BEST CHOCOLATE CAKE COCONUT BUTTERCREAM

Today we’re celebrating. And there’s no better way to celebrate than with cake, right?! I’m making it an extra special with 2 of my favorite flavors in the whole wide world. Chocolate and Coconut. They’re a dreamy combination in my humble opinion. And I’ve got lots of recipes too prove it

INGREDIENTS

For Cake

2 cups all-purpose flour

2 cups sugar

3/4 cup unsweetened baking cocoa

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

1 teaspoon espresso powder

1 cup milk I used 2%

1/2 cup canola, vegetable oil or coconut oil I used coconut

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

For Buttercream Frosting

16 tablespoons unsalted butter

4 cups powdered sugar

1 teaspoon coconut extract

4-6 tablespoons canned coconut milk (shaken)

INSTRUCTIONS

For Chocolate Cake

Preheat oven to 350º F. Using two 9-inch cake pans, spray with baking spray or grease and flour. ( I use cocoa powder to ‘flour’ when I am making a chocolate cake.)

In the bowl of your stand mixer, add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Using the paddle attachment, stir to combine.

Add milk, vegetable oil, eggs, and vanilla to flour mixture. Mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Mix until thoroughly combined.

Divide cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.

Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

For Buttercream Frosting

In a mixing bowl combine butter and powdered sugar. Beat with an electric mixer on low. Stir in coconut extract and 3 tablespoons coconut milk. Gradually beat in extra milk 1 tablespoon at a time if necessary to make a smooth frosting.

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