A few weeks ago, Queenie and I had an at home Spa Day, while Mr.B was at the movies with friends. During that time, we painted our nails and applied a homemade moisturising face mask, made of avocado, coconut milk and olive oil. It was awesome, but it did leave me with 1 cup of leftover coconut milk. What was I suppose to do with 1 cup of coconut milk? I thought it would taste great in chocolate cake, so I browsed on line and found this recipe. It looked so moist and delicious, I decided to give it a go.
The cake was so simple to make and baked up so moist. I am so excited about finding such a wonderful from scratch chocolate cake recipe. I wanted a luxurious frosting for the top and remembered reading about making Italian Meringue Buttercream. The thought of the silky, fluffy frosting made my mouth water, so I decided it would be a perfect accompaniment to the cake. This frosting seems a little intimidating. My nerves were on edge the whole time I was making it, hoping I wouldn't mess it up. I thought I had at one point, since my butter just didn't want to mix in with the egg whites. After putting it in the fridge a little and taking a breather so Momma wouldn't go loco, I tried whipping it again and it worked! The result was so lush, smooth and silky. Paired with the moist cake and nutty toasted coconut, it was hard to believe that I had made such a fabulous creation. The kids LOVED it and Hubby was super impressed that the cake was so moist and the frosting so silky smooth. Pretty good for something that started with 1 cup of coconut milk!
Chocolate Coconut Milk Cake with Chocolate Italian Meringue Buttercream
1/3 C semisweet chocolate chips
3/4 C cocoa powder
3/4 C boiling water
6 Tbsp unsalted butter, melted
1 1/2 cups sugar
2 large eggs
1 cup coconut milk
1 1/4 flour
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
Chocolate Italian Meringue Buttercream
3 egg whites
1/2 C sugar
2/3 C butter, a bit cooler than room temperature
1/2 C powdered sugar
1/2 C semi sweet chocolate, melted
1 1/2 C toasted coconut, to garnish
Preheat oven to 350F. Prepare a 9 inch cake pan with shortening and sugar, the same way you would butter and flour a pan. Set aside.
In a bowl, combine the chocolate chips and cocoa powder. Pour over the boiling water and let stand for 1 minute. Whisk until the mixture well combined and smooth; set aside to cool.
In a separate bowl, whisk the flour, baking soda, baking powder and salt together. Set aside.
In a large mixing bowl, beat the butter and sugar until well combined and fluffy. Add the eggs and beat until the mixture turns pale and slightly thick. Add in the coconut milk and chocolate mixture; whisk until combined. Add the flour mixture and mix until just incorporated.
Pour the batter into the prepared pan and bake for 25 to 30 minutes; until an inserted skewer comes out with just a few moist crumbs still clinging to it. Cool the cake completely before frosting.
For the Italian Meringue Buttercream: In your mixers bowl, combine the egg whites and sugar. Place over a pot of simmering water, and whisk constantly, until sugar is dissolved. Check by rubbing a bit of the egg white mixture between your thumb and finger. If it is still grainy, continue to whisk over the simmering water, until it feels smooth.
Once sugar is dissolved into the egg whites, whip using the whisk attachment on your mixer, until the egg whites come to room temperature; about 5-10 minutes.
Cut butter into small pieces. With the mixer on a medium high speed add the butter to the egg whites, one at a time; until well incorporated. If the mixture gets too warm and looks like it is curdling, place in the fridge for 15 minutes, before continuing to beat.
Slowly stream in the cooled melted chocolate, and beat on high speed until chocolate is incorporated and frosting is smooth, luscious and silky.
Frost cake and top with toasted coconut.
This post has been shared at these AWESOME linky parties
Foodie Friends Friday
Food on Friday
The Weekend re-Treat
Saturday Show & Tell