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