chocolate cake is not too sweet and is complimented by a creamy chocolate
frosting and luscious coconut topping. The coconut and pecans may be toasted in
the warm oven while the cakes are cooling. Watch carefully or the coconut will
½ cup whole milk
1 (4-ounce) sweet chocolate bar
1 cup granulated sugar
¾ cup butter
3 large eggs
1 teaspoon vanilla extract
1 ½ cups cake flour
¾ teaspoon baking soda
¼ teaspoon salt
¾ cup low-fat buttermilk
2 ¼ cups confectioners' sugar
¼ cup butter, softened
¼ cup Dutch-process cocoa
6 tablespoons whole milk
1 large egg
1 cup whipping cream
2 cups granulated sugar
1 ½ cups coconut, toasted
½ cup chopped pecans, toasted
Preheat the oven to 350°.
2. Cake: In a 2-quart saucepan, heat the milk over medium
heat. Add the chocolate bar and stir until melted.
3. In a large bowl, use a mixer to cream sugar and butter.
Beat in eggs and vanilla, then add the chocolate milk.
4. Sift the flour, baking soda and salt into the batter. Mix well
then beat in buttermilk. Spray two 13 x 9 x 2-inch glass
baking dishes with nonstick spray. Divide the batter between
the two dishes. Bake in the preheated oven for 25 minutes.
5. Chocolate frosting: In a deep medium bowl, use a mixer to
blend confectioners' sugar, butter and cocoa. Beat in milk,
then beat 1 minute on high.
6. Coconut Topping: Set a 1 ½-quart double boiler with about
a ½-inch water in base over medium heat. Water should come to a gentle
boil. Whisk the egg, cream and sugar in the top of a double boiler, then
place over simmering water. Stir with a whisk until thickened or it reaches
200°. Stir in the toasted coconut and pecans; cool 10 minutes.
7. Turn cakes out onto a cooling rack. When completely cooled; ice the
top of the first cake with chocolate icing. Top with the
second cake. Spread warm coconut topping over the cake,
allowing some to drip over sides. Cut into squares to serve.
Makes 12 servings