Preparation
STEP 1
PREHEAT the oven to 350˚F.
STEP 2
WHISK together the flour, baking soda and salt in a large bowl and set aside.
STEP 3
CREAM the butter and sugar together in a standing mixer with the paddle attachment on high speed until light and fluffy, about 6-8 minutes.
STEP 4
ADD 1 egg at a time on low speed until mixed in and then mix in the vanilla.
STEP 5
ALTERNATE adding in the flour mixture and buttermilk on low speed beginning with the dry ingredients and ending with the dry ingredients.
STEP 6
FOLD in the melted chocolate.
STEP 7
POUR the batter in 2 ALCAN® Round Cake Pans and Lined with Reynolds Kitchens™ Parchment Paper, place on a non-disposable baking sheet for support and bake in the oven at 350˚F for 35-40 minutes or until the center is firm.
STEP 8
COOL the cakes to room temperature before removing the pan.
STEP 9
WHISK together the evaporated milk, sugar, butter and egg yolks over medium heat until it reaches 160˚F, about 12-14 minutes.
STEP 10
STIR in the coconut and chill to room temperature before icing the chocolate cake.
