Ingredients and Weight: - 2 cups (250g) all-purpose flour - 1 cup (200g) granulated sugar - 1/2 cup (100g) unsweetened cocoa powder - 2 teaspoons (10g) baking powder - 1/2 teaspoon (2.5g) baking soda - 1/4 teaspoon (1.25g) salt - 1 cup (240ml) buttermilk - 1/2 cup (120ml) coconut milk - 1/2 cup (100g) unsalted butter, melted - 2 eggs - 1 teaspoon (5ml) vanilla extract
Preparation Time: 20 minutes
Cooking Time: 45-50 minutes
Difficulty Level: 2 (Easy)
Preparation Method Steps: 1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch cake pans. 2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. 3. In a large bowl, whisk together buttermilk, coconut milk, melted butter, eggs, and vanilla extract. 4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix. 5. Divide batter evenly between prepared cake pans. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. 6. Let cakes cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
Nutritional Information: - Serving size: 1 slice (1/8 of cake) - Calories: 350 - Fat: 16g - Saturated fat: 10g - Cholesterol: 75mg - Sodium: 200mg - Carbohydrates: 45g - Fiber: 2g - Sugar: 30g - Protein: 5g
Dish Characteristics: - Rich and moist cake with a delightful coconut flavor - Balanced sweetness with a hint of chocolate - Fluffy and tender texture - Versatile dessert that can be enjoyed with or without frosting - Perfect for special occasions or everyday indulgence
User Comments: - "This cake is absolutely divine! The coconut and chocolate flavors are perfectly balanced, and the texture is so light and fluffy." - Sarah - "I love the simplicity of this recipe. It's easy to make, but it tastes like a fancy dessert." - Jessica - "I added a layer of coconut buttercream frosting, and it took this cake to the next level." - David - "The cake was a huge hit at my daughter's birthday party. Everyone raved about how delicious it was." - Mary - "I'm not usually a fan of coconut, but this cake changed my mind. It's so moist and flavorful." - John
Special Precautions and Tips: - If you don't have buttermilk, you can make your own by adding 1 tablespoon (15ml) of vinegar or lemon juice to 1 cup (240ml) of milk and letting it sit for 5 minutes. - Do not overmix the batter, as this can result in a tough cake. - Let cakes cool completely before frosting to prevent the frosting from melting. - For a more decadent dessert, frost the cake with your favorite frosting or whipped cream.