Best Chocolate Cake Coconut Buttercream – Absolute best chocolate cake, moist, easy and amazing and frosted with a homemade from scratch coconut buttercream icing. Chocolate and coconut lovers dream dessert!
Today we’re celebrating. And there’s no better way to celebrate than with cake, right?! I’m making it an extra special with 2 of my favorite flavors in the whole wide world. Chocolate and Coconut. They’re a dreamy combination in my humble opinion. And I’ve got lots of recipes too prove it. Like these decadent muffins or these delicate scones or this fun Christmas treat.
But let’s get back to cake. Today is National Cake Day. I don’t celebrate all the FOODIE holidays, but when cake is involved, I’m there wholeheartedly!
This cake has been in the running to make it to the blog for some time right now. And now I’m super pleased that it’s made it’s arrival and it’s here to stay.
Til we meet and eat again,
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Best Chocolate Cake with Coconut Buttercream
Best Chocolate Cake Coconut Buttercream - Absolute best chocolate cake, moist, easy and amazing and frosted with a homemade from scratch coconut buttercream icing. Chocolate and coconut lovers dream dessert!
- 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)
For Chocolate Cake
Preheat oven to 350º 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.
Cake recipe from Add a Pinch
And it’s time for this month’s Food Holiday – today is National Cake Day! And Cake is the perfect way to celebrate. Let’s do this!
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