Bake Chocolate Coconut Cake

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour

• 1 cup granulated sugar

• ½ cup unsweetened cocoa powder

• 1 tsp baking powder

• 1 tsp baking soda

• ½ tsp salt

• 2 large eggs

• 1 cup buttermilk (or use regular milk with 1 tbsp vinegar or lemon juice)

• ½ cup vegetable oil

• 1 tsp vanilla extract

• 1 cup hot water

• 1 cup sweetened shredded coconut

For the frosting:

• ½ cup unsalted butter, softened

• 1 ½ cups powdered sugar

• ¼ cup unsweetened cocoa powder

• 2 tbsp milk (more if needed)

• 1 tsp vanilla extract

• ½ cup shredded coconut (for garnish)

Instructions:

For the cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (or line with parchment paper).

2. In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.

3. In another bowl, whisk the wet ingredients: eggs, buttermilk, vegetable oil, and vanilla extract until smooth.

4. Add the wet ingredients to the dry ingredients and stir until combined. The batter will be a bit thick.

5. Gradually add the hot water to the batter, mixing well. The batter will be thin, but that’s fine – it makes for a moist cake!

6. Fold in the shredded coconut gently, ensuring it’s evenly distributed.

7. Pour the batter evenly into the prepared cake pans.

8. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

For the frosting:

1. In a medium-sized bowl, cream the butter using an electric mixer until smooth and fluffy.

2. Add the powdered sugar and cocoa powder, and mix until combined.

3. Add the milk, 1 tablespoon at a time, until the frosting reaches a spreadable consistency. Add the vanilla extract and beat until fluffy.

4. Once the cakes are fully cooled, frost the first layer of cake with a generous amount of frosting.

5. Place the second cake layer on top and frost the entire cake.

6. Garnish the cake with the remaining shredded coconut.