Coconut Chocolate Cake
Coconut cake layers with chocolate coconut buttercream
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
- 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.
- In a medium size mixing bowl, whisk the cake flour, baking powder, and salt. Set aside.
- 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.
- 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.
- Add the coconut emulsion and vanilla extract.
- 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.
- Evenly distribute the batter in your pans.
- 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.
- Let cool in pans for 15 minutes and then invert onto cooling racks to cool completely.
FOR THE BUTTERCREAM
- 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.
- 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.
- 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.
- With the mixer on low speed, gradually add the sifted powdered sugar, followed by the emulsion and salt.
- Turn the mixer to medium speed and beat the frosting until it is light and fluffy, about 2 to 3 minutes.
- Use a wooden spoon to stir out air bubbles.
ASSEMBLY
- 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.
- Place the second cake layer on top and apply frosting. The last cake layer will go on top, bottom-side up.
- 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.
- Finish frosting and decorating the cake with the remaining frosting.