Love can be like cappuccino: some bitter truths concealed by a frothy milky cloud. If you want to experience love without the heartbreak, along with the relaxed sensation that cannabis can deliver, this cake is for you! You’ll definitely fall in love with the duet of sweet coconut and mild cappuccino.
Silky buttercream is given the starring role here. Because there is so much butter in this recipe, we recommend using your cannabutter in the cake recipe, and using regular butter for the buttercream.
The coconut cake is great on its own. You don’t have to make the cappuccino buttercream if you’re short on time or energy.
However, the buttercream is also delicious on its own. You might not even want to eat cake with it!
Coconut Cake Recipe
1 Round 8” Springform Cake Pan
1 stick (115g) Cannabutter, room temperature
1 cup sugar
2 large eggs, rm temperature
½ cup sour cream
¼ cup milk
3 Tbsp coconut oil (liquid form)
1 ½ cups all-purpose flour
1 cup finely shredded coconut
1 tsp baking powder
¾ tsp salt
- Line the bottom of your cake pan with parchment paper. This ensures a smooth easy release after baking.
- Preheat oven to 350ºF.
- In the bowl, cream together the cannabutter and sugar until light and fluffy.
- Add in eggs, one by one, mixing between each addition.
- In a separate bowl, whisk together all the dry ingredients: flour, coconut, baking powder, and, salt. Set aside.
- In another separate bowl, whisk the sour cream, milk, and coconut oil together.
- Alternate adding wet and dry ingredients into the butter/sugar mix. Add half of the dry ingredients and mix well. Add half of the wet ingredients and mix well. Repeat until all is incorporated.
- Pour the cake batter into your prepared cake pan, using the spatula to scrape every drop into the pan!
- Bake for about 35 minutes. It will be done when a toothpick inserted into the center comes out clean. The edges will be golden and the top will be slightly browned.
- Let it cool completely to room temperature before topping with buttercream.
Cappuccino Buttercream Recipe
1 small pot
1 candy thermometer
A stand mixer with whisk attachment
3 sticks of unsalted butter, cut into tablespoon chunks at room temperature
2 whole eggs
1 egg white
½ tsp salt
1 cup sugar
¼ cup espresso
- In the pot, heat the sugar and espresso together slowly. Have the thermometer handy as you want this mixture to eventually dissolve into a syrup and reach a temperature of 235ºF. Keep the flame at medium/low. In the meantime:
- In the bowl of a stand mixer, whisk together the eggs, eggwhite, and salt, until it becomes super fluffy and light. By this time, your sugar syrup should be heating up. Check on it so it doesn’t get too hot.
- When the eggs are super foamy and light, and the syrup is at 235ºF, remove the pot from the heat.
- Reduce the speed of the mixer to low.
- VERY CAREFULLY pour the syrup into the eggs, by pouring a thin stream down the side of the bowl. Do not let the syrup hit the tines of the whisk. It will spatter hot syrup and is DANGEROUS. So be careful and make sure the syrup is running slowly down the side of the bowl.
- Once all the syrup is in, increase the speed of the mixer to high. The eggs will get thick and turn into a meringue. Let the mixer run until the bowl has cooled and is only slightly warm to the touch, at least 8 minutes or more.
- With the whisk still running, add the chunks of butter, one by one. As the butter incorporates, it will start to look broken, but keep mixing. It will eventually smooth out to silkiness. Now you’re ready to decorate your cake as you wish!
This cake keeps well for 3 days at room temperature when covered. For longer term storage, keep it in an airtight container in the fridge.