The best delicious Chocolate Flake Coconut Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Chocolate Flake Coconut Cake recipe today!
Hello my friends, this Chocolate Flake Coconut Cake recipe will not disappoint, I promise! Made with simple ingredients, our Chocolate Flake Coconut Cake is amazingly delicious, and addictive, everyone will be asking for more Chocolate Flake Coconut Cake.
What Makes This Chocolate Flake Coconut Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Chocolate Flake Coconut Cake.
Ready to make this Chocolate Flake Coconut Cake Recipe? Let’s do it!
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1 Recipe Creamy Custard
-Filling; (see, Step 8
Below)
2 c All-Purpose Flour; Sifted
2 1/2 ts Baking Powder; Double-Acting
1/2 c Shortening or Butter
1/2 ts Salt
1 ts Almond Extract
1 c Granulated Sugar
2 Egg Yolks
1 c Milk; minus 2 Tbsp.!
1 c Semi-sweet Chocolate Pieces;
-Chopped Fine
2 Egg Whites
1 c Flaked Coconut
1 c Heavy Cream
1/3 c Sugar; Step 8
2 tb Flour; Step 8
1/8 ts Salt; Step 8
1 Egg; Step 8
2/3 c Milk; Scalded, Step 8
1/4 ts Almond Extract; Step 8
1/4 ts Vanilla Extract; Step 8
1/3 c Heavy Cream; Step 8
1) Early in the day, make, cool, refrigerate custard filling.
2) Grease and flour two 8-inch layer cake pans. Sift flour with baking
powder three times.
3) In a large bowl, at medium speed, mix shortening, salt and almond
extract until light and fluffy. Gradually add sugar, beating well.
Add egg yolks and blend well.
4) With mixer at low speed, add flour mixture alternately with the
milk, beating after each addition just until well blended. Then stir
in chocolate.
5) Beat egg whites until stiff and gently fold into the batter. Turn
batter into prepared pans; sprinkle each pan of batter with 1/2 cup
coconut.
6) Bake for 35 minutes, at 180? C (350? F), until cakes spring back
when lightly touched with finger. Cool 5 minutes in the pans, turn
out onto racks to finish cooling.
7) On a cake plate, arrange layers with bottoms together and Creamy
Custard Filling in between. Generously frost side of cake with
whipped cream. Refrigerate until served.
8) CREAMY CUSTARD FILLING: In top of double boiler, mix sugar, flour,
salt. Slightly beat eggs, gradually add scalded milk, then slowly
stir into sugar mixture. Cook over boiling water for 8 minutes
stirring constantly. Cool, stirring occasionally. Add almond and
vanilla extracts. Fold in heavy cream, whipped. Refrigerate until
needed.
Notes:
~ It’s easier to chop the choc. chips if you chill them first.
For three-layer cake, double all ingredients in custard filling
except use only one egg. Make one set, then a second set of cake
layers (fourth cake layer can be split, filled with some whipped
cream and eaten separately). Increase heavy cream for frosting to 1
1/2 cups.
Per serving: 3472 Calories; 143g Fat (37% calories from fat); 60g
Protein; 494g Carbohydrate; 1074mg Cholesterol; 2664mg Sodium
Yields
1 servings
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