1cupcream of coconutcrema de coco (cold, keep in the fridge until ready to use)
2tbswhite granulated sugar
1cupcoconut flakes per cake
Instructions
Basic Chocolate Cake:
Preheat the over to 350. Spray two 9-inch round cake pans with cooking spray and lightly dust it with flour.
Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside.
In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
Whisk together the vegetable oil, vanilla extract, eggs and sour cream.
On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
Lower the speed to low again and slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
Using the spatula, scrape the sides and the bottom and continue mixing with the spatula until the batter is smooth.
Divide the batter between the two 9-inch round cake pans and bake for 24-27 minutes. Cool completely before frosting.
Whipped Coconut Frosting:
Place your metal bowl from the electric mixer and the whisk attachment (or a regular metal bowl and the beaters) in the freezer for 10-15 minutes.
Make sure that your heavy whipping cream and cream of coconut are both cold.
Add the heavy whipping cream and cream of coconut in the cold mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, pour in the sugar. Beat until stiff peaks appear (don't walk away far.)
Make sure the cake is completely cooled or your frosting will melt!
Frost the cake generously. Sprinkle with coconut flakes evenly, all over the cake.