Fabulously Delicious Coconut Cake with Marshmallow Buttercream Frosting & Strawberry Roses
Fabulously moist and delicious coconut cake, made with coconut milk and coconut extract and frosted with a creamy and fluffy marshmallow buttercream frosting. Add chocolate chips to the cake if you like a touch of chocolate with your coconut!
Equipment
- 2 8-inch round cake pans
Ingredients
Cake:
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1/2 cup coconut flour (Bob’s Red Mill packages this)
- 2 tsp. baking soda
- 1 tsp. salt
- cup cold water
- 1 cup canned coconut milk
- 1 cup canola oil
- 1/2 tsp. cider vinegar
- 1 tsp. vanilla extract
- 1 tsp. coconut extract
- 1 cup bittersweet chocolate chips (optional)
Marshmallow Buttercream Frosting
- 8 oz. unsalted butter (1 cup, softened to room temp)
- 7 oz. marshmallow cream
- 3-4 cups powdered sugar
- 1 tsp. coconut extract
- 1 tsp. vanilla powder (or 1/2 tsp. vanilla extract)
- 1/4 cup milk or coconut milk (you may not use all of this)
Strawberry Roses
- 7-8 fresh strawberries
Instructions
- Preheat oven to 350℉. Line two 8-inch cake pans with parchment paper. Spray the paper and the sides of the pan with cooking spray.
- Place all dries for cake in a large mixing bowl and blend well with a wire whisk.
- In a large measuring cup, mix oil, water, coconut milk, vanilla and coconut extract and add to dries, mixing thoroughly with a whisk or wooden spoon. Stir in chocolate chips, if you plan to add them.
- Divide batter evenly among the three cake pans.
- Bake for about 40-45 minutes, or until the cake tester comes out clean. Cool completely and remove from the pan. Spread frosting between each layer and cover the top of the cake. Decorate with strawberry roses and leaves.
For Frosting:
- Place softened butter in a large mixing bowl. Beat until creamy with an electric beater. Add marshmallow cream and beat until well integrated. Add coconut extract and vanilla powder.
- Add powdered sugar, one cup at time beating well after each addition until you reach the desired spreading consistency. Add a little bit of milk as needed for consistency. Reserve 1/4 cup powdered sugar for the last addition, in case you've added too much milk!
Strawberry Roses
- Using a paring knife, cut off the stem of the strawberry. Place the strawberry on its flat surface. Next, make four vertical cuts on the outer edge, leaving about 1/2-inch until the bottom of the berry. Gently push these cut pieces outward from the center of the berry.
- Make four more cuts in between and a little bit higher than the original cuts. Continue in this fashion until your reach the top of the berry. Gently push all cut “rose” petals outward to make it look like a rose.
