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Chocolate Cake Coconut Buttercream
Chocolate Cake Coconut Buttercream
- Recipe Submitted by maryjosh on 01/02/2018
Ingredients List
- 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)
Directions
For Chocolate Cake
Preheat oven to 350ยบ 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.
Preheat oven to 350ยบ 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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