 Pacific Northwest: Taste |
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| Chocolate Frosting About 3 cups Start with a fresh coconut. Extract the "coconut water," the clear white liquid from the center, by poking two holes in the eyes of the coconut and shaking out the liquid. Make sure the juice is fresh and sweet; if the water is absent or sour, the coconut will not be a good one. The recipe uses the water. Then, while the cake is baking, break open the coconut with a hammer, extract the meat from the shell, peel off the brown skin with a vegetable peeler and grate the meat through the largest holes of a cheese grater or through the grater attachment of a food processor. |
| 1/4 cup (1/2 stick) butter 4 1/2 ounces unsweetened chocolate 5 cups powdered sugar 1/2 cup plus 1 or 2 tablespoons coffee 1. In a double boiler, or a stainless-steel bowl set over a pan of barely simmering water, melt butter and chocolate. 2. Measure 4 cups of powdered sugar into a large mixing bowl and stir in melted butter and chocolate. Stir in 1/2 cup coffee. Stir in remaining 1 cup powdered sugar and just enough coffee to make a smooth frosting. Pipe or spread onto cooled cake.
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