Double Chocolate Coconut Cake

Double Chocolate Coconut Cake

Gluten-Free

 

Several customers recently asked me to whip up a coconut inspired cake, so I decided, why not infuse this delicious tropical flavor along with another favorite flavor of mine: chocolate! I hope you enjoy this new Delectably Different treat.

 

 

You’ll need:

1 cup Wholesome Organic Sugar

1/2 cup Wholesome Organic brown sugar

1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour

2 tsp xanthan gum

1 cup  cocoa powder

1 ½ tsp baking powder

1 ½  tsp baking soda

1 tsp salt

1/2 cup Kerrygold Salted Butter, melted

2 large eggs

1 cup buttermilk

1 tbsp vanilla extract

2 tsp coconut extract

1/4 cup dark chocolate chips

1/4 cup white chocolate chips

1 cup shredded coconut

1 cup hot water

 

Preheat the oven to 350°F.  Prepare two 9” round pans by greasing and/or lining with parchment paper.

 

In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.

 

In a separate bowl, whip together the butter, eggs, buttermilk, and extracts.

 

Then, slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.  Next, fold in the chocolate chips and coconut.

Double Chocolate Coconut Cake

Add hot water to the batter and mix well, until the batter becomes thin.  Next, pour evenly into the prepared pans then bake for about 25–30 minutes, or until a toothpick comes out clean from centers.

 

Once the cakes have finished baking, allow them to cool completely on wire racks before frosting!

 

Coconut Butter Cream Frosting

 

1 cup Kerrygold Salted Butter

1/2 cup organic non-hydrogenated palm shortening

3 cups powdered sugar

1 tsp vanilla extract

2 tsp coconut extract

 

In a large bowl, whip the palm shortening and butter with an electric mixer until light and fluffy.  Next, whip in one cup of powdered sugar, then add in the extracts.  To finish, whip in the remaining two cups of powdered sugar, one cup at a time.  Beat well between each addition.

 

Spread the frosting over the bottom layer of cake for the filling. Then, place the second cake on top.  Finish frosting the top and sides of the cake with the remaining frosting.

 

You can dress up this Double Chocolate Coconut Cake with any garnishes you would like, such as a sprinkle of shredded coconut, cocoa powder, and a drizzle of chocolate syrup. Then just cut, serve, and enjoy!

 

Double Chocolate Coconut Cake

 

Double Chocolate Coconut Cake

Double Chocolate Coconut Cake

Ingredients

    Double Chocolate Coconut Cake:
  • 1 cup Wholesome Organic Sugar
  • 1/2 cup Wholesome Organic brown sugar
  • 1 3/4 cups Bob’s Red Mill gluten-free all-purpose flour
  • 2 tsp xanthan gum
  • 1 cup cocoa powder
  • 1 ½ tsp baking powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1/2 cup Kerrygold Salted Butter, melted
  • 2 large eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla extract
  • 2 tsp coconut extract
  • 1/4 cup dark chocolate chips
  • 1/4 cup white chocolate chips
  • 1 cup shredded coconut
  • 1 cup hot water
    Coconut Butter Cream Frosting:
  • 1 cup Kerrygold Salted Butter
  • 1/2 cup organic non-hydrogenated palm shortening
  • 3 cups powdered sugar
  • 1 tsp vanilla extract
  • 2 tsp coconut extract

Instructions

    For the Cake:
  1. Preheat the oven to 350°F. Prepare two 9” round pans by greasing and/or lining with parchment paper.
  2. In a medium bowl, combine the sugars, flour, cocoa, baking powder, baking soda, and salt.
  3. In a separate bowl, whip together the butter, eggs, buttermilk, and extracts.
  4. Then, slowly add the liquid to the dry ingredients and stir until both mixtures are fully combined.
  5. Fold in the chocolate chips and coconut.
  6. Add hot water to the batter and mix well, until the batter becomes thin.
  7. Pour evenly into the prepared pans.
  8. Bake for 25–30 minutes, or until a toothpick comes out clean from centers.
  9. Allow to cool completely before frosting.
    For the Frosting:
  1. In a large bowl, whip the palm shortening and butter with an electric mixer until light and fluffy. Next, whip in one cup of powdered sugar, then add in the extracts.
  2. Whip in the remaining two cups of powdered sugar, one at a time, beating well between each addition.
  3. Spread the frosting over the bottom layer of cake for the filling.
  4. Place the second cake on top.
  5. Finish frosting the top and sides of the cake with the remaining frosting.
  6. You can dress up this Double Chocolate Coconut Cake with any garnishes you would like, such as a sprinkle of shredded coconut, cocoa powder, and a drizzle of chocolate syrup.
http://delectablydifferentkitchen.com/2017/02/double-chocolate-coconut-cake/

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