Chocolate Coconut Cream Cake

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups sugar
• 1 cup butter (at room temperature)
• 4 eggs (at room temperature)
• 2 teaspoons vanilla extract
• 1 cup sour cream (at room temperature)
• 1/2 cup cocoa powder
• 1/2 cup sweetened coconut flakes
• 1 can coconut cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy cream
• 1/2 cup butter (at room temperature)

Directions

1. Preheat oven to 350°F.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
5. Add the dry ingredients to the wet ingredients in three batches, alternating with the sour cream.
6. Fold in the cocoa powder and coconut flakes.
7. Divide the batter evenly between two 9-inch round cake pans that have been greased and floured.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
9. Let the cakes cool completely before frosting.
10. Open the can of coconut cream and scrape the contents into a bowl.
11. Add the chocolate chips and microwave for 1 minute, stirring every 30 seconds.
12. Add the heavy cream and butter and beat with an electric mixer until creamy.
13. Spread the frosting over the cooled cakes and sprinkle with additional coconut flakes, if desired.

Interesting Facts

• Chocolate Coconut Cream Cake is a classic American dessert.
• Coconut cream is a great substitute for heavy cream in this recipe.
• This cake can be stored in an airtight container at room temperature for up to three days.
• Chocolate Coconut Cream Cake is the perfect dessert for any occasion!