Ingredients
1/4 cup butter, softened3/4 cup sugar2 large eggs1 cup all-purpose flour1/4 cup baking cocoa1/2 teaspoon baking powder1/4 teaspoon baking soda1/2 cup brewed coffeeFILLING:3 ounces cream cheese, softened3 tablespoons confectioners’ sugar1/3 cup heavy whipping cream1 tablespoon plus 1-1/2 teaspoons sweetened shredded coconut1/8 teaspoon mint extract1 drop green food coloring, optionalFROSTING:1/4 cup butter, softened1-1/4 cups confectioners’ sugar2 tablespoons baking cocoa2 tablespoons heavy whipping cream1 ounce unsweetened chocolate, melted and cooled1/4 teaspoon mint extract2 tablespoons sweetened shredded coconut, toasted
Preparation
In a small bowl, beat butter and sugar until crumbly. Add eggs, one at a time, beating well after each addition. Combine the flour, cocoa, baking powder and baking soda; add to egg mixture alternately with coffee, beating just until combined.
Pour into two 6-in. round baking pans coated with cooking spray. Bake at 350° for 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
For filling, in a small bowl, beat cream cheese and confectioners’ sugar until fluffy. Beat in cream until stiff peaks form. Fold in the coconut, extract and food coloring if desired. Spread between cake layers.
For frosting, in a small bowl, beat the butter, confectioners’ sugar and cocoa until fluffy. Add the cream, chocolate and extract; beat until smooth. Frost top and sides of cake. Sprinkle with coconut. Store in the refrigerator.
