Chocolate Coconut Cake
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Moist chocolate cake layered with creamy coconut buttercream, topped with toasted coconut flakes and chocolate shavings.
- Author: Catherine Zhang
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 30 minutes
- Yield: 1 6 inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: American
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
Chocolate Cake
- Preheat the oven to 180C/350F and line the base of two 6-inch cake tins
- Combine the milk and vinegar in a small bowl, set aside
- Meanwhile combine the flour, sugar, cocoa powder, baking soda and salt in a large bowl, whisk to combine
- Add the eggs, oil, and soured milk, mix until combined
- Add the boiling water and mix until just combined
- Pour into the lined tins and bake for 60 mins, or until an inserted skewer comes out clean
- Cool completely
Coconut Buttercream
- Combine the coconut sugar, icing sugar, unsalted butter, and salt in a large bowl
- Beat with an electric mixer for 5 mins until pale, light, and fluffy
Assembly
- Unmould the chocolate cakes and trim to create two even layers
- Fill the cake with a layer of coconut buttercream and swirl the remaining buttercream over the top of the cake
- Finish with a sprinkling of toasted coconut flakes and shaved chocolate