Chocolate and coconut is just one of those combinations (like orange and cranberry) that just make perfect sense together. I absolutely loved this cake and I hope you do too!
1 pound (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tablespoon vanilla extract
2 tablespoons coconut extract
1 teaspoon baking powder
1 teaspoon salt
8 large eggs, room temperature
3 cups cake flour or White Lily All Purpose Flour
1 ½ cups Dutch-processed cocoa
1 lb (2 cups) sour cream, room temperature
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by brushing with pan coat (if using two piece pan, fit with a parchment paper square between the two pieces first). Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extracts, baking powder, salt, and 1/2 cup flour, beat until combined. With the mixer running, add each egg one at a time, beating until fully incorporated. Add the rest of the flour and the cocoa powder in 2 additions, beating on low until it just disappears. Beat in sour cream. Scrape the bottom and sides of the bowl and beat for another 15 seconds at medium speed. Pour batter into prepared tube pan and gently shake to settle. Place on middle rack of oven with a baking sheet. Bake 2 1/2 hours or until a skewer inserted into the cake comes out clean. Let cool until the pan is comfortable enough to handle. (If using two-piece pan, place it over a metal can and press down to remove the outer piece first). Transfer the cake to a wire rack in two steps: first, turn the cake up on its side, then invert fully. Let cool completely.
Coconut Cream Cheese Frosting
1 package (8 oz) cream cheese, room temperature
1 stick (1/2 cup) butter, room temperature
2 teaspoons vanilla extract
1 tablespoon coconut extract
4 cups powdered sugar
2 cups sweetened shredded coconut
Beat cream cheese and butter together with an electric mixer until creamy. Beat in extracts. Gradually beat in powdered sugar until completely combined. Frost cooled cake, using the back of a spoon to apply down the tube hole, then apply coconut.
