Ingredients
Method
- Preheat oven to 350°F (180°C)
- Sift flour, baking powder, and salt into a dry bowl
- Whisk melted chocolate, clarified butter, 1½ cups sugar, and egg yolks until smooth
- Gradually add buttermilk to the chocolate mixture while whisking
- Beat egg whites to stiff peaks and fold into the batter with vanilla
- Divide batter into two greased 8-inch round pans
- Bake 30-35 minutes until toothpick comes out clean
- Simmer ½ cup evaporated milk, 1 cup sugar, and 4 cups water in a 1:2:8 ratio until syrup forms
- Chill syrup, then whip with 8 oz cold evaporated milk to form frosting
- Assemble cake layers, spreading frosting between and on top
- Sprinkle toasted coconut over frosting
Nutrition
Notes
Use parchment paper under pans to prevent center doming
Toast coconut at 350°F for 5 minutes to deepen flavor
Freeze cake layers 30 minutes before frosting to prevent slippage
Substitute buttermilk with 5% lemonade for gluten-free
Oil and flour baking pans to prevent sticking
For halal coconut: fry shredded coconut in clarified ghee until golden
Toast coconut at 350°F for 5 minutes to deepen flavor
Freeze cake layers 30 minutes before frosting to prevent slippage
Substitute buttermilk with 5% lemonade for gluten-free
Oil and flour baking pans to prevent sticking
For halal coconut: fry shredded coconut in clarified ghee until golden