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!
Prep Time25 mins
Cook Time30 mins
Total Time55 mins
- 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.