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Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting
Ingredients
  • subheading: For the cake:
  • 1¾ cups plus 2 tablespoons all-purpose flour
  • 1½ cups unsweetened cocoa powder, plus more for dusting the pans
  • 1 tablespoon instant espresso or coffee powder*
  • 1½ cups boiling water
  • ¾ cup sour cream
  • 1 tablespoon vanilla extract
  • 1½ cups (3 sticks) unsalted butter, at room temperature
  • 2½ cups plus 2 tablespoons sugar
  • 3 large eggs, at room temperature
  • 1¼ teaspoon baking soda
  • ¾ teaspoon salt
  • subheading: For the filling:
  • 1 (5.4 ounce) can coconut cream (about ⅔ cup)**
  • 4 ounces cream cheese, softened
  • 1 ¾ cups confectioners’ sugar, sifted
  • 1 cup shredded coconut
  • subheading: For the frosting:
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 3 cups confectioners’ sugar, sifted
  • 1 (7 ounce) jar Marshmallow fluff
  • 2 tablespoons heavy cream
  • ⅛ teaspoon salt
  • 2 cups shredded coconut, lightly toasted
Steps
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