Chocolate Butter Cake with Creamy Coconut Frosting Recipe

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Chocolate Butter Cake with Creamy Coconut Frosting
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Ingredients
20
Count
Nutrition
269
Calories
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Ingredients:

Directions:

  1. Preheat oven to 350°.
  2. To prepare cake, line bottoms of 2 (9-inch) round cake pans with parchment paper. Coat pans lightly with cooking spray. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup cocoa, baking powder, and 1/2 teaspoon salt in a bowl, stirring well with a whisk. Place 1 3/4 cups sugar and 1/2 cup butter in a large bowl; beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add 3 eggs, 1 at a time, beating well after each addition. Add flour mixture and whole milk alternately to butter mixture, beginning and ending with flour mixture, and beat just until combined. Fold in vanilla.
  3. Divide batter evenly between prepared pans. Bake at 350° for 27 minutes or until a wooden pick inserted in center comes out clean. Cool 25 minutes in pans on wire racks. Remove cakes from pans; cool completely on wire racks.
  4. To prepare frosting, combine reduced-fat milk and 1/4 cup coconut in a small saucepan; bring to a boil. Remove from heat; let stand 15 minutes. Strain milk mixture through a sieve over a bowl; discard solids. Return milk to pan over medium heat. Combine 1/4 cup sugar, cornstarch, and 1 egg in a small bowl, stirring well with a whisk. Gradually add egg mixture to pan; bring to a boil, stirring constantly. Reduce heat, and cook 1 minute, stirring constantly with a whisk. Remove from heat; add 2 tablespoons butter, stirring until butter melts. Place pan in a large ice-filled bowl; let stand 15 minutes or until pastry cream cools to room temperature, stirring occasionally. Remove pan from ice. Spoon mixture into a bowl. Place plastic wrap on surface; chill.
  5. Combine remaining 1/2 cup sugar and 2 tablespoons water in a saucepan; bring to a boil. Cook 3 minutes, without stirring, or until a candy thermometer registers 250°. Combine egg whites, cream of tartar, and dash of salt in a large bowl; beat with a mixer at high speed until foamy. Pour hot sugar syrup in a thin stream over egg whites; beat until stiff peaks form. Gently stir one-fourth of egg white mixture into chilled pastry cream; gently fold in remaining egg white mixture.
  6. Place 1 cake layer on a plate; spread about 2 cups frosting over cake, leaving a (1/2-inch) border around outside edges. Top with remaining cake layer. Spread remaining frosting over top of cake. Sprinkle remaining 1/4 cup coconut evenly over top of cake.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 268.78 Kcal (1125 kJ)
Calories from fat 114.38 Kcal
% Daily Value*
Total Fat 12.71g 20%
Cholesterol 67.1mg 22%
Sodium 138.38mg 6%
Potassium 232.06mg 5%
Total Carbs 35g 12%
Sugars 20.13g 81%
Dietary Fiber 1.25g 5%
Protein 5.55g 11%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 1mg 6%
Calcium 78.2mg 8%
Amount Per 100 g
Calories 261.91 Kcal (1097 kJ)
Calories from fat 111.45 Kcal
% Daily Value*
Total Fat 12.38g 20%
Cholesterol 65.38mg 22%
Sodium 134.84mg 6%
Potassium 226.13mg 5%
Total Carbs 34.1g 12%
Sugars 19.61g 81%
Dietary Fiber 1.22g 5%
Protein 5.4g 11%
Vitamin C 0.4mg 1%
Vitamin A 0.1mg 3%
Iron 1mg 6%
Calcium 76.2mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 6.2
    Points
  • 7
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

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