Chocolate Coconut Cake

chocolate-cocount-cake

This single layer cake is the perfect size for smaller gatherings.  Using coconut oil in the cake batter is not only a healthier alternative, but adds coconut flavor to the cake. Brewed coffee brings out the flavor of the chocolate. If you prefer not to use shortening in the frosting, use 1 cup of butter.

For Valentine’s Day, I used a 9 inch heart shaped pan.

Chocolate Coconut Cake
Serves 6

Ingredients

  • 1 cup sugar
  • ¾ cup plus 2 tablespoons all-purpose flour
  • ¼ cup plus 2 tablespoons unsweetened cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ½ teaspoon salt
  • 1 large egg
  • ½ cup buttermilk
  • ¼ cup coconut oil (melted)
  • 1 teaspoon vanilla
  • ½ cup brewed coffee

Directions

  1. Heat oven to 350 degrees. Spray a 9-inch round or 8-inch square baking pan with baking spray (Pam) or butter and flour.
  2. In a large bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder until well combined.
  3. Add the egg, buttermilk, coconut oil and vanilla and beat until very smooth.
  4. Stir in the coffee. (The batter will be thin.)
  5. Pour into your prepared pan.
  6. Bake 35 minutes or until a wooden toothpick inserted in the center comes out clean.
  7. Remove from the oven and cool in the pan on wire rack for 10 minutes.
  8. Remove from pan to a cake platter, bottom side up.

Vanilla Buttercream Frosting

1/2 cup softened Butter

1/2 cup vegetable shortening

2 cups confectioners sugar

1 tablespoon vanilla extract

1 tablespoon milk

2 cups sweetened flake coconut

Using a hand mixer, whip butter and shortening in a medium bowl until creamy. Add confectioners sugar in 1/2 cup intervals and beat until smooth. Mix in vanilla and milk.

Spread evenly onto cake and sprinkle with coconut. Decorate as desired.

chocolate-coconut-cake-4

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