6 oz German's Sweet Chocolate (or any sweet chocolate), chopped
2 tsp vanilla extract
2 cup all-purpose flour
1 tsp baking soda
¼ tsp unsalted butter, softened
1 cup unsalted butter
2 cup granulated sugar
4 egg, separated
½ cup milk
½ cup coconut milk
1 cup granulated sugar
½ cup light corn syrup
1 Tbsp unsalted butter, softened
1 tsp vanilla extract
COCONUT PECAN FILLING
¾ cup evaporated milk
4 egg yolk
2 oz German's Sweet Chocolate, chopped
1 tsp vanilla extract
1 tsp light rum
1 ½ cup granulated sugar
¾ cup unsalted butter
2 ⅔ cup flaked unsweetened coconut
1 ½ cup chopped pecan
COCONUT CREAM CHEESE FROSTING
4 Tbsp unsalted butter, softened
½ tsp coconut extract
1 ½ cup confectioners' sugar
¼ cup coconut milk
½ coconut, shaved into curls
Preheat the oven to 350°F. Butter and flour three 9-inch round cake pans.
Bring the water to a boil. Pour the boiling water over 4 ounces of the chopped chocolate. Stir in the vanilla and let sit until the chocolate is melted; set aside. Combine the flour, baking soda, and salt in a medium bowl; set aside.
Cream the butter and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each addition. Stir in the melted chocolate. Add the flour mixture, alternating with the milk and coconut milk, mixing until blended. Stir in the remaining 2 ounces chopped chocolate. Separately, beat the egg whites until stiff peaks form; fold into the batter.
Divide the batter among the prepared pans and bake for 30 to 35 minutes, until a knife inserted in the center comes out clean. Let cool in the pans for 10 minutes, then remove from the pans and set on a rack to finish cooling.
Generously butter a large baking sheet. Heat the pecans, sugar, and corn syrup in a saucepan. Cook over medium heat, stirring, until the syrup is golden. Remove from the heat and add the butter and vanilla, stirring until the butter’s melted. Quickly pour the mixture onto the prepared baking sheet, spreading it thin. Let the brittle cool and harden, then break into small pieces.
Heat the coconut milk, evaporated milk, egg yolks, chocolate, and vanilla in a large saucepan, beating with a whisk until blended. Add the rum, sugar, and butter, and cook, stirring, for 10 to 12 minutes, until thickened. Remove from heat. Stir in the coconut and pecans and mix well. Let cool.
Beat the cream cheese, butter, and coconut extract until smooth. Beat in the confectioners’ sugar and coconut milk a bit at a time, until the frosting reaches the desired spreading consistency.
Preheat the oven to 350°F. Scatter the coconut shavings on a baking tray, and put the tray in the oven. After 2 minutes, use a spatula to toss the curls on the tray, and toast for an additional 1 to 2 minutes, until lightly browned.
Stack the cake layers, spreading the -coconut-pecan filling between them. Frost the cake with the coconutcream cheese frosting. Decorate with coconut curls, pecan brittle, and chocolate shavings.
Recipe from A World of Cake by Krystina Castella/Storey Publishing, 2011.