Ingredients:
2 cups sugar
1 cup Dutch Process Cocoa Powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water
For the filling:
1 can sweetened condensed milk
14 oz bag sweetened, shredded coconut
For the frosting:
1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar
1 cup (2 sticks) salted butter, slightly softened
For the ganache:
1/2 cup heavy cream
1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)
1/2 cup semi sweet chocolate chips
Preparation:
Before start preparing the cake preheat the oven to 350 F.
Then grease and flour three round pans (they should be 9 inch). But if you don’t have three than you can use two by filling the one more than the other and you’ll split the larger cake in half.
Preparing the dough for the cake:
In a bowl put together the sugar,cocoa powder, flour, baking soda, baking powder, and salt and mix them well. After that add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. When the mixture is ready divide it into the pans and bake for 30 minutes. Let the cake cool down for about 5 minutes and then remove the cooling racks so it can cool down completely.
Preparing the filling:
In a large bowl add together sweetened condensed milk and coconut. This mixture put it in a fridge until is ready to be use.
Preparing the ganache:
Use a bowl which is safe to heat it in a microwave In this bowl mix the heavy cream and chocolate chips. Microwave for 2 minutes during this 2 minutes on every 30 seconds stir until it’s smooth. Then stir in the corn syrup and put it in the fridge to slightly cool down and it’s thickened.
Preparing the frosting:
Mix it in a bowl the cream of coconut, heavy cream and beat butter on medium speed until it’s smooth. then put the mixer on low speed and slowly add the powdered sugar. When the sugar is half mixed put the mixer on high speed and mix for 1 minute so you get a fluffy mixture.
Assembling the cake:
Between the 3 layers spread the coconut filling. Then frost with coconut frosting and pour ganache on top to every edge and let it drip down to the sides.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.
This topic brought to you from afternoonrecipes
2 cups sugar
1 cup Dutch Process Cocoa Powder
1 3/4 cups all purpose flour
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water
For the filling:
1 can sweetened condensed milk
14 oz bag sweetened, shredded coconut
For the frosting:
1/3 cup cream of coconut (I buy this in a squeeze bottle with the drink mixers)
1/4 cup heavy cream
3 cups powdered sugar
1 cup (2 sticks) salted butter, slightly softened
For the ganache:
1/2 cup heavy cream
1/4 cup light corn syrup (you can use honey if you are opposed to corn syrup)
1/2 cup semi sweet chocolate chips
Preparation:
Before start preparing the cake preheat the oven to 350 F.
Then grease and flour three round pans (they should be 9 inch). But if you don’t have three than you can use two by filling the one more than the other and you’ll split the larger cake in half.
Preparing the dough for the cake:
In a bowl put together the sugar,cocoa powder, flour, baking soda, baking powder, and salt and mix them well. After that add eggs, oil, and buttermilk and beat on medium speed for two minutes. Scrape sides of bowl and stir in boiling water. When the mixture is ready divide it into the pans and bake for 30 minutes. Let the cake cool down for about 5 minutes and then remove the cooling racks so it can cool down completely.
Preparing the filling:
In a large bowl add together sweetened condensed milk and coconut. This mixture put it in a fridge until is ready to be use.
Preparing the ganache:
Use a bowl which is safe to heat it in a microwave In this bowl mix the heavy cream and chocolate chips. Microwave for 2 minutes during this 2 minutes on every 30 seconds stir until it’s smooth. Then stir in the corn syrup and put it in the fridge to slightly cool down and it’s thickened.
Preparing the frosting:
Mix it in a bowl the cream of coconut, heavy cream and beat butter on medium speed until it’s smooth. then put the mixer on low speed and slowly add the powdered sugar. When the sugar is half mixed put the mixer on high speed and mix for 1 minute so you get a fluffy mixture.
Assembling the cake:
Between the 3 layers spread the coconut filling. Then frost with coconut frosting and pour ganache on top to every edge and let it drip down to the sides.
As we believe that stylishly home often represented in a woman who care about home decors, delicious food recipes, and perfect beauty care recipes. So stylishly home brings you our hand selection of the best interior design, furniture decoration ideas, best food recipes, and effective beauty care recipes.
Please Check our Disclaimer and Privacy Page.This topic brought to you from afternoonrecipes
0 comments:
Post a Comment