Coconut chocolate cake with butter cream, lactose free, gluten free

Ingredients

• 70 g Coconut, desiccated
• 40 g Cocoa powder, unsweetened
• 140 ml Milk, lactose free
• 120 g Gluten free flour mix
• 50 g Cane sugar
• 210 g Unsalted butter, lactose free
• 70 g Icing sugar
• 1.2 pcs Egg
• 5/8 tsp Coconut extract
• 1/4 tsp Vanilla extract

Method

1. Preheat oven to 180°C and grease a 6.5cm deep, 20cm round cake pan.
2. Line with baking paper.
3. Using an electric mixer, beat 125g butter, sugar, and coconut essence until fluffy.
4. Add eggs, one at a time, beating well after each addition.
5. Sift half of the flour and half of the cocoa over butter mixture.
6. Add 50g coconut.
7. Stir to combine.
8. Add half the milk.
9. Stir to combine.
10. Repeat with remaining flour, cocoa, coconut, and milk; transfer into prepared pan and smoothen the top.
11. Bake for 55 minutes or until a skewer inserted in the centre comes out clean.
12. Stand in pan for 10 minutes.
13. Turn out onto a wire rack to cool.
14. Meanwhile, prepare buttercream; place butter, coconut, and vanilla extract in a large bowl.
15. Add icing sugar and whisk until fluffy.
16. Using a serrated knife, cut cake in half crosswise and again in half, to get four layers.
17. Place bottom of cake on a plate.
18. Spread with one-fourth of buttercream.
19. Repeat layers.
20. Spread remaining buttercream over the top and side of cake then sprinkle with desiccated coconut.
21. Slice before serving.