Ingredients
– 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
– ½ cup vegetable oil
– 2 tsp vanilla extract
– 1 cup boiling water
– 1 cup shredded sweetened coconut
– 1 cup heavy cream (for frosting)
– ½ cup powdered sugar (for frosting)
– 1 cup coconut cream (for frosting)
Equipment Needed
– 2 round 9-inch cake pans
– Mixing bowls
– Electric mixer
– Rubber spatula
– Measuring cups and spoons
– Cooling rack
– Cake stand or serving platter
Step-by-Step Instructions
To begin, preheat your oven to 350°F (175°C). Grease and flour your cake pans—this helps the cakes release easily once baked. In a large mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk them together until thoroughly mixed, then add in the eggs, buttermilk, vegetable oil, and vanilla extract. Mix on medium speed for about two minutes until the batter is smooth. Finally, stir in the boiling water—yes, it will be thin, but that’s okay! It’s what makes the cake so moist. (See the next page below to continue steps…)
