Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Chocolate Coconut Cream Cake




Source of Recipe


Internet


List of Ingredients




Cake
2 cups flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup water
3/4 cup buttermilk
1/2 cup shortening
2 eggs
1 teaspoon coconut extract
4 (1-ounce) envelopes pre-melted unsweetened chocolate

Filling
1/4 cup margarine, at room temperature
1/4 cup shortening
1 cup marshmallow crème
1 1/2 teaspoons coconut extract
1 1/4 cups confectioners’ sugar

Frosting
6 cups confectioners’ sugar
1/2 cup shortening
4 (1-ounce) squares unsweetened chocolate, melted
1/2 cup boiling water
1 tablespoon light corn syrup
2 teaspoons vanilla



Recipe



Preheat oven to 350 degrees.

Grease and flour 3 (8-inch) round cake pans.

For cake, place all ingredients in large mixing bowl. Blend for 1 minute on low speed. Scrape side of bowl. Beat on high speed for 3 minutes, scraping side of bowl occasionally. Beat until thoroughly blended.

Pour batter evenly into prepared pans. Bake for 30 to 35 minutes, or until done. Turn out of pans. Cool completely on a wire rack.

For filling, cream margarine and shortening thoroughly. Add marshmallow crème and coconut extract. Beat well. Add confectioners’ sugar. Beat until smooth.

Spread 1/3 of filling over bottom layer. Place second layer on top. Spread with 1/3 of filling. Place top layer. Spread remaining filling on top. For frosting, beat together confectioners’sugar, shortening and chocolate. Slowly add boiling water, corn syrup and vanilla. Beat until fluffy and spreadable. (If necessary, add teaspoons of water or sugar to reach desired consistency.) Frost side of cake. Remaining frosting may be piped along bottom and top edges of cake. Garnish top with toasted coconut, if desired.