Chocolate Coconut Cake

A Chocolate Coconut cake that is not only a show stopper, but it tastes great as well. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional. 

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.
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Full Instructions : Click Here 

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