INSTRUCTIONS:
- Step 1: Prepare your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Step 2: In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Step 3: Add the eggs, buttermilk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Step 4: Stir in the boiling water until the batter is smooth and well combined. The batter will be thin. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Step 5: Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- Step 6: While the cakes are cooling, prepare the coconut filling. In a medium mixing bowl, combine the sweetened condensed milk and shredded coconut until well mixed. Set aside.
I don’t fry pollock, but I bake it. Just brush the fish with mustard: it’s incredibly tasty
Really good! My wife and I ate half of it at night and the rest for lunch the next day!
This was a staple from Granny every year, and I always spaced on taking notes. Super pumped to find a close match!
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Decided to cook this for dinner, and guess what? My hubby and I couldn’t resist, and he ate more than half of it.
