6-Layer Coconut Chocolate Covered Peeps Cake.

Steps

1. Preheat the oven to 350 degrees F. Grease three 8-inch (or 9 inch) round cake pans. Line with parchment paper, then butter/spray with cooking spray.

2. In a medium size bowl combine the flour, sugar, unsweetened cocoa powder, baking soda, baking powder and salt. Set aside. In the bowl of a stand mixer (or use a hand held mixer) beat together the eggs, buttermilk, greek yogurt, canola oil and vanilla until smooth. Slowly add the dry ingredients to the wet ingredients with the mixer on low until there are no longer any clumps of flour. Add the hot coffee and mix until combined. Batter should be pourable, but not super thin. Stir in the chocolate chips, if using.

3. Pour the batter among the 3 cake pans and bake 20 to 25 minutes, until the tops are just set and no longer wiggly in the center. Remove and let cool five minutes, then run a knife around the edges of the pan. Grab 2 large flat plates, line them with wax or parchment paper and invert the cakes onto the paper lined plates. Cover and let the cakes cool completely before slicing + frosting.

4. In a microwave safe bowl add the chocolate, coconut milk (or heavy cream), and instant coffee (if using). Microwave on high for 30 second intervals, stirring between each until melted. Once melted stir in the vanilla extract. Set aside to cool and thicken.

5. Add the coconut milk and and brown sugar to a medium size sauce pot set over medium high heat. Bring the mixture to a boil and then reduce the heat and simmer five minutes. Remove from the heat and stir in the vanilla and good pinch of salt. Set a side to cool.

6. Bring a pot of water to a simmer. Make sure to choose a pot that will allow your mixing bowl to sit on top. Drizzle the bowl and whisk of an electric mixer with lemon juice and then wipe clean with a paper towel, to remove any trace of grease. Add egg whites and sugar, and place on top of the pot of simmering water (not boiling), whisking constantly, until temperature reaches 130 degrees F, or if you don't have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot, about 8-10 minutes.

7. Place the bowl back on the mixer and fit with the whisk attachment. Whip on medium-high speed until the meringue is thick, glossy, and the bottom of the bowl is no longer hot, about 5-8 minutes. Switch to the paddle attachment and, with mixer on low speed, add softened butter in chunks until incorporated. Continue to mix until the meringue has reached a silky smooth texture. Increase speed to medium and beat until the mixture becomes thick and fluffy, about 2 minutes.

8. Add the vanilla bean seeds, coconut extract and salt, continuing to beat on low speed until well combined.

9. If coloring your frosting, add 1 1/2 cups of frosting to 2 individual bowls and then 3/4 cup frosting to another bowl. Add your desired colors and mix well. The bowls with 1 1/2 cups frosting will be the two bottom and the two top layers of the cake. The bowl with 3/4 cup frosting will be the middle layer

10. Slice all three cake layers in half horizontally, so you have a total of 6 cake layers. Or make a 3 layer cake instead.

11. Smear a small dollop of the ganache on a cake plate. Place your first layer cut side up (so bottom of the cake layer is touching plate) on top of the ganache. Drizzle the layer with caramel and then spread about 3/4 cup buttercream frosting over the caramel. Add the second cake layer and repeat with a drizzle of caramel and buttercream. Add the third cake layer and spread the ganache over top. Add the middle layer of buttercream and then carefully spread another layer of ganache over the middle layer of buttercream. Add the forth cake layer, drizzle with caramel and then spread with buttercream. Add the fifth cake layer, drizzle with caramel and add the final layer of buttercream. Add the sixth cake layer. Spread the top of the cake with the remaining ganache (or as much of it as you would like).

12. *To make only three layers skip cutting the cakes and do a layer of buttercream, ganache and then buttercream.

13. Frost the entire cake with the remaining Marshmallow Meringue Buttercream. Carefully push handfuls of shredded coconut all over the sides of the cake and on top.

14. Spoon a few dollops of melted chocolate on top of the cake. Dip the peeps into the remaining melted chocolate and then place the peeps onto the dollops of chocolate. If needed stick a toothpick down the middle of peep to hold it in place. Allow the chocolate to harden by leaving it out or placing in the fridge. Cake can be kept at room temperature for up to for 12 hours, but keep refrigerated if longer than 12 hours. Serve at room temperature.