Chocolate and Coconut Milk Cake
2 ounces semisweet chocolate
3/4 cup unsweetened cocoa powder
3/4 cup boiling water
6 TBS butter, melted
1 1/2 cups sugar
2 large eggs
1 cup coconut milk
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
toasted coconut (for topping, optional)
Preheat oven to 350°F.
Line bottom of pan with round of parchment paper, butter paper, and sides of pan.
Finely chop chocolate and in a bowl combine with hot water and cocoa powder. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.
In a bowl add flour, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat butter and sugar until combined. Add eggs (adding one at a time) until thickened slightly and light colored (about 3 minutes). Slowly add coconut milk, and melted chocolate mixture, beating until combined well. Add flour mixture and beat on medium speed until just combined.
Pour batter into pan, and bake in middle of oven until a toothpick inserted in center comes out clean, 25-30 minutes.
Cool cake completely before frosting.
Chocolate Coconut Buttercream
3/4 cup butter
2/3 cup cocoa powder
3 cups powdered sugar
1/2c-3/4 cup coconut milk,
1/2 tsp – 1tsp pure coconut extract
Beat butter, cocoa, powdered sugar, and coconut extract, and add coconut milk a little at a time until you reach a consistency you like.
For more of Sheena’s recipes, visit www.inthelittleredhouse.blogspot.com.