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Chocolate Coconut Cake

Moist chocolate layer cake with coconut buttercream

Moist chocolate cake layered with creamy coconut buttercream, topped with toasted coconut flakes and chocolate shavings.

Ingredients

Scale

Chocolate Cake

  • 260g All-purpose flour (2 cups 3 tbsp)
  • 414g  White sugar (2 cups 1 tbsp)
  • 85g Cocoa powder (2/3 cup 1 tsp)
  • 2 tsp Baking soda
  • 1 tsp Salt
  • 2 Eggs
  • 240ml Whole milk (1 cup)
  • 2 tsp White vinegar
  • 240ml Vegetable oil (1 cup)
  • 240ml Boiling water (1 cup)

Coconut Buttercream

  • 110 ml Coconut cream (1/3 cup 1 tbsp)
  • 100g Icing sugar (1 cup)
  • 240g Unsalted butter (1 cup)
  • Pinch of salt

Assembly

  • Coconut flakes, toasted
  • Chocolate, shaved

Instructions

Chocolate Cake

  1. Preheat the oven to 180C/350F and line the base of two 6-inch cake tins
  2. Combine the milk and vinegar in a small bowl, set aside
  3. Meanwhile combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl, whisk to combine
  4. Add the eggs, oil, and soured milk, mix until combined
  5. Add the boiling water and mix until just combined
  6. Pour into the lined tins and bake for 60 mins, or until an inserted skewer comes out clean
  7. Cool completely

Coconut Buttercream

  1. Combine the coconut sugar, icing sugar, unsalted butter, and salt  in a large bowl
  2. Beat with an electric mixer for 5 mins until pale, light, and fluffy

Assembly

  1. Unmould the chocolate cakes and trim to create two even layers
  2. Fill the cake with a layer of coconut buttercream and swirl the remaining buttercream over the top of the cake
  3. Finish with a sprinkling of toasted coconut flakes and shaved chocolate

Keywords: chocolate, coconut, tropical, buttercream, cake, baking, dessert

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