So, around these parts, we love cake…well not so much me or my husband, but for him, if it has anything coconut, consider it his. Which makes my life easier because if i want him to eat it…coconut on it LOL…so I tried this recipe and decided I love it. I hate boxed cakes because you can actually taste the difference, like…the actual cardboard. Maybe I am weird but my step-dad told me that once and I did not believe him until I did the test. I made 2 cakes, 1 box and 1 home made…bigggg big big difference. So, here is the recipe I used for this cake. Hope you enjoy it as much if not more then we did.
4 ounces (115 grams) semi sweet chocolate, chopped
2 1/4 cups (270 grams) cakeflour
3/4 cup (70 grams) unsweetenedcocoa powder(preferably Dutch processed)
1 1/2 teaspoonsbaking powder
1/2 teaspoonbaking soda
1/2 teaspoon salt
1 cup (240 ml) lukewarm coffee (or water)
1 cup (240 ml) buttermilk
1 1/4 cups (280 grams) unsaltedbutter, room temperature
2 1/4 cups (450 grams) granulated whitesugar
5 largeeggs, room temperature
1 1/2 teaspoons purevanillaextract
Coconut Pecan Frosting:
1 cup (240 ml) pecans
1 cup (200 grams) granulated white sugar
1 cup (240 ml) evaporated milk(can also use light or heavy cream)
3 large (60 grams) egg yolks, lightly beaten
1/2 cup (113 grams) unsalted butter, cut into pieces
1/8 teaspoon salt
1 1/2 cups (150 grams) sweetened or unsweetened shredded or flaked coconut
1/2 teaspoon pure vanilla extract
Preheat oven to 350 degrees F (180 degrees C) and place oven racks in the upper and lower third of the oven. Lightly butter and flour (or spray with a nonstick vegetable/flour spray), and line the bottoms of three – 8 x 2 inch deep (20 x 5 cm) round baking pans with parchment or wax paper.
In a heatproof bowl, placed over a saucepan of simmering water, melt the chocolate. Remove from heat and let cool to room temperature.
In a separate bowl, sift the flour, cocoa powder, baking powder, baking soda, and salt.
In a small bowl, combine the coffee (or water) and buttermilk.
In the bowl of your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the sugar and continue beating until the mixture is fluffy (this will take about three to five minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, mixing well after each addition. Add the vanilla extract and beat to combine. Then add the melted chocolate and beat until incorporated.
Add the coffee/buttermilk mixture and flour mixtures in three additions, beginning and ending with the flour mixture. Beat only until the ingredients are mixed together.
Divide the batter evenly among the three prepared pans and smooth the tops. Bake for about 30 -35 minutesor until a toothpick inserted in the center comes out clean and the tops spring back when lightly pressed. (I like to rotate the pans about halfway through baking to ensure even baking.) Remove from oven and place on a wire rack to cool for about 15 minutes. Butter or lightly spray with a non stick vegetable spray a wire rack before inverting the cakes onto the rack to prevent the cakes from sticking. Cool the cakes completely before frosting.
Coconut Pecan Frosting: Preheat the oven to 350 degrees F (180 degrees C). Place the pecans on a baking sheet and bake for about 8-10 minutes or until lightly browned and fragrant. Remove from oven, cool, and then chop fairly fine.
In a medium saucepan, combine the sugar, milk, egg yolks, butter, and salt. Cook over medium heat, stirring constantly, and when the mixture begins to boil and thicken, remove from heat (about 5 minutes). Stir in the chopped pecans, coconut, and vanilla extract. Let cool until spreadable (about 30-60 minutes).
To Assemble: Place one layer of cake (top facing down), on your serving plate, and cover with one third of the frosting. Place the second layer of cake, onto the first cake layer and frost with another one-third of the frosting. Then add the third cake layer and frost the top of the cake with the remaining frosting (sides of cake are left bare). The finished cake can be stored at room temperature for a 2-3 days or it can be refrigerated.
Serves 14-16 people.