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Chocolate Coconut Cake - coconut cake layers with a chocolate coconut buttercream #cakebycourtney #cake #coconutcake #chocolatecoconutcake #cakerecipe #easycakerecipe #chocolatebuttercream #easycoconutcakerecipe #coconutcakerecipe

Chocolate Coconut Cake

Coconut cake layers with chocolate coconut buttercream

Course Dessert
Cuisine Cake
Keyword Chocolate Coconut Buttercream, Chocolate Coconut Cake, Coconut Cake
Servings 20 people

Ingredients

FOR THE CAKE

  • 1 1/2 cups (300 g) granulated sugar
  • 1 cup (226 g) unsalted butter at room temperature
  • 4 egg whites at room temperature
  • 2 whole eggs at room temperature
  • 1 tbsp (16 g) coconut emulsion
  • 1 tsp (4.2 g) vanilla extract
  • 3 cups (339 g) cake flour
  • 1 tbsp (10 g) baking powder
  • 1 tsp (5.6 g) salt
  • 1 cup (231 g) canned coconut milk just use the cream separated from the liquid

FOR THE BUTTERCREAM

  • 2 cups (452 g) unsalted butter slightly cold
  • 8 oz. dark or semi-sweet chocolate chips
  • 1/4 cup (57.75 g) heavy whipping cream
  • 6 cups (750 g) powdered sugar measured and then sifted
  • 1 tbsp (16 g) coconut emulsion
  • pinch of salt
  • *This buttercream recipe will make enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch

Instructions

FOR THE CAKE

  1. Preheat your oven to 325 degrees F. Spray three 6-inch pans (or two 8-inch pans) with nonstick spray, line the bottom with parchment paper and spray again. Set aside.

  2. In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.

  3. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and the sugar together on medium-high speed for two minutes. The mixture should be light and fluffy.

  4. Gradually add the egg whites and whole eggs, making sure to scrape down the sides and the bottom of the bowl between additions. Mix on medium-high for 2 minutes after all the eggs are added.

  5. Add the coconut emulsion and vanilla extract.

  6. Turn the mixer on low speed and alternately add the flour mixture and the coconut milk, starting and ending with the flour mixture. Mix until combined.

  7. Evenly distribute the batter in your pans.

  8. Bake for about 20-25 minutes, or until a toothpick inserted in the center of the cake comes out with a few moist crumbs on it. Remember, the cake continues to bake in the pan for about 5 minutes while it's cooling.

  9. Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.

FOR THE BUTTERCREAM

  1. In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for 1 to 2 minutes, until light and fluffy.

  2. While the butter is mixing, heat the cream in the microwave for about a minute. Pour the heated cream over the chocolate chips and stir until smooth.

  3. With the mixer on medium-low speed, gradually add the chocolate ganache. Scrape down the sides and bottom of the bowl to make sure all of the butter and chocolate are incorporated.

  4. With the mixer on low speed, gradually add the sifted powdered sugar, followed by the emulsion and salt.

  5. Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.

  6. Use a wooden spoon to stir out air bubbles.

ASSEMBLY

  1. Place your first cake layer, right-side up, on a cake plate or cake board. Cover the cake layer with about 2/3 cup frosting for 6-inch layers and 1 cup if you're using 8-inch cake layers.

  2. Place the second cake layer on top and apply frosting. The last cake layer will go on top, bottom-side up.

  3. Lightly coat the cake with a thin layer of frosting to lock in the crumbs. Freeze the cake for about 10 to 15 minutes to set the frosting.

  4. Finish frosting and decorating the cake with the remaining frosting.