Chocolate Coconut Cake

Chocolate Coconut Cake, as published in Family Circle magazine

I wanted to make this cake for a party (where coconut cake was a favorite of the honoree), but needed it to feed almost 30 people. So I doubled the recipe and baked the cake layers in two quarter-sheet pans, rather than the 9-inch round pans the recipe calls for.

One thing about this recipe that I found unusual was the method for making the buttercream. Typically I make my buttercreams by beating the butter, then adding in confectioners’ sugar until the right consistency is reached. This recipe called for first making a “paste” out of the confectioners’ sugar and hot water, then gradually beating in butter and cream cheese. I was skeptical as to how this would turn out (and even Googled the method to see if I could find other instances of this.) I was really pleased with the results–a smooth, light, creamy frosting.

The confectioners’ sugar “paste,” before beating in the butter and cream cheese:


A slice of the finished cake:



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