cake, chocolate coconut layer
- 1 1/2 cups boiling water
- 1/2 cup unsweetened cocoa
- 4 oz unsweetened chocolate, finely chopped
- 1/4 tsp instant coffee
- 3 cups flour (about 12 3/4 oz)
- 1 tbsp baking powder
- 1/2 tsp table salt
- 1 cup salted butter
- 1 cup packed dark brown sugar
- 1 cup gran sugar
- 3 lg eggs
- 1/2 cup sour cream or plain yogurt
- 1 tsp vanilla extract
- COCONUT CREAM FILLING
- 1 3/4 cups half and half
- 1/2 cup sweetened shredded coconut
- 5 tbsp gran sugar
- 3 tbsp cornstarch
- 3 lg egg yolks
- 2 tbsp salted butter
- 1 1/2 tbsp rum
- 1 tsp vanilla extract
- 1/2 tsp coconut extract
- 1/2 heavy cream
- CHOCOLATE FROSTING
- 2 cups heavy cream
- 2 tbsp powdered sugar
- 1 lb 60%-64% bittersweet chocolate, finely chopped
- 2 cups unsweetened coconut, lightly toasted
Preparation time 30mins
Cooking time 210mins
prepare the cake: preheat oven to 350. combine boiling water. cocoa, unsweetened chocolate and instant coffee in a bowl, let stand 2 min, whisk until smooth. let cool completely.
whisk together flour, baking powder, and salt in a bowl. beat butter with an electric mixer at medium speed until smooth, about 1 min. add brown sugar and 1 cup gran sugar. beat until light and fluffy, about 2 min. add eggs, 1 at a time, beating well after each addition. beat in sour cream and 1 tsp vanilla. add flour mixture to butter mixture alternately with cocoa mixture, in 5 additions, beginning and ending with flour. beat at med speed until smooth, about 1 min. 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, 28-32 min. cool in pans on a wire rack 10 min, remove cake from pans, cool completely, about 30 min.
prepare the filling: stir together half and half and shredded coconut in a small saucepan over med heat; bring just to a boil. remove pan from heat; let stand 30 min. pour mixture through a fine 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 tbsp gran sugar, cornstarch,and egg yolks in a med bowl until smooth. gradually add hot coconut liquid to egg mixture, whisking constantly. return mixture to pan. cook, whisking constantly, over med heat until thick and bubbly, 5-6 min. remove pan from heat. whisk in 2 tbsp butter, rum, 1 tsp vanilla and coconut extract. pour mixture into a shallow dish; refrigerate until completely cold, about 2 hours. transfer chilled custard to a med bowl.
beat 1/2 cup heavy cream until stiff peaks form. gently fold whipped cream into custard in 2 batches. refrigerate until ready to use.
prepare frosting: combine 2 cups heavy cream and powdered sugar in a med saucepan. bring to a simmer over med heat (do not boil). place bittersweet chocolate in a med bowl; pour hot cream mixture over chocolate. let stand 1 min; gently stir until all of the chocolate melts and mixture is smooth. chill until mixture thickens to spreading consistency, 30-40 min, stirring every few min.
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 frosting over top. top with one-third of 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 frosting on top and sides of cake.(if frosting gets too thick to spread, microwave at high until spreadable, 5-7 min) press flaked coconut around sides of cake.