Servings: 12 to 16
Baking the layers at 300°F keeps the cake exceptionally moist. Serve it at room temperature; the coconut softens when refrigerated.
Make Ahead Tips
The buttercream can be made in advance and refrigerated until ready to use. Bring chilled buttercream to room temperature before using, beating briefly to smooth it, if necessary.
This is the best chocolate cake I have ever made. Even better than the Chocolate Whiskey cake which is a favourite. I plan to use this cake with the ganache and homemade marshmallows from another Fine Cooking recipe just for fun. My only tip is to watch the coconut like a hawk when it is toasting because it goes from white to dark brown in a split second.
This cake is fantastic and a big hit with all. Chill the cake after frosting and applying the toasted coconut so that the frosting sets up.
This was a very pretty cake which tasted good, but the frosting was excessively rich. You also needed to use alot in order to get the coconut to stick.
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