Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting

INGREDIENTS

1 3/4 cups

plus 2 tablespoons all-purpose flour

1 1/2 cups

unsweetened cocoa powder (plus more for dusting the pans)

1 tbsp

instant espresso or coffee powder*

1 1/2 cups

boiling water

3/4 cup

sour cream

1 tbsp

vanilla extract

1 1/2 cups

unsalted butter, at room temperature

2 1/2 cups

plus 2 tablespoons sugar

large eggs (at room temperature)

1 1/4 tsp

baking soda

3/4 tsp

salt

5 2/5 oz

can coconut cream

4 oz

cream cheese (softened)

1 3/4 cups

confectioners’ sugar (sifted)

1 cup

shredded coconut

1 cup

unsalted butter, at room temperature

3 cups

confectioners’ sugar (sifted)

7 oz

jar Marshmallow fluff

2 tbsp

heavy cream

1/8 tsp

salt

2 cups

shredded coconut (lightly toasted)