1 ¾ c. all purpose flour
½ t. kosher salt
¾ c. unsweetened cocoa
1 c. whole milk
1 ½ c. granulated sugar
½ c. canola oil
½ c. packed brown sugar
2 large eggs
1 ½ t. baking soda
2 t. vanilla extract
½ t. baking powder
¾ c. boiling water
Heat oven to 350 degrees. Coat two 8×2 inc. round cake pans with nonstick spray. Line bottoms with waxed paper; spray the paper and dust with flour.
In a large bowl, whisk together flour, cocoa, granulated and brown sugars, baking soda, baking powder and salt.
In a large measuring cup or bowl, whisk together milk, oil, eggs, and vanilla.
Add the milk mixture to the flour mixture and mix until fully incorporated.
Add the boiling water to the batter and mix well to combine. The batter will be thin.
Divide the batter between the prepared pans and bake 35 to 40 minutes, until toothpick is clean.
Let cool for 10 minutes in the pan before transferring to a wire rack and cool completely.
1 ½ c. heaving cream
¼ c. confectioners’ sugar
½ c. sour cream
2 c. unsweetened coconut
Use an electric mixer to beat the heavy cream, sour cream, and confectioners’ sugar in a large bowl until stiff peaks form.
Place one of the cakes on a platter and spread 1 cup of frosting over the top.
Top with the remaining cake and frost with the remaining icing.
Gently pat the coconut all over the cake.
Serve immediately or refrigerate.