Chocolate Coconut Cake

I have the most fabulous cake to share with you today!  I found this recipe on King Arthur Flour, and made this cake for Easter last year, where it was a tremendous hit.  I haven't been able to get it out of my mind.  So, since I had a little coconut milk sitting in my refrigerator, I had a good reason to make this cake with a few modifications.  And share it with you.  You will thank me.  Unless you hate chocolate and coconut, in which case I am giving you the silent treatment until you apologize for your blasphemy.


The chocolate coconut cake layers are chocolatey and moist with a pleasant coconut flavor.  So moist.  Did I mention that the cake layers are moist?  Okay, you get the point.  Sandwiched between the oh so moist layers is a marshmallow coconut filling.  And covering this amazing confection?  A smooth and fluffy chocolate coconut frosting.  For the frosting, beat the heck out of it because it helps the fluffy factor.


Chocolate Coconut Cake


Cake:
1 1/2 cups all purpose flour
2/3 cup cocoa powder
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoons salt
1 1/2 ounces unsweetened chocolate, chopped
2/3 cup canned coconut milk
2/3 cup water
2 eggs
2/3 cup mayonnaise
1 teaspoon coconut extract
1 1/2 cups sugar


Filling:
1/3 cup butter, softened
1/3 cup vegetable shortening
2 Tablespoons all purpose flour
1 teaspoon coconut flavor
1 teaspoon vanilla extract
1 Tablespoon coconut milk
1/8 teaspoon salt
2 cups powdered sugar
1 7-ounce jar marshmallow cream


Frosting:
1/2 cup (1 stick) butter, softened
1/2 cup vegetable shortening
1 teaspoon coconut extract
4 cups powdered sugar
2 to 4 Tablespoons coconut milk


Heat oven to 350F.  Grease the bottom and sides of 2 9 inch round cake pans and line the bottoms of the pans with parchment paper, then grease the paper.


For the cake: In a small bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.  Stir until blended, set aside.


Place the chopped chocolate in a small bowl.  Bring the coconut milk to a near boil and pour over the chocolate.  Let sit while you boil the water.  Stir the  chocolate and milk mixture, then pour in the boiling water and stir until the chocolate is smooth and melted.  Let cool slightly.


In the bowl of a stand mixer, or with an electric mixer, beat together the eggs, mayonnaise, and vanilla until well blended.  Beat in the sugar.  Add the dry ingredients and coconut milk mixture alternately in 2 or 3 additions, beating until smooth.  Pour the batter evenly in the pans.  Bake the cakes for about 25 minutes or until a toothpick inserted in the center of the cakes comes out clean.  Let the cakes cool in the pans for 10 to 15 minutes, then turn out onto cooling racks and cool completely.


For the filling:  Blend the butter, shortening, and flour.  Add the  coconut flavor, vanilla, and coconut milk, and beat until well combined.  Mix in the salt, then half of the powdered sugar until well  blended.  Beat in the marshmallow cream, then the remaining powdered sugar.


For the frosting:  In a large bowl, cream the shortening, butter, and coconut extract with an electric mixer.  Gradually add the powdered sugar, one cup at a time, beating well after each addition.  After all powdered sugar has been incorporated, add the milk and beat at medium speed until incorporated.  Increase speed to high, and beat frosting until light and fluffy.


To assemble:  Place one cake layer, upside-down on a serving plate.  Spread half of the filling (use the rest of the filling for another purpose) over the cake layer, then place the remaining layer upside-down on top of the filling.  Spread the frosting over the top and sides of the cake.  Makes one 9 inch double layer cake, 12 to 16 servings.


Enjoy!  -Cardamommy