Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Cake flour

  2. 1/2 cup 55g / 1.9oz Unsweetened cocoa

  3. 1 oz 28g Sweet baking chocolate

  4. 1/2 cup 118ml Boiling water

  5. 1 cup 198g / 7oz Granulated sugar

  6. 3/4 cup 120g / 4 1/5oz Packed brown sugar

  7. 3 tablespoons 45ml Butter or stick margarine - softened

  8. 2 tablespoons 30ml Vegetable oil

  9. 1/4 cup 59ml Plain fat-free yogurt

  10. 2 1/2 teaspoons 12ml Vanilla extract

  11. 1/2 teaspoon 2 1/2ml Coconut extract

  12. 2 teaspoons 10ml Egg whites (large)

  13. 2 1/4 cups 140g / 4.9oz Cake flour - sifted

  14. 2 teaspoons 10ml Baking powder

  15. 1/2 teaspoon 2 1/2ml Baking soda

  16. 1/2 teaspoon 2 1/2ml Salt

  17. 1 cup 237ml Low-fat buttermilk Coconut-pecan frosting - ( see recipe )

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 350F. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbs flour. Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside. Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well. Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture. Pour cake batter into prepared pans. Sharply tap once on counter to remove air bubbles. Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks. Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.


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