Chocolate Coconut Cake Recipe
Servings 16 servings
Calories 322kcal
Ingredients
Cake
- 1 cup rolled oats
- 1 cup flour
- 1/2 cup cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup coconut milk
- 2 large eggs
- 1 cup sugar
- 2 teaspoons vanilla
- 1/2 cup coconut oil melted
Coconut Frosting
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 tsp coconut extract
- 2 tablespoons coconut cream
- 1/2 cup coconut shredded, for topping
Instructions
- Preheat the oven to 350 degrees F and grease two 9-inch round baking pans.
- Place the oats, flour, cocoa powder, baking soda, salt, into the bowl of a food processor. Pulse until the mixture is a coarse powder, about 1 minute.
- Add coconut milk, eggs, sugar, vanilla and melted coconut oil and process until smooth. Pour batter into the prepared baking pans.
- Bake for 19-22 minutes or until a toothpick inserted in the middle comes out clean. Cool for 5 minutes in the pan on a wire rack, then invert onto a wire rack out of the pan and let cool completely.
- Top with frosting and sprinkle with shredded coconut. Enjoy!
Coconut Frosting
- In a medium bowl combine softened butter, powdered sugar, coconut extract, and coconut cream. Whip together until smooth and creamy. Frost on your cake once it has cooled and top with shredded coconut.
Nutrition
Serving: 1thin slice | Calories: 322kcal | Carbohydrates: 39g | Protein: 3g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 341mg | Potassium: 126mg | Fiber: 2g | Sugar: 28g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg