Coconut Cake

With Coffee Buttercream Frosting

I love coconut! It has long been a favourite flavour of mine, I usually choose coconut when having gelato and I love coconut and coffee together. Saying this, it didn’t take me long to decide which frosting I wanted for this coconut cake. If you don’t like coffee, a classic cream cheese frosting works just as well, or even a plain icing with coconut shavings on top.

Coconut Cake with Coffee Buttercream Ingredients - Cake 360g self raising flour 220g butter 325g dark brown muscovado sugar 1 teaspoon coconut extract 3 large eggs 140g dessicated coconut 360ml whole milk

Most coconut cake recipes use white sugar, but this recipe uses brown muscovado, and I love how it gives the cake almost a toasted, vanilla flavour that compliments coconut perfectly. I have made this recipe with both coconut milk and also plain wholefat milk. I can honestly say the coconut milk doesn’t really add more coconut flavour to the cake (strangely) and I found the plain milk makes the cake a little lighter.

Coffee Buttercream To fill and cover the cake photographed, this recipe needs to be tripled. I made it in 3 separate batches…. and a little was left over. 250g butter, room temperature 500g icing sugar80g cream cheese (Philadephia) 3 tablespoons instant coffee 1/2 tablespoon hot water

Modelling Paste handmade pumpkins

Coconut Cake

For FULL RECIPE/BLOG POST: http://tonibrancatisano.com/index.php/2018/10/14/coconut-cake-with-coffee-buttercream-frosting/ www.tonibrancatisano.com 📷INSTAGRAM: Toni Brancatisano #stellerstories #stellerfood #foodanddrink #foodphotography #stellerrecipes #foodstyling

Share This Story

    Autoplay:

    get the app