A recipe for a delicious chocolate cake covered in a coconut whipped frosting.
Preheat the over to 350 degrees F.
Grease and lightly flour two 9-inch round cakes.
Mix hot, boiling water with unsweetened cocoa powder. Stir well and set aside.
In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
Whisk together the vegetable oil, vanilla extract, eggs and sour cream.
On low speed, slowly pour in the egg mixture into the dry ingredients. Once combined, mix for two minutes on medium speed.
On low speed, slowly pour in the hot cocoa. Mix until just combined. Turn off the mixer.
Using the spatula, scrape the sides and the bottom and continue mixing with the spatula until the batter is smooth.
Divide the batter between the two 9-inch round cake pans and bake for 25-30 minutes.
Do the toothpick test at 25 minutes to see if cooked in the center.
When done, put onto cooling racks and cool completely before frosting.
Whipped Coconut Frosting
Place your bowl and in the freezer for 10-15 minutes.
Be sure your heavy whipping cream and cream of coconut have been refrigerated and are nice and cold.
Pour the heavy whipping cream and cream of coconut into the freezer chilled mixing bowl. Starting at low speed, start whisking, gradually raise to speed to high. Slowly, add the sugar. Beat until stiff peaks appear, keep an eye on this process.
Be sure the cake is completely cooled or the frosting will melt.
Put the first layer on your cake plate and put a generous portion of frosting and coconut flakes in the middle.
Put the next layer on and frost the cake all over the top and sides.
Sprinkle with coconut flakes evenly, all over the cake.
*Optional - Garnish with piped icing and marishino cherries.