Chocolate Cake with Coconut Cream

Incredibly moist and light، this chocolate cake is terrific without the coconut topping. But if you want an ultra-rich treat، add the coconut flakes—it's an ideal complement to the sweet and tangy sour cream frosting.

INGREDIENTS

• Cooking spray and flour، for the pan
• 1 3/4 c. all-purpose flour
• 3/4 c. unsweetened cocoa
• 1 1/2 c. granulated sugar
• 1/2 c. packed brown sugar
• 1 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/2 tsp. kosher salt
• 1 c. whole milk
• 1/2 c. canola oil
• 2 large eggs
• 2 tsp. pure vanilla extract
• 3/4 c. boiling water
• 1 1/2 c. heavy cream
• 1/2 c. reduced-fat sour cream
• 1/4 c. confectioners’ sugar
• 2 c. unsweetened coconut (we used flakes)

DIRECTIONS

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  1. STEP 1Heat oven to 350°F. Coat two 8 x 2-in. round cake pans with nonstick spray. Line bottoms with wax paper; spray the paper. Dust with flour.
  2. STEP 2In a large bowl، whisk together flour، cocoa، granulated and brown sugars، baking soda، baking powder and salt. In a large measuring cup or bowl، whisk together milk، oil، eggs and vanilla. Add the milk mixture to the flour mixture and mix until fully incorporated.

1. STEP 3Add the boiling water to the batter and mix well to combine (the batter will be thin). Divide the batter between the prepared pans and bake until a wooden pick inserted in the center comes out clean، 35 to 40 minutes. Let cool for 10 minutes in the pan before transferring to a wire rack to cool completely.
2. STEP 4Meanwhile، using an electric mixer، beat the heavy cream، sour cream and confectioners' sugar in a large bowl until stiff peaks form. Place one of the cakes on a platter and spread 1 cup frosting over the top. Top with the remaining cake and frost with the remaining icing. Gently pat the coconut all over the cake. Serve immediately or refrigerate، up to 1 day.