Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup cocoa powder
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1/2 cup hot water
- 1 cup heavy cream
- 2 cups powdered sugar
- 1 tsp vanilla extract (for frosting)
- 2 cups shredded coconut
- pink food coloring (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
- Whisk flour, cocoa, baking powder, baking soda, and salt together.
- Beat butter and sugar until light and fluffy. Add eggs one at a time, then vanilla extract.
- Alternate adding dry mixture and buttermilk to wet mixture. Stir in hot water until smooth.
- Pour batter into pan and bake 25-30 minutes until a toothpick comes out clean. Cool 30-40 minutes.
- Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Color shredded coconut with pink food coloring.
- Spread frosting over cooled cake and sprinkle pink coconut on top. Chill at least 1 hour.
Notes
- Ensure butter is softened for best texture.
- Let cake cool completely before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
- Diet: Vegetarian