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Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting
SPOONFUL OF FLAVOR21Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 3 1/4 cups all purpose flour
- 5 1/2 cups unsweetened cocoa powder (plus more for dusting the pans)
- 1 Tbsp. instant espresso powder
- 5 1/2 cups boiling water
- 3/4 cup sour cream
- 1 Tbsp. vanilla extract
- 5 1/2 cups unsalted butter (at room temperature)
- 10 1/2 cups sugar
- 3 large eggs (at room temperature)
- 2 3/4 tsp. baking soda
- 3/4 tsp. salt
- 5.4 oz. coconut cream
- 4 oz. cream cheese (softened)
- 1 3/4 cups sugar (confectioners’, sifted)
- 1 cup shredded coconut
- 1 cup unsalted butter (at room temperature)
- 3 cups sugar (confectioners’, sifted)
- 7 oz. Marshmallow Fluff
- 2 Tbsp. heavy cream
- 1/8 tsp. salt
- 2 cups shredded coconut (lightly toasted)
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