Chocolate Coconut Cake

There’s so much decadent chocolate inside this cake! The cake layers are thick, dense, light, and super moist.

The filling is a simple pastry cream made with coconut milk instead of regular milk. Coconut extract is added for extra flavor but it’s totally optional.

The cake is covered in my popular coconut buttercream frosting. It’s a lusciously silky texture that glides across the tongue.

This cake is no more complicated than a regular layered cake. The ingredients and instructions may look intimidating but it really isn’t that difficult to prepare.

Ingredients
For the cake

• 2 and 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 4 ounces semisweet chocolate finely chopped
• 1 cup unsalted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 2/3 cup unsweetened cocoa powder plus more for dusting the pan
• 1 and 1/2 cups canned coconut milk
• For the filling
• 1 cup canned coconut milk
• 4 large egg yolks
• 1/3 cup granulated sugar
• 2 and 1/2 tablespoons cornstarch
• 1 teaspoon coconut extract
• 2 tablespoons unsalted butter cut into pieces
• 1/2 cup shredded sweetened coconut
• For the frosting
• 1 recipe coconut buttercream frosting
• For the glaze
• 4 ounces semisweet chocolate coarsely chopped
• 4 tablespoons unsalted butter cut into pieces
• 2 tablespoons light corn syrup
• 1/2 to 1 cup shredded sweetened coconut

Instructions
Make the cake

1. Heat the oven to 325°F. Spray 3 8-inch round pans with nonstick spray. Line the bottoms with parchment paper cut into a circle to fit the pan. Spray the parchment paper with nonstick spray and dust the pan lightly with cocoa powder. Tap out any excess and set aside.
2. In a medium bowl, combine the flour, baking soda, and salt. Stir with a whisk and set aside.
3. ....................................

for full recipes please see : www.bakedbyanintrovert.com

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