COCONUT CHOCOLATE CAKE INGREDIENTS

COCONUT CHOCOLATE CAKE
INGREDIENTS
For the Cake:
1 ¾ cups (220g) all-purpose flour
¾ cup (75g) unsweetened cocoa powder
1 ½ cups (300g) granulated sugar
1 cup (200g) brown sugar
1 teaspoon baking powder
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup (240ml) coconut milk
½ cup (120ml) vegetable oil or melted butter
3 large eggs
1 tablespoon vanilla extract
1 cup (240ml) hot water or coffee
1 cup (80g) shredded coconut
For the Coconut Chocolate Frosting:
1 cup (225g) unsalted butter, softened
3 cups (375g) powdered sugar
½ cup (50g) cocoa powder
½ cup (120ml) coconut milk
1 teaspoon vanilla extract
½ cup (40g) shredded coconut (for topping)
INSTRUCTIONS
Begin by preparing your baking pans, greasing and lining them so the cake releases easily after baking. As the oven warms up to 175°C (350°F), the kitchen starts to fill with anticipation.
In a large bowl, combine the flour, cocoa powder, both sugars, baking powder, baking soda, and salt, whisking everything together until the mixture looks rich and evenly blended. The deep cocoa color sets the tone for the indulgence ahead.
In another bowl, mix the coconut milk, oil, eggs, and vanilla extract until smooth and slightly creamy. Slowly pour this wet mixture into the dry ingredients, stirring gently until everything comes together into a thick, chocolatey batter.