Chocolate Coconut Icebox Cake

Ingredients

• Hide ingredients for Double recipe Devil’s Food Cake Cockaigne 1 Double recipe Devil’s Food Cake Cockaigne (opens in new tab) Double recipe Devil’s Food Cake Cockaigne
  • 4 ounces (115g) semisweet or bittersweet chocolate, chopped
  • 1 ½ cups (190g) all-purpose flour
  • ½ cup (40g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (245g) buttermilk
  • ¼ cup (60g) brewed coffee
  • 2 sticks (8 oz or 225g) unsalted butter, softened
  • 1 cup (200g) sugar
  • ½ cup packed (115g) brown sugar
  • 1 teaspoon vanilla
  • 3 large eggs

  Sub-recipe steps

  1. Melt in a double boiler or heatproof bowl set over a pan of barely simmering water: 4 ounces (115g) semisweet or bittersweet chocolate, chopped
  2. Sift together in a medium bowl: 1 ½ cups (190g) all-purpose flour; ½ cup (40g) unsweetened cocoa powder; 1 teaspoon baking soda; ¾ teaspoon salt
  3. Combine in a measuring cup: 1 cup (245g) buttermilk; ¼ cup (60g) brewed coffee
  4. Beat in a large bowl, or in a stand mixer with the paddle attachment, until creamy: 2 sticks (8 oz or 225g) unsalted butter, softened
  5. Add and beat until very fluffy, about 5 minutes: 1 cup (200g) sugar; ½ cup packed (115g) brown sugar
  6. Scrape down the sides of the bowl and add: 1 teaspoon vanilla
  7. Add one at a time until fully combined: 3 large eggs
  8. Scrape down the sides of the bowl. On low speed, add the flour mixture to the butter-sugar mixture in 3 parts, alternating with the milk mixture in 2 parts, beating until smooth. Fold in the melted chocolate. Scrape the batter into the prepared pans, smoothing the top. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
  9. Let cool in the pans on a rack for 10 minutes. Invert the cakes onto the rack, peel off the parchment, and turn right side up to cool completely.
  10. Fill and frost with: Double recipe Quick Chocolate Butter Icing, Peanut Butter Frosting, or Chocolate Mousse Frosting
• Hide ingredients for Triple recipe Whipped Cream or Whipped Crème Fraîche 1 Triple recipe Whipped Cream or Whipped Crème Fraîche (opens in new tab) Triple recipe Whipped Cream or Whipped Crème Fraîche
  • 1 cup cold heavy cream
  • (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste)
  • (½ teaspoon vanilla)

  Sub-recipe steps

  1. Beat in a large bowl (chill the bowl if your kitchen is very warm) with a hand mixer or balloon whisk or in a stand mixer set at medium-high speed, until stiff and billowy but not grainy: 1 cup cold heavy cream; (2 teaspoons to 2 tablespoons sugar, 1 to 4 tablespoons sifted powdered sugar, or 2 teaspoons honey, to taste); (½ teaspoon vanilla)
  2. Use immediately.
• 4 cups shredded sweetened coconut