Chocolate coconut cake

Chocolate Coconut Cake

    ⁃    2 1/2 cups AP flour

    ⁃    1 tsp baking soda

   ⁃    1 tsp salt

   ⁃    4 oz chocolate

   ⁃    1 cup butter

   ⁃    1 1/2 cups sugar

   ⁃    4 eggs

   ⁃    1 tsp vanilla

   ⁃    2/3 cup cocoa powder

   ⁃    1 1/2 cups coconut milk 

Coconut Buttercream

    ⁃    4 egg whites

⁃    1 cup sugar

    ⁃    1 1/2 cups butter

    ⁃    1/2 cup coconut milk

    ⁃    1/2 tsp coconut extract (optional)

directions:

Preheat your oven to 325° F. Grease three 8” pans with butter and cocoa powder. 

Place the chocolate in a medium-sized microwave safe bowl. Microwave the chocolate with 20 second intervals. Stir in between each one until fully melted. Set aside to cool.

Add the coconut milk and vanilla to the cooled chocolate.

Sift the flour, cocoa powder, baking soda, and salt in a separate bowl.

Cream the butter and sugar in a stand mixer with the paddle attachment until light and fluffy, about 3 minutes. 

Add the eggs one at a time, completely mixing them into the batter after each addition. Scrape your bowl as needed.

With the mixer on low speed, slowly add half the dry ingredients. Once fully incorporated add all of the coconut milk mixture, followed by the remaining dry ingredients. When the batter is smooth, stop mixing.

Evenly divided the batter into the cake pans. Use an offset spatula to smooth it out. Bake for 25-30 minutes, or until a toothpick inserted in the middle comes out clean. After baking, let’s your cakes cool on a wire rack.

frosting:

Place the bowl of a stand mixer on a pot of simmering water. The bottom of your bowl should not be touching the water. 

Place the sugar and egg whites in to the bowl and whisk constantly. It is done when the sugar is dissolved and the mixture is thinner. This should take around 4 minutes. If you have a thermometer, the temperature should read 160°F.

Quickly transfer the bowl to a stand mixer fitted with the whisk attachment. Beat on medium-high speed until you have stiff and glossy peaks, at least 10 minutes. 

Add the butter 2 tablespoons at a time, it is important to do this slowly. Mix in coconut milk and extract. When you are done the buttercream should be thick and smooth.

Decorate the cake however you want! I decorated it with chocolate ganache drips and strawberries.

I used this pastry cream recipe: https://sugargeekshow.com/recipe/coconut-custard/