Easy coconut and chocolate cake
This chocolate and coconut is cake is very easy to prepare and bake. If you use dairy free, vegetable-based margarine it is suitable for those who are intolerant to dairy. It’s perfect for special occasions such as Mother’s day or kids’ birthday parties!
Ingredients
Method
- Preheat the oven to 180°C. Grease two 20-cm round cake tins and line the bases with baking paper.
- Mix the cocoa powder with the hot water into a smooth paste.
- In a large mixing bowl, add all the cake ingredients, then the cocoa mixture. Using an electric mixer or wooden spoon, stir until smooth.
- Divide the batter into the two tins evenly
- Bake the cakes for about 25-30 minutes. Insert a skewer, if it comes out clean, the cakes are done.
- Turn off the oven but leave the cakes in their tins in there. Open the door and let them cool down gently for 5 minutes.
- Turn out the cakes on a wire rack, let them cool completely
- In the meantime: mix all the buttercream ingredients in a bowl. Add enough shredded coconut to create a thick, spreadable cream.
- Spread some of the buttercream on top of one of the cakes. Put the other cake on top, press down.
- Cover the cake completely with the spread. Sprinkle more shredded coconut on top and/or any edible decoration you’d like to use to mark your occasion.
- Put the cake in the fridge for a couple of hours for the buttercream to set.