Serious Eats: Recipes

Coconut Layer Cake with Chocolate Glaze

Notes:

I prefer Coco López brand cream of coconut for this recipe. Cream of coconut tends to separate. Prior to using, place it in a bowl and whisk it until smooth.

If you don't have three 9-inch round cake pans, bake two of the cakes, and, once they've been turned over to cool directly on the cooling rack, wash the one of the pans in cold water and bake the third layer.

Glazing the cake can be a little messy: place the cake on a large piece of parchment paper, then transfer it to a cake plate or platter. I actually prefer to see some of the chocolate drips and drizzles, so I either glaze directly on the plate or trim the parchment paper just to the edges of the drips.

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