Chocolate Covered Coconut Cake Recipe by: Paula Deen
Ingredients: Makes 1 (9 inch) cake
1 ½ cups butter, softened
2 cups sugar
5 large eggs, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cup buttermilk
Almond Filling (recipe follow)
Milk Chocolate Frosting (recipe follows)
Garnish: Flaked coconut, slided almonds
Procedures:
Ingredients: Makes 3 cups
1 ½ cups seetened shredded coconut
1 cup sliced almonds
1 cup heavy whipping cream
1 cup sugar
3 egg yolks
¼ cup better
Procedures:
Ingredients: Makes 6 cups
3 (4 ounce) bars dark chocolate, finely chopped
1/3 cup heavy whipping cream
1 cup better, softened
5 cups confectioners sugar
Procedures:
Ingredients: Makes 1 (9 inch) cake
1 ½ cups butter, softened
2 cups sugar
5 large eggs, separated
1 teaspoon coconut extract
1 teaspoon vanilla extract
3 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cup buttermilk
Almond Filling (recipe follow)
Milk Chocolate Frosting (recipe follows)
Garnish: Flaked coconut, slided almonds
Procedures:
- Preheat oven to 350 degree. Spray 3 (9 inch) cake pans with nonstick baking spray with flour.
- In a large bowl, beat butter and sugar at medium speed with a mixer until fluffy. Add egg yolks and extracts, beating until combined.
- In a medium bowl, combine flour, baking powder, baking soda, and salt.
- In a small bowl, bowl, combine coconut milk and buttermilk, gradually add flour mixture to butter mixture alternately with coconut milk mixture. Beginning and ending with flour mixture, beating just until combined after each addtion.
- In a medium bowl, beat egg whites until stiff peaks form. Gently fold into batter. Spoon batter into prepared pans.
- In a medium bowl, beat egg whites until stiff peaks form. Gently fold into batter. Spon batter into prepared pans.
- Bake for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread almond filling between layers. Spread chocolate frosting on top and sides of cake. Garnish with coconut and almonds, if desired.
Ingredients: Makes 3 cups
1 ½ cups seetened shredded coconut
1 cup sliced almonds
1 cup heavy whipping cream
1 cup sugar
3 egg yolks
¼ cup better
Procedures:
- Preheat oven to 350 degree. On a rimmed baking sheet, arrange coconut and almonds in a single layer. Bake for 4 to 5 minutes or until lightly toasted and fragrant. Let cool completely.
- In a saucepan, combine cram, sugar, and egg yolks over medium low heat. Cook, stirring constantly, for 10 minutes or until thickened. Remove from heat; stir in butter, coconut, and almonds until combined. Let cool completely, or cover and refrigerate for up to 1 day before using.
Ingredients: Makes 6 cups
3 (4 ounce) bars dark chocolate, finely chopped
1/3 cup heavy whipping cream
1 cup better, softened
5 cups confectioners sugar
Procedures:
- In a small saucepan, cook chocolate and cream over low heat, stirring often, for 5 minutes or until chocolate melts and mixture is smooth. Let cool for 15 minutes.
- Spoon chocolate mixture into a large bowl. Add butter, and beat at medium speed with a mixer until smooth. Gradually add confectioners sugar, beating until smooth. ends
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