Prep Time: 30 minutes
Cook: 30 minutes
Makes: 16 servings
- 2 1/2 cups cake flour (not self-rising)
- 1/4 cup unsweetened cocoa powder
- 1 oz. grated bittersweet or semisweet chocolate
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup buttermilk
- 1 bottle (1 oz.) red food coloring
- 2 tsp. distilled white vinegar
- 1 tsp. each vanilla extract and baking soda
- 1/2 cup (1 stick) unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 4 oz. white chocolate, chopped
- 1/4 cup heavy cream
- 2 packages (8 0z.) cream cheese, softened
- 1/2 cup unsalted butter, softened
- 1 Tbsp. vanilla extract
- 2 1/2 cups confectioner’s sugar
- 1 1/2 cups shredded coconut
- Cake: Heat the oven to 350°F. Grease two 9-inch round cake pans with baking spray. Line the bottom of the pans with waxed paper; spray paper with the baking spray. Dust with flour; tap out excess.
- In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt.
- In a 2-cup glass measuring cup, stir together the buttermilk, food coloring, vinegar, vanilla, and baking soda.
- In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack for 10 minutes. Invert onto wire rack; invert again and let cool completely on rack.
- Frosting: Place white chocolate and cream in a small microwave-safe bowl. Microwave on High 15 to 30 seconds; whisk until smooth. Let stand for 2 minutes; cover with plastic wrap and chill.
- In a large bowl with an electric mixer, beat cream cheese, butter, and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioner’s sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute.
- To assemble: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place 1 layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake for about 1 hour to let it set before serving.
*Not being a fan of coconut on cakes, I opted to leave it on the side and gave guests the option to have their individual slices garnished with it instead.