chocolate coconut cream cake

Ingredients

• Servings: 1
• 3/4 cup unsalted butter, softened
• 1 1/2 cups white sugar
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 egg whites
• 3/4 cup milk
• 2 teaspoons coconut extract
• 1 (14 ounce) can sweetened condensed milk
• 1/4 cup heavy whipping cream
• 1 teaspoon vanilla extract
• 3/4 cup sweetened flaked coconut
• 1/2 cup heavy whipping cream
• 8 ounces semisweet chocolate, chopped
• 1 cup sweetened flaked coconut
• 2 drops food coloring, or as needed

Recipe

Preparation Time: 30 mins Cook Time: 25 mins Ready Time: 1 hr 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
• beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
• stir flour, baking powder, and salt in a bowl; set aside.
• whisk egg whites, milk, and coconut extract in a separate bowl.
• thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
• pour batter into prepared cake pans and smooth tops with a spatula.
• bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
• cool cakes in pans on racks for about 5 minutes before turning out racks to cool completely. peel parchment paper from cakes.
• stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. refrigerate until chilled, about 1 hour.
• bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. allow to cool to lukewarm.
• place a cake layer a serving platter; top with the condensed milk-coconut mixture. place second cake layer over the coconut filling. spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
• toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.