Peanut Butter, Chocolate, and Coconut Cake

Ingredients:

Cakes

• 165 g of butter at room temperature, plus extra for greasing the pans
• 2.5 cups premium flour
• 1 teaspoon baking powder
• 3/4 tsp fine salt
• 0.5 tsp of soda
• 1 cup firmly packed light brown sugar
• 2/3 cup creamy peanut butter
• 0.5 cup granulated sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1 cup of milk
• Special equipment: 2 cake pans, 22 cm in diameter

Glaze and filling

• 0.5 cup unsweetened coconut flakes
• 110 g semi-sweet chocolate, chopped
• 4 tablespoons butter
• 1 cup unsweetened cocoa powder
• 2 tsp pure vanilla extract
• 1/4 teaspoon salt
• 3 cups powdered sugar
• 2/3 cup milk
• 0.5 cup creamy peanut butter
• 3/4 cup heavy cream

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans with butter and line the bottom of each with a round piece of parchment paper.
2. Cakes:
   
   Sift together the flour, baking powder, salt, and baking soda onto a piece of parchment paper or in a large bowl. In a large bowl, beat the butter, brown sugar, peanut butter, and granulated sugar with a mixer on medium-high speed until light and smooth, about 5 minutes. Scrape down the sides of the bowl if necessary. Add the eggs, one at a time, beating well after each addition. Continue beating until smooth, about 2 minutes. Add the vanilla extract.
3. Reduce mixer speed to medium-low and add the flour mixture in three additions, alternating with two additions of milk, beginning and ending with the flour. Knead until smooth.
4. Divide the batter evenly among the prepared pans. Bake until a toothpick inserted into the center of a cake comes out clean, 30-35 minutes. Let the cakes cool in the pans for a few minutes, then transfer them to a wire rack to cool completely. Remove the parchment from the cakes. The cakes can be stored at room temperature, wrapped in plastic wrap, for up to 24 hours.
5. Place coconut flakes on a baking sheet and bake at 175°C until golden brown, about 8 minutes.
6. Filling:
   
   Place the chocolate and butter in a medium bowl, microwave for 1 minute, and mix until smooth. Pour into a large bowl. Add the cocoa powder, vanilla extract, and salt and mix with a mixer on low speed until smooth.
7. Continue mixing on low speed, adding powdered sugar 1 cup at a time, alternating with milk. Increase mixer speed to medium-high and beat until smooth. If not using the filling immediately, refrigerate it in a tightly sealed container for up to three days; before using, bring it to room temperature and beat with a mixer until smooth.
8. Assembly:
   
   Cut each cake layer in half horizontally to make 4 layers. Spread peanut butter evenly over three layers. Sprinkle each of the three layers with 2 tablespoons of toasted coconut. Place one layer, peanut butter side up, on a cake stand or serving platter and spread about 1/2 cup of chocolate filling on top, leaving about a 1/2-inch border. Repeat with two more layers and filling. Place the final, clean layer on top.
9. Glaze:
   
   Place the remaining 1.5 cups chocolate filling in a large bowl, add the heavy cream, and beat with a mixer on medium-high speed until medium peaks form. Frost the cake and sprinkle the remaining toasted coconut on top. Refrigerate the cake to set (this will allow you to slice it cleanly), at least 4 hours or overnight. Serve chilled or at room temperature.