Clover Nolac Chocolate Coconut Cake
(04 Apr 2018)

Clover Nolac Chocolate Coconut Cake Expresso

Clover Nolac Chocolate Coconut Cake
 
Recipe by Nicole Snelling
 
3 cups Cake flour
2 cups White sugar
2 Cups Clover Nolac milk
1 cup oil
5 Tbsp Raw Cocoa powder
2 Tbsp  vinegar
2 tsp Bicarbonate of soda
2 tsp vanilla extract
1 tsp Salt
 
Icing:
1 Can coconut cream
¾ Cup icing sugar
 
Toasted coconut flakes for topping
 
For the cake:
Preheat the oven to 180°C.
Combine all the dry ingredients into a large bowl. Add the wet ingredients and mix until well combined.
Pour the cake batter into a greased and lined 20cm cake tin and bake for 45min or until a skewer comes out clean. Allow the cake to cool in the tin for about 10 minutes before removing from the tin. Then turn the cake out onto a wire rack and allow to cool completely.
 
For the frosting:
Chill the coconut cream in the fridge to ensure the liquid has separated from the cream.
Scrape out the top, thickened cream and leave the liquid behind.
Beat the cream for 30-40 seconds with a mixer until creamy. Then add the icing sugar and mix until creamy and smooth.
Spread the frosting over the top of the cake and top with coconut flakes.

 

 

 

 

 

 

 

 

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