TOASTED COCONUT CHOCOLATE CAKE

For the toasted coconut:

Directions

Spread a package of sweetened shredded or flaked coconut as evenly as possible on a baking tray; thinner areas will brown faster and may burn if not watched. Bake at 350 F until the coconut is an even golden brown, 15 to 17 minutes, removing the tray and stirring the contents at 5 and 10 minutes and then every minute or two afterward until done. Flaked coconut, because it mounds higher, will brown unevenly on top, so it has to be turned over with a spatula at the same time that it is stirred.

Shredded and flaked coconut are roughly interchangeable, but shredded is chewier and tends to be sweeter, and flaked is crunchier and a little buttery. So shredded is preferable when mixed into something, while flaked is particularly good when sprinkled on top of something.

If you're using freshly grated coconut, allow at least 20 minutes for toasting. You may want to toss it with a little sugar after toasting.

For the cake:

Ingredients

1 cup boiling water

½ cup unsweetened Dutch process cocoa

1 teaspoon vanilla

1 cup (2 sticks) unsalted butter, softened but not melted, plus 2 tablespoons or more for buttering the pans

2¼ cups sugar

3 cups flour plus about 2 tablespoons for dusting the pans

2 teaspoons baking powder

2 teaspoons baking soda

½ teaspoon salt

4 eggs