Ingredients and Weight:
- Flour (2 1/4 cups / 281 g)
- Sugar (2 cups / 400 g)
- Baking powder (1 1/2 teaspoons / 7 g)
- Baking soda (1 teaspoon / 5 g)
- Salt (1/2 teaspoon / 2 g)
- Cocoa powder (3/4 cup / 50 g)
- Buttermilk (1 1/2 cups / 360 ml)
- Oil (1/2 cup / 120 ml)
- Eggs (2 large / 100 g)
- Vanilla extract (1 teaspoon / 5 ml)
- Sweetened condensed milk (1 can / 14 ounces / 397 g)
For the Coconut Cream Frosting:
- Coconut milk (1 can / 14 ounces / 397 g)
- Butter (1 stick / 113 g)
- Powdered sugar (2 cups / 250 g)
- Vanilla extract (1 teaspoon / 5 ml)
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a large bowl, whisk together the buttermilk, oil, eggs, and vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
- Divide the batter between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
For the Coconut Cream Frosting:
- Place the coconut milk can in the refrigerator overnight or freeze for several hours.
- Open the can and carefully scoop out the solidified coconut cream (about 1 cup / 240 ml).
- In a large bowl, beat the coconut cream, butter, powdered sugar, and vanilla extract until smooth and creamy.
Assembly:
- Place one of the cake layers on a serving plate and spread with half of the coconut cream frosting.
- Top with the second cake layer and spread with the remaining frosting.
- Sprinkle shredded coconut (optional) over the top.
Nutritional Information (per slice):
- Calories: 450
- Fat: 20 g
- Saturated Fat: 12 g
- Cholesterol: 70 mg
- Sodium: 200 mg
- Carbohydrates: 60 g
- Protein: 5 g
Dish Characteristics:
- Moist and flavorful chocolate cake
- Creamy and sweet coconut cream frosting
- Perfect for special occasions or everyday desserts
User Comments:
- "This cake is so delicious! The chocolate and coconut flavors go together perfectly and the frosting is to die for."
- "I made this cake for my family's birthday and it was a huge hit. Everyone loved it!"
- "This is the best chocolate cake I've ever had. It's so moist and flavorful, and the frosting is simply amazing."
- "I'm not a big fan of coconut, but this cake was so good that I couldn't stop eating it."
- "This cake is perfect for any occasion. It's easy to make and always impresses my guests."
Special Precautions and Tips:
- Make sure the coconut milk cream is solid before using it in the frosting.
- If the frosting becomes too thin, add more powdered sugar. If it becomes too thick, add more coconut milk.
- This cake can be stored in the refrigerator for up to 3 days.
