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Chocolate Glazed Coconut Layer Cake
Coconut lovers rejoice! Decadent without being overly sweet,
this moist layer cake incorporates coconut four ways
to bring you the most coconut flavor possible.
Makes 16 servings
Cake:
cooking spray
3 cups unbleached, all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ cup sour cream, room temperature
½ cup cream of coconut
½ teaspoon pure vanilla extract
½ teaspoon coconut extract
2 sticks unsalted butter, room temperature, cut into cubes
2 cups granulated sugar
3 large eggs, room temperature
2 large egg yolks, room temperature
1½ cups unsweetened shredded coconut
Chocolate Glaze:
8 ounces bittersweet chocolate chips
1 cup heavy cream
3 tablespoons unsalted butter, cut into cubes
Garnish and Frosting:
1 cup unsweetened coconut flakes
1 cup chilled heavy cream
¼ cup confectioners’ sugar
2 tablespoons cream of coconut
½ teaspoon coconut extract
1. Spray two 9-inch round baking pans with cooking spray. Line the
bottoms with parchment paper rounds and spray the parchment. Set
aside.
2. In a medium bowl whisk together the flour, baking powder, baking soda
and salt. In a separate bowl whisk together the sour cream, cream of
coconut and both extracts.
3. Put the butter in a large bowl and with a hand mixer on low speed,
beat it for about 30 seconds until creamy. Increase to speed 2 and
gradually add the sugar, beating the mixture until it is light and fluffy,
about 2 minutes. Add the eggs and yolks one at a time, waiting until
each egg is incorporated before adding the next.
4. With the mixer on the lowest speed, alternately add the dry ingredients
and sour cream mixture, ending with the dry ingredients. Mix until just
combined. With a spatula, fold in the coconut. The batter will be quite
thick.
5. Adjust the rack to position 1 and the other to position 3. Preheat the
oven by selecting Bake with Convection at 300˚F for 50 minutes. Evenly
divide the batter between the prepared pans. When the oven beeps to
signal that it is preheated, put the cakes into the oven. Rotate the pans
halfway through baking from top to bottom and front to back to make
sure they are browning evenly. Bake until a toothpick inserted into the
cake comes out clean. Begin checking the cakes at 45 minutes.
6. Remove the pans to cool on a large wire rack set over a parchment-
lined baking sheet (or two small baking sheets, whichever will fit
comfortably in your refrigerator). When the pans are cool enough to
touch, invert them onto the rack and remove the cakes. Peel off the
parchment and let the cakes cool completely. Keep the cake bottoms
facing upward, as these will now be the top.
7. Once the cakes have cooled, prepare the glaze. Place the chocolate in
a medium bowl. In a small saucepan heat the heavy cream over
medium-low heat until it just comes to a simmer. Pour the hot cream
over the chocolate and let stand for 1 minute. Whisk the chocolate until
it is fully melted and homogenous. While whisking, add the butter one