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- {Note: you can halve this recipe and bake the cake in a 6-cup bundt pan.}
- Cake
- 4 large eggs, at room temperature
- 1 teaspoon salt, divided
- 2 cups (14 oz) sugar, divided
- 1 tablespoon vanilla extract, divided
- 2 cups (8 oz) sweetened shredded coconut
- 2 cups (10 oz) plus 1 tablespoon all-purpose flour, divided
- 1/2 cup (2 oz) Dutch-process cocoa powder
- 3/4 cup hot coffee
- 1/2 cup (4 1/2 oz) sour cream (light is fine)
- 2 teaspoons baking powder
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 2 tablespoons canola oil
- Ganache
- 4 oz semisweet chocolate, finely chopped
- 1/2 cup heavy cream
- toasted coconut, for garnish
View Full Recipe at Tracey's Culinary Adventures
.%3C/p%3E%3Cp%3EWhisk%20the%20cocoa%20powder,%20coffee,%20and%20sour%20cream%20together%20in%20a%20measuring%20cup.%20In%20a%20medium%20bowl,%20whisk%20the%20remaining%202%20cups%20of%20the%20flour%20together%20with%20the%20baking%20powder%20and%20the%20remaining%201/2%20teaspoon%20of%20salt.%3C/p%3E%3Cp%3EIn%20the%20bowl%20of%20a%20stand%20mixer%20fitted%20with%20the%20paddle%20attachment,%20combine%20the%20remaining%201%201/4%20cups%20of%20sugar,%20the%20butter,%20the%20oil,%20and%20the%20remaining%202%20teaspoons%20of%20vanilla.%20Mix%20on%20low%20just%20to%20combine,%20then%20increase%20the%20mixer%20to%20medium-high%20speed%20and%20beat%20for%205%20minutes,%20stopping%20to%20scrape%20down%20the%20sides%20of%20the%20bowl%20a%20few%20times.%20Add%202%20of%20the%20egg%20yolks%20and%20beat%20until%20incorporated,%20then%20add%20the%20remaining%202%20yolks,%20again%20beating%20until%20combined.%20With%20the%20mixer%20on%20low,%20alternately%20add%20the%20dry%20ingredients%20in%203%20additions%20and%20the%20coffee%20mixture%20in%202%20additions,%20beginning%20and%20ending%20with%20the%20dry%20ingredients%20and%20mixing%20just%20until%20combined.%20Finally,%20add%20the%20meringue%20mixture%20you%20set%20aside%20earlier%20(not%20the%20filling!)%20and%20fold%20until%20incorporated.%3C/p%3E%3Cp%3ETransfer%20just%20slightly%20less%20than%20half%20of%20the%20batter%20to%20the%20prepared%20pan%20and%20spread%20in%20an%20even%20layer.%20Top%20with%20the%20coconut%20filling,%20doing%20your%20best%20not%20to%20let%20it%20touch%20the%20sides%20or%20center%20of%20the%20pan.%20Top%20the%20coconut%20filling%20with%20the%20remaining%20cake%20batter,%20covering%20it%20completely.%3C/p%3E%3Cp%3EBake%20for%2045-50%20minutes,%20or%20until%20a%20toothpick%20inserted%20in%20the%20center%20comes%20out%20with%20a%20few%20moist%20crumbs.%20Transfer%20the%20pan%20to%20a%20wire%20rack%20and%20allow%20the%20cake%20to%20cool%20for%20about%2015-20%20minutes,%20then%20turn%20it%20out%20of%20the%20pan%20(carefully,%20it%E2%80%99s%20a%20little%20fragile!)%20and%20allow%20to%20cool%20completely%20on%20the%20wire%20rack.%3C/p%3E%3Cp%3ETo%20make%20the%20ganache:%20Add%20the%20chocolate%20to%20a%20heatproof%20bowl.%20Pour%20the%20cream%20into%20a%20small%20saucepan%20and%20set%20over%20medium%20heat.%20Bring%20to%20a%20simmer%20then%20pour%20over%20the%20chocolate.%20Let%20stand%20for%205%20minutes%20without%20stirring,%20then%20gently%20whisk%20together%20until%20the%20chocolate%20is%20melted%20and%20the%20mixture%20is%20smooth.%20Set%20aside%20for%20about%2020%20minutes%20to%20allow%20the%20ganache%20to%20thicken%20(you%20can%20do%20less%20time%20if%20you%20want%20a%20thinner%20ganache,%20I%20wanted%20mine%20to%20be%20thick),%20then%20drizzle%20over%20the%20cooled%20cake.%20Garnish%20with%20toasted%20coconut%20if%20desired.%20Store%20in%20an%20airtight%20container%20at%20room%20temperature.%3C/p%3E){kind=link}