Chocolate Coconut Cake
Ingredients
For the Cake:
1 ¾ cups all-purpose flour
1 ½ cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup vegetable oil (or melted coconut oil for extra flavor)
2 large eggs
1 cup buttermilk (or milk + 1 tsp vinegar)
1 cup hot coffee (or hot water)
1 tsp vanilla extract
1 cup sweetened shredded coconut
For the Coconut Filling (optional layer):
1 cup sweetened shredded coconut
½ cup sweetened condensed milk
1 tsp vanilla extract
For the Frosting:
½ cup unsalted butter, softened
½ cup cocoa powder
3 cups powdered sugar
⅓ cup heavy cream (more if needed)
1 tsp vanilla extract
1 cup toasted shredded coconut (for topping)
Instructions
Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Make the Cake Batter:
In a large bowl, whisk flour, sugar, cocoa, baking powder, baking soda, and salt.
Add eggs, oil, buttermilk, and vanilla. Mix until smooth.
Stir in hot coffee until thin and well combined. Batter will be runny—that’s okay!
Fold in shredded coconut.
Bake:
Divide batter evenly into pans.
Bake for 30–35 minutes, or until a toothpick comes out clean.
Let cool completely.
Optional Coconut Filling:
Mix shredded coconut, condensed milk, and vanilla. Spread between cake layers before frosting.
Make the Frosting:
Beat butter until creamy.
Mix in cocoa powder.
Add powdered sugar, alternating with heavy cream, until fluffy.
Blend in vanilla.
Assemble:
Frost the cooled cake.
Press toasted coconut around the sides and sprinkle generously on top.
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