Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Dancing Ghosts Chocolate Coconut Cake
This delicious cake is perfect any time of year, but for Halloween, follow the tutorial to decorate it with dancing ghosts.
Course
Dessert
Cuisine
American
Prep Time
2
hours
hours
Cook Time
25
minutes
minutes
Total Time
2
hours
hours
25
minutes
minutes
Servings
12
Calories
981
kcal
Author
Vintage Kitty
Ingredients
Cake
1 1/2
cups
coconut sugar
1 1/2
cups
turbinado sugar
raw
1 1/2
cups
double strength coffee
1
TB
vanilla extract
1 1/8
cups
cocoa powder
not dutch processed
2 1/2
cups
plus 1/8 cake flour sifted
2 1/4
tsp
baking powder
2 1/4
baking soda
1 1/2
tsp
fine sea salt
3/4
cup
coconut oil
3
eggs
1 1/2
cups
coconut milk
Mocha Coconut Buttercream
1 1/3
cups
coconut milk
1/2
cup
whipping cream
1 1/2
tsp
organic granulated sugar
2
cups
plus 4 TB butter
1
lb
bag confectioners sugar
1
TB
vanilla extract
1/4
cup
cocoa powder
Decorations
White chocolate ghosts
optional
White chocolate chips
optional
Instructions
Cake
Preheat oven to 350F
Grease three 9 inch cake pans and line with a 9 inch round of parchment.
Grease parchment and flour (or cocoa) the pans, making sure to shake out excess flour.
Make your double strength coffee. so its really hot.
In a medium sized mixing bowl combine coffee, sugars, vanilla extract and cocoa powder and stir until the sugar is mostly melted. Let cool.
Combine flour, baking soda, baking powder and salt in a bowl and set aside.
In the bowl of an electric mixer, whip coconut oil for 5 minutes.
Add eggs and stir until combined.
On low, add chocolate mixture in a slow steady stream.
Add in the flour mixture in three additions , alternating with the coconut milk.
Divide batter evenly between the pans.
Bake for 23-25 minutes or until a toothpick comes out clean.
Let pans sit for five minutes and then flip out cakes onto a cooling rack.
Let cool completely.
Mocha Coconut Buttercream.
Put coconut milk in a large pan with a wide bottom.
Reduce coconut milk over medium heat until it measures 2/3 cup, stirring often.
Place coconut milk in the refrigerator and chill until cold.
Meanwhile in the bowl of an electric mixer whip cream with organic granulated sugar until it forms stiff peaks.
Set aside whipped cream.
Cream butter.
Add powdered sugar to butter and whip until light and fluffy.
Add vanilla extract and beat thoroughly.
Add cocoa powder and beat until fluffy and smooth.
Add in reduced coconut milk a little at a time.
Fold in whipped cream.
Frost cake decorate cake and place in the refrigerator.
Notes
Start reducing coconut milk before you make the cake to save time.
Nutrition
Calories:
981
kcal
|
Carbohydrates:
107
g
|
Protein:
8
g
|
Fat:
62
g
|
Saturated Fat:
44
g
|
Cholesterol:
135
mg
|
Sodium:
683
mg
|
Potassium:
441
mg
|
Fiber:
3
g
|
Sugar:
75
g
|
Vitamin A:
1150
IU
|
Vitamin C:
0.5
mg
|
Calcium:
91
mg
|
Iron:
3.7
mg