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METHOD:

INGREDIENTS:

For the cake:

  • 3 cups Lion Plain Flour 

  • 3 cups caster sugar 

  • 1 cup cocoa powder 

  • 3 teaspoons baking powder

  • 2 teaspoon baking soda 

  • 1/2 tsp salt 

  • 3 eggs 

  • 2 teaspoons vanilla essence 

  • 1 1/2 cups milk 

  • 3/4 cup canola oil

  • 1 1/2 cups hot water

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For the buttercream icing

  • 300g butter 

  • 4 cups icing sugar 

  • 2 tsp vanilla essence

  • 1 cup desiccated coconut (optional)

  1. Preheat oven to 160 degrees.

  2. Combine the flour, sugar, cocoa, baking powder, baking soda and salt in a mixing bowl and stir until well combined. 

  3. Combine the milk, oil, vanilla essence and eggs and add to dry mix. Mix well to combine. 

  4. Once combined, slowly pour in hot water while the mixer is beating on low to ensure the cake mixture is evenly combined. 

  5. Line two eight inch cake tins. Pour cake mixture evening into the tins. 

  6. Bake for 40 minutes or until a skewer comes out clean. 

  7. Allow to cool completely before icing. 

  8. To make icing allow butter to soften. Place in mixing bowl and beat until smooth. Add icing sugar and vanilla essence and beat on medium speed until well combined. 

  9. Spread icing over cake before patting coconut onto the outside if desired.

Choc Coconut Layer Cake