; 1/2 cup sour cream or plain yogurt; 1 teaspoon vanilla extract; COCONUT CREAM FILLING; 1 3/4 cups half-and-half; 1/2 cup sweetened shredded coconut; 5 tablespoons granulated sugar; 3 tablespoons cornstarch; 3 large egg yolks; 2 tablespoons salted butter; 1 1/2 tablespoons rum; 1 teaspoon vanilla extract; 1/2 teaspoon coconut extract; 1/2 cup heavy cream; CHOCOLATE FROSTING; 2 cups heavy cream; 2 tablespoons powdered sugar; 1 pound 60% to 64% bittersweet chocolate, finely chopped; 2 cups unsweetened flaked coconut, lightly toasted

30 ingredients

6 steps

Ingredients

CAKE
1 1/2 cups boiling water
1/2 cup unsweetened cocoa
4 ounces unsweetened chocolate, finely chopped
1/4 teaspoon instant coffee (optional)
3 cups (about 12 3/4 oz.) all-purpose flour
1 tablespoon baking powder
1/2 teaspoon table salt
1 cup salted butter
1 cup packed dark brown sugar
1 cup granulated sugar
3 large eggs
1/2 cup sour cream or plain yogurt
1 teaspoon vanilla extract
COCONUT CREAM FILLING
1 3/4 cups half-and-half
1/2 cup sweetened shredded coconut
5 tablespoons granulated sugar
3 tablespoons cornstarch
3 large egg yolks
2 tablespoons salted butter
1 1/2 tablespoons rum
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1/2 cup heavy cream
CHOCOLATE FROSTING
2 cups heavy cream
2 tablespoons powdered sugar
1 pound 60% to 64% bittersweet chocolate, finely chopped
2 cups unsweetened flaked coconut, lightly toasted

Directions

1

Prepare the Cake: Preheat oven to 350°F. Combine boiling water, cocoa, unsweetened chocolate, and, if desired, instant coffee in a bowl. Let stand 2 minutes; whisk until smooth. Let cool completely.
2

Whisk together flour, baking powder, and salt in a bowl. Beat butter with an electric mixer at medium speed until smooth, about 1 minute. Add brown sugar and 1 cup granulated sugar; beat until light and fluffy, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream and 1 teaspoon vanilla. Add flour mixture to butter mixture alternately with cocoa mixture, in 5 additions, beginning and ending with flour mixture. Beat at medium speed until smooth, about 1 minute. Divide batter evenly between 2 (9-inch) greased and floured round cake pans. Bake in preheated oven until a wooden pick inserted in the center comes out clean, 28 to 32 minutes. Cool in pans on a wire rack 10 minutes. Remove cake from pans; cool completely, about 30 minutes.
3

Prepare the Coconut Cream Filling: Stir together half-and-half and shredded coconut in a small saucepan over medium; bring just to a boil. Remove pan from heat; let stand 30 minutes. Pour mixture through a fine wire-mesh strainer into a bowl, pressing on solids; discard solids. Return coconut liquid to pan; bring to a simmer. (Coconut liquid should just begin to bubble around the edges of pan.) Whisk together 5 tablespoons granulated sugar, cornstarch, and egg yolks in a medium bowl until smooth. Gradually add hot coconut liquid to egg mixture, whisking constantly. Return mixture to pan. Cook, whisking constantly, over medium heat until thick and bubbly, 5 to 6 minutes. Remove pan from heat. Whisk in 2 tablespoons butter, rum, 1 teaspoon vanilla, and coconut extract. Pour mixture into a shallow dish; refrigerate until completely cold, about 2 hours. Transfer chilled custard to a medium bowl.
4

Beat 1/2 cup heavy cream until stiff peaks form. Gently fold whipped cream into custard in 2 batches. Refrigerate until ready to use.
5

Prepare Chocolate Frosting: Combine 2 cups heavy cream and powdered sugar in a medium saucepan. Bring to a simmer over medium. (Do not boil.) Place bittersweet chocolate in a medium bowl; pour hot cream mixture over chocolate. Let stand 1 minute; gently stir until all of the chocolate melts and mixture is smooth. Chill until mixture thickens to spreading consistency, 30 to 40 minutes, stirring every few minutes.
6

To assemble cake, slice cake layers in half horizontally using a serrated knife; place 1 layer, cut side up, on a plate. Spread about 1/4 cup Chocolate Frosting over top. Top with one-third of Coconut Cream Filling, leaving a 1/2-inch border. Top with another cake layer; repeat layers twice, beginning with frosting and ending with a cake layer. Spread remaining Chocolate Frosting on top and sides of cake. (If chocolate gets too thick to spread, microwave at HIGH until spreadable, 5 to 7 minutes.) Press unsweetened flaked coconut around sides of cake.