This recipe can easily be converted into the “ Perfect Chocolate Cake.” Inspired by Hersheys Cocoa Recipes, just replace the coconut milk with whole milk and leave out the coconut essence. You’ll be just as happy.
Preheat oven 180c/350f
2 8”or 9” round cake pans- greased and floured
2 cups sugar
1¾flour
¾ Midnight Red Cocoa Powder or Hersheys Cocoa Powder
1 ½ teaspoons baking powder
11/2 teaspoons baking soda
1 heaping teaspoon sea salt
2 eggs
1 cup coconut milk
1 drop coconut essence
½ cup vegetable oil
1teaspoon vanilla
1 cup boiling water
In a medium bowl , combine sugar, flour, cocoa powder, baking powder , baking soda, and salt.
Add eggs, coconut milk , coconut essence, vegetable oil, and vanilla.
Beat together for 2 minutes.
Stir in boiling water.
Pour into cake pans.
Bake for 30 minutes
Test with a wooden skewer, when it comes out clean cake is done.
Coconut Chocolate Icing
1 stick butter(1/2 cup) -melted
2/3 cup midnight red cocoa powder
1 teaspoon Vanilla
1 drop coconut essence
1/3 cup cream
2-3 cups Icing or Confectionary Sugar
In a med bowl using a whisk,
Combine butter and cocoa powder. Add vanilla and coconut essence.
In small increments, alternate icing sugar and cream , beat well after each addition.Whisk until smooth.
Frost cake and enjoy !
August 14th, 2016 at 6:01 pm
I have never heard of this kind of cocoa.
Can you tell me the consistency of coconut milk?
I have to substitute.
Skim, whole milk, coffee cream, whipping cream or thicker.
What would be the best?
August 15th, 2016 at 6:14 am
here is a little info on the midnight red cocoa powder
http://www.marquefoods.com/products/grand-marque-midnight-red-cocoa-powder
as far as the mike you can easily use whole milk or 2%.