3/4 c (4 ounces) coarsely chopped
-white chocolate
1/2 c Hot water
2 1/2 c Flour
1 1/2 c Sugar
1 c Softened unsalted butter
1 c Buttermilk
3 Eggs
1 ts Vanilla
1/2 c Chopped nuts
1/2 c Flaked coconut
1 ts Baking soda
1/2 ts Baking powder
1/2 ts Salt
WHITE CHOCOLATE FROSTING
3/4 c (4 ounces) chopped white
-chocolate
2 1/2 tb Flour
1 c Milk
1 c Softened unsalted butter
1 c Confectioner’s sugar
1 1/2 ts Vanilla Flaked coconut
I love this cake. However, I must admit that I don’t like coconut. This
cake is still delicious, but not as festive, if you omit the coconut.
Preheat oven to 350. Grease and flour the bottoms of 2 9-inch round cake
pans. In a small saucepan over low heat, combine the chocolate and hot
water and cook until chocolate is smooth, stirring constantly. Set aside to
cool. In a large bowl combine flour, sugar, baking powder, salt, butter and
milk. Blend on low speed to moisten, then on medium speed, scraping bowl as
needed. Add eggs, chocolate mixture and vanilla. Blend on medium speed for
1 minute. Stir in the pecans and coconut. Pour batter into prepared pans.
Bake for 25-30 minutes or until cake tester inserted in center comes out
clean. Remove from oven and cool on racks for about 10 minutes. Loosen the
sides with a knife and remove cake from pans, returning to racks until
completely cool. Frost.
WHITE CHOCOLATE FROSTING: Combine the chocolate and flour in a medium
saucepan. Blend in the milk. Cook over medium heat, stirring constantly,
until very thick. Remove from heat and cool. In a large bowl, cream the
butter, sugar and vanilla. Beat until light and fluffy, about 3 minutes.
Gradually add the cooled chocolate mixture, beating after each addition.
Beat on high speed until frosting is a whipped cream consistency. Frost
cake. Sprinkle top and sides with flaked coconut.
Yields
1 Servings
