Ingredients
– 1 ½ cups all-purpose flour
– 1 cup unsweetened cocoa powder
– 1 ½ cups granulated sugar
– 1 teaspoon baking soda
– ½ teaspoon baking powder
– ½ teaspoon salt
– 2 large eggs
– 1 cup buttermilk
– ½ cup vegetable oil
– 2 teaspoons vanilla extract
– 1 cup hot water
– 1 ½ cups shredded coconut (sweetened or unsweetened, your choice)
– 1 cup heavy cream (for frosting)
– 2 cups powdered sugar (for frosting)
– 1 teaspoon coconut extract (for frosting)
Equipment Needed
– Mixing bowls
– Whisk
– Measuring cups and spoons
– 9-inch round cake pans
– Parchment paper
– Electric mixer (for frosting)
– Spatula
– Cooling rack
Step-by-Step Instructions
Let’s dive into this delicious adventure! First, preheat your oven to 350°F (175°C). While that’s warming up, I like to prepare my cake pans by greasing them and adding a circle of parchment paper at the bottom—this ensures that my cakes slide out effortlessly after baking! In a large mixing bowl, whisk together the flour, cocoa powder, granulated sugar, baking soda, baking powder, and salt until well combined. In another bowl, mix the eggs, buttermilk, vegetable oil, and vanilla extract. Combine the wet and dry ingredients, and then slowly mix in the hot water. This combination will make your batter incredibly smooth and liquidy, which is perfect for a moist cake. (See the next page below to continue steps…)