Chocolate Cake Base • 1 cup all-purpose flour • ½ cup cocoa powder • 1 tsp baking powder • ½ tsp baking soda • ½ tsp salt • ½ cup unsalted butter, softened • 1 cup granulated sugar • 2 large eggs • 1 tsp vanilla extract • ½ cup buttermilk • ½ cup hot water
Cream Layer • 1 ½ cups heavy whipping cream • ½ cup powdered sugar • 1 tsp vanilla extract • 8 oz cream cheese, softened (optional, for stability)
Pink Coconut Topping • 2 cups shredded coconut (sweetened or unsweetened) • 2–3 drops pink food coloring • 1 tbsp milk (optional, to help distribute color)
Method 1. Make the Cake Base • Preheat oven to 350°F (175°C). Grease and line a round or square cake pan. • In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. • In another large bowl, cream butter and sugar until light and fluffy. • Add eggs one at a time, beating well after each. Stir in vanilla. • Mix in buttermilk, then gradually add the dry ingredients. • Stir in hot water until the batter is smooth (it will be thin). • Pour into prepared pan and bake for 30–35 minutes, or until a toothpick comes out clean. Let cool completely. 2. Make the Cream Layer • In a large bowl, whip heavy cream with powdered sugar and vanilla until soft peaks form. • Beat in softened cream cheese until smooth and stable. • Spread evenly over the cooled cake. 3. Make the Pink Coconut Topping • Place shredded coconut in a bowl. Add a few drops of pink food coloring and a splash of milk (if needed) to distribute color evenly. Mix until all coconut is tinted. • Sprinkle the pink coconut generously over the cream layer. 4. Chill & Serve • Refrigerate the cake for at least 1 hour before slicing to set the cream layer. • Slice and enjoy your pretty, fluffy coconut-topped chocolate cake!
