eamed mixture.
FOR THE CHOCOLATE BATTER: Combine syrup and
spread with 1 cup fluffy coconut frosting.
Sprinkle with 1/3
ompletely. Frost with Chocolate fudge frosting.
Chocolate fudge frosting: Place melted butter in
0 minutes.
To prepare frosting, put chocolate chips, vanilla soymilk, coffee
Prepare the chocolate by melting it in
>COCONUT
acks to cool completely.
Coconut Frosting:
In a medium saucepan
Combine chocolate and water in top of
n 1 1/3 cups coconut and pecans.
Pour batter
eat butter, granulated sugar and coconut extract in large bowl with
Preheat oven to 375\u00b0.
Generously grease and flour 3 (9-inch) round cake pans.
Chop chocolate and melt with 1/2 cup water in top of double boiler over hot water, stirring occasionally.
Cool. Beat egg whites until soft peaks form.
Gradually beat in 1/2 cup sugar.
Continue beating until shiny, stiff peaks form.
Set aside. Beat remaining 1 1/2 cups sugar with butter until mixture is light in color and fluffy.
Stir in melted white chocolate.
time.
Stir in coconut, sifted flour, sour cream and
etween 2 bowls. Stir melted chocolate into 1 bowl and the
Chocolate Buttercream Frosting.
In a large bowl,
Pour coconut frosting in bottom of microwave-safe Bundt pan. Mix cake mix according to package directions, using oil, water and eggs.
Pour on top of frosting.
Smooth top.
Bake on High for 12 to 15 minutes.
Let stand 10 minutes.
Turn out onto plate.
Cool and serve.
ngredient.
Spread the shredded coconut in a baking pan and
Cream together the butter, powdered sugar, and milk in a medium bowl using an electric mixer on low speed until well blended.
Increase mixer speed to medium and beat for 30 seconds, or until smooth.
Blend in the melted chocolate.
Stir in the coconut.
Use frosting as desired.
Preheat oven to 400\u00b0.
In a large bowl, measure all ingredients except frosting.
With mixer at low speed, beat just until blended, scraping bowl constantly with rubber spatula. Increase speed to medium and beat 3 more minutes.
Drop batter by heaping teaspoonfuls onto cookie sheets.
Bake 8 to 10 minutes. When cool, top with frosting.
Decorate with colored sugars, if desired.
Whisk butter, cocoa powder, sweetener, and vanilla extract in a bowl with an electric mixer until well combined. Beat in coconut cream, 1 tablespoon at a time, until desired frosting consistency is reached.
Mix
all
ingredients
in
one\tbowl
and
beat with an electric mixer until well blended.\tPour batter into a greased and floured
9\tx
13-inch
cake
pan.\tBake
at
350\u00b0 until a toothpick pressed into the cake's center comes out clean.
Top the cake with chocolate buttercream frosting while it is still hot.