- 4 large eggs room temperature
- pinch salt
- 3/4 cup sugar
- 3/4 cup all-purpose flour sifted
- 1/4 cup cocoa powder sifted
- 1 1/2 tsp baking powder
- 2 tbsp unsalted butter melted
- 2 cups all-purpose flour
- 1 1/3 cups sweetened flaked coconut loosely packed
- 1 cup buttermilk
- 1 tsp baking soda
- 2 cups sugar
- 1 cup butter 2 sticks
- 5 large egg yolks
- 4 large egg whites room temperature
- 2 sticks butter
- 4 cups powdered sugar
- 1/2 tsp vanilla extract
- 2 tsp coconut extract
- shredded coconut for topping
- 2 cups bittersweet chocolate chips (16 ounces)
- 2 cups heavy cream
- Grease and line pans with parchment paper Gather & measure ingredients.
- Sift the flour, cocoa powder and the baking powder. Melt the butter.
- Preheat oven to 350F
- Place the eggs into a bowl of a mixer fitted with a whisk attachment.
- Add a pinch of salt.
- Whip until the eggs are slightly foamy.
- Without stopping the mixer, pour the sugar slowly into the eggs.
- Whip for about 10 minutes until the mixture is pale yellow and drastically increased in volume.
- When you lift the whisk from the mixture the ribbon should not disappear right away.
- Fold flour mixture into egg mixture ½ at a time until no streaks of flour are seen.
- Carefully fold in 2 tablespoons of melted butter until incorporated.
- Pour the batter into the lined and greased baking pan and shake the pan in a circular motion back and forth couple of times to even out the batter.
- Bake on the middle rack for about 20 minutes or until a toothpick inserted in the middle comes out clean.
- Preheat oven to 350°F.
- Coat two 9-inch-diameter cake pans with 1 1/2-inch-high sides with nonstick spray; line bottom of pans with parchment paper rounds.
- Mix flour and coconut in medium bowl.
- Whisk buttermilk and baking soda in small bowl.
- Using electric mixer, beat sugar and butter in large bowl until light and fluffy, about 2 minutes.
- Add egg yolks and beat to blend.
- Add flour mixture in 3 additions alternately with buttermilk mixture in 2 additions, beating just to blend after each addition.
- Using clean dry beaters, beat egg whites and 1/4 teaspoon salt in another large bowl until peaks form.
- Add 1/3 of egg white mixture to batter; fold into batter just to blend.
- Fold in remaining egg white mixture in 2 additions.
- Divide batter between pans.
- Bake cakes until tester inserted into center comes out clean, about 35 minutes.
- Cool cakes in pans on racks 10 minutes.
- Run small sharp knife around sides of cake pans. Invert cakes onto racks. Carefully peel off parchment. Cool cakes completely.
- Beat butter until creamy Cream butter & powdered sugar.
- Add vanilla and coconut extracts
- Add coconut milk until frosting is the desired consistency
- Place the chopped chocolate into a bowl.
- Heat the heavy cream in a quart-sized, microwavable container and microwave for 3 to 4 minutes on high, or until it just begins to simmer; be careful not to allow cream to boil over.
- Pour the cream over the chocolate and let stand for 2 minutes.
- Use as is for glazing.
- If you wish to make a lighter frosting, allow it to come to room temperature, approximately 2 hours.
- Once at room temperature, place in the bowl of a stand mixer and whisk on high for 2 to 3 minutes.