Chocolate Coconut Cake

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Chocolate and coconut are a match made in heaven. Sarah’s Chocolate Coconut Cake didn’t last long. It was scrumptious.
Chocolate Coconut Cake
55 grams (2 ounces) fine-quality dark (semisweet) chocolate

3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 TBS butter, melted
1 1/2 cups sugar
2 large eggs
1 cup coconut milk
1 1/4 cups Plain (all-purpose) flour
1 teaspoons bicarb ( baking) soda
1/2 teaspoon baking powder

Preheat oven to 180 deg C (350°F).
Line bottom of 9 inch pan with round of baking (parchment) paper. Spray sides of pan with cooking spray.

Finely chop chocolate and in a bowl combine with hot water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.

Into a large bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly (about 3 minutes). Slowly add coconut milk, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.

Pour batter into pan, and bake in middle of oven until a toothpick inserted in centre comes out clean, about 30 minutes.

Cool cake completely before frosting.

Chocolate Coconut Buttercream
6 Tbs butter
1/3 cup cocoa powder
1 1/2 cups powdered sugar
3-6 Tbs coconut milk,
1/2 tsp coconut extract

Beat butter, cocoa, powdered sugar, and coconut extract, and add coconut milk a little at a time until you reach a consistency you like.

Inspired by Chocolate Cake with Coconut Milk by The Little Red House.

We love our new wooden cake server with a doiley motif. It is a Pelle a Tarte by Cocoboheme that we purchased from a sweet little gift shop near Monet’s Garden in Giverny, France. One of our favourite souvenirs from our trip. We can’t resist cake servers.

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