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Trinidad Buttercream Chocolate Cake

Trinidad Buttercream Chocolate Cake

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Prep Time

10 Minutes

Cook Time

1 Hour 15 Minutes

Total Time

1 Hour 30 Minutes

Serves

8 Servings

Made with

Ingredients

FOR CHOCOLATE CAKE

  • 1 box of your favorite German chocolate cake mix
  • Replace vegetable oil with coconut oil
  • Use water and eggs as directed

FOR TRINIDAD BUTTERCREAM & TOPPING

  • 14 Fannie May Trinidads
  • 1 stick butter - cold
  • 1 stick butter - room temperature
  • 1 cup sweetened shredded coconut

Equipment

  • Spatulas
  • Measuring Cups
  • Mixing Bowls
  • Microwavable Bowl
  • Electric Mixer
  • Hand Mixer
  • 8” Pan
  • Lined Sheet Pan
  • Cutting Board
  • Knife

Directions

FOR CHOCOLATE CAKE

  • Prepare your favorite German chocolate cake mix, replacing vegetable oil with coconut oil.
  • Prepare the rest according to instructions. Bake 8” pan the amount of time indicated on the box.
  • Cake has completed baking when toothpick inserted in center comes out clean.
  • Let cake cool completely before frosting.

FOR THE COCONUT

  • Preheat oven to 350º F.
  • Spread 1 cup of sweetened shredded coconut on a lined sheet pan.
  • Bake for 5 to 7 minutes or until coconut is golden brown. For more even toasting, stir after 3 or 4 minutes.
  • Set aside until cake is frosted.

FOR TRINIDAD BUTTERCREAM

  • Put the Fannie May Trinidads in a microwavable bowl and heat for 30 seconds.
  • Mix the Fannie May Trinidads into a smooth paste.
  • Chop the cold butter into small pieces and add to the Trinidads. Beat with a hand mixer.
  • Add the room temp butter and whip to a smooth consistency.

TO DECORATE

  • Spread about half of the Trinidad Buttercream on top of the cake.
  • Sprinkle the top with toasted coconut.
  • Put the rest of the Trinidad Buttercream into a pastry bag fitted with Ateco tip #882,or whatever shape you prefer.
  • Pipe a decorative border around the edge.