Coconut Cream Chocolate Layer Cake - Recipe

     This is a decadent chocolate cake with a coconut cream layer inside sitting on top of a layer of lingonberry preserves.  It has two chocolate frosting layers, a coconut cream chocolate frosting layer and a chocolate glaze.  It is not hard to make, but this one takes time because of the steps involved.  A special occasion cake!

 

Coconut Cream Chocolate Layer Cake

Serves (12-16)

Cake

3/4 c. Water
6 oz. Semi-Sweet Chocolate Chips
1/2 c. Goat Butter
1 c. Sugar
3/4 c. Plain Goat Yogurt

2 Eggs
2 tsp. Brandy or Rum
2 c. Flour
1 tsp. Baking Soda
1 tsp. Baking Powder

Preheat oven to 350 degrees Fahrenheit. Warm the water, chocolate chips, butter, and sugar in a heavy-bottomed sauce pan. Melt the chocolate over low heat stirring continuously. Place in a mixing bowl and cool to lukewarm. Whisk in the yogurt, eggs, and rum. Whisk the flour, baking soda, and baking powder together in a separate bowl. Add the flour mixture to the chocolate mixture and whisk until smooth. Grease a 9 inch cake pan and cut a circle of parchment to place on the bottom of the pan. Dust the sides lightly with flour. Pour the batter into the pan and bake in the oven for 45 minutes or until a cake tester inserted into the center comes out clean. Cool for 10 minutes and release onto a rack. Discard the parchment. Cool completely before cutting into layers.

Coconut Cream and Chocolate Coconut Cream Fillings

1 c. Coconut Milk
5 T. Flour
1 c. Sugar
1/4 tsp. Salt

1/2 c. Palm Oil Shortening
1/2 c. Margarine (from natural expeller pressed oils)
1 tsp. Vanilla
2 oz. Semi-Sweet Chocolate Chips

Heat the coconut milk and flour in a sauce pan on medium low until thickened. It should be the consistency of mashed potatoes. Do not boil or the fat will separate. Place in the bowl of an electric mixer. With the whisk attachment of the mixer, whip a few minutes till lukewarm. Beat in the sugar, salt, palm oil shortening, margarine, and vanilla one at a time, beating until fully incorporated. Melt the chocolate chips in a microwave stopping to stir often. This should only take a minute or two. Place one half of the coconut cream mixture into a second bowl and stir the melted chocolate chips into the other half.

Chocolate Glaze

1/2 c. Coconut Milk
10 oz. Semi-Sweet Chocolate Chips

Make this glaze right before use. Melt the coconut milk and chocolate chips in a heavy bottomed sauce pan on medium low heat stirring constantly until completely smooth.

Assemble Cake

1 Chocolate Cake
1 c. Lingonberry Preserves, or other Tart Jam
Coconut Cream Filling
Chocolate Coconut Cream Filling
Chocolate Glaze

When the cake is completely cool cut into two equal layers. Spread a thin layer of lingonberry jam over the bottom layer. Then spread the white coconut cream filling on top of the lingonberries. Now place the second cake layer. Spread the chocolate coconut cream filling on top of the second layer. Place uncovered in the refrigerator for 45 minutes. Wait till the 45 minutes are almost complete before making the final glaze. Make the final chocolate glaze and pour on top of the cake. Spread quickly. Let the cake stand at room temperature for a few minutes to set the glaze and then place in the refrigerator 1 hour and 15 minutes uncovered. Cover gently with plastic wrap on a serving plate and continue to refrigerate to set the layers. The cake cuts best the second day. Store in the refrigerator up to two days. It also freezes very well. The flavors and texture are fantastic!

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