FUDGY COCONUT CREAM CAKE

This cake took the blue ribbon at the Illinois State Fair in 2009, and it isn't hard to see why once you've tasted a bite. The combination of chocolate and cocoa flavor is perfectly balanced, and the coconut milk in the cake gives it a moist, fudgy texture. Jone Shumacher's invention is one of our favorites, too.

INGREDIENTS

• CAKE LAYERS
• 1/2 cup (8 tablespoons) unsalted butter, soft
• 2 cups granulated sugar
• 4 ounces unsweetened baking chocolate, melted and cooled
• 4 large eggs
• 1 3/4 cups King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup canned unsweetened coconut milk, well shaken
• 1/2 cup buttermilk
• 1 teaspoon strong coconut flavor
• 1 teaspoon vanilla extract

COCONUT CREAM FILLING

• 2/3 cup butter-flavored shortening, or 1/3 cup butter and 1/3 cup vegetable shortening
• 2 tablespoons coconut milk powder or King Arthur Unbleached All-Purpose Flour
• 1 teaspoon strong coconut flavor
• 1 teaspoon vanilla extract
• 1 tablespoon canned unsweetened coconut milk
• 1/8 teaspoon salt
• 2 cups confectioners' sugar, sifted
• 1 1/2 cups marshmallow creme

CHOCOLATE COCONUT FROSTING

• 6 tablespoons unsalted butter, soft
• 3 ounces unsweetened baking chocolate, melted and cooled
• 5 to 6 cups confectioners' sugar, sifted
• 1 teaspoon vanilla extract
• 1/2 teaspoon strong coconut flavoring
• pinch of salt
• canned unsweetened coconut milk as needed to adjust consistency

INSTRUCTIONS

1. To make the cake: Preheat the oven to 350°F. Grease and flour three 9" round cake pans, line them with parchment, and grease the parchment.
2. ......................................

for full recipes please see : www.kingarthurflour.com

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