Chocolate Cake With Vanilla Coconut Frosting

1. 1

   Preheat the oven to 325 degrees. Butter 2 (9-inch) cake pans and line the bottoms with parchment paper.

2. 2

   Whisk together the flour, baking powder, baking soda and salt in a large bowl.

3. 3

   Melt the 12 tablespoons of butter in a medium saucepan over medium heat. Whisk in the cocoa powder and cook for 1 minute. Remove from the heat, add the sugars and whisk until the sugar is dissolved. Add the coffee, buttermilk, eggs and vanilla extract and continue whisking until smooth and just combined.

4. 4

   Slowly add the buttermilk mixture into the flour mixture until combined.

5. 5

   Divide the batter evenly between the 2 pans and bake on the middle rack until a toothpick inserted into the center comes out with a few moist crumbs attached, about 40 minutes.

6. 6

   Let cool in the pans on a baking rack for 20 minutes. Then invert the cakes onto the baking rack and let cool for at least 1 hour.

7. 7

   Slice each cake in half horizontally (if you are unsteady with a knife, use a piece of thread and pull it through the middle of the cake). Put 1 cake layer on a cake round or platter and spread 1/4 of the frosting evenly over the top. Sprinkle un-toasted coconut flakes on top of the frosting. Repeat to make 3 layers and top with the remaining cake layer with frosting and toasted coconut.

8. 8

   For the Coconut - Toast 1 cup in toaster until lightly browned. Save the rest for the cake layers.

9. 9

   For the Frosting - Mix all ingredients together and beat until smooth. Add the milk slowly, as you do not want the frosting too runny.

* Per serving · 4 servings · Values may vary.