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Chocolate Cake for Two with a Coconut Almond Cream Cheese Frosting
Servings: 2 servings
Ingredients
- ⅓ cup plus 1 tablespoon all purpose flour
- ¼ cup sugar
- 1 tablespoon cocoa powder
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ¼ cup hot water
- 2 tablespoons vegetable oil
- 1 teaspoon vinegar
- ⅛ teaspoon vanilla
- 4 ounces cream cheese softened
- 2 tablespoons coconut oil melted and cooled
- 2 teaspoons sour cream
- ¼ teaspoon vanilla extract
- ¾ cup confectioners sugar
- ½ cup sweetened shredded coconut toasted
- ⅓ cup sliced almonds toasted and slightly crushed
Instructions
- Preheat oven to 350°. Spray a 4" x 2" round cake pan with non-stick baking spray.
- In a small mixing bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
- In a small cup, whisk together water, oil, vinegar, and vanilla. Add wet ingredients to dry ingredients and mix just until blended.
- Bake 18 - 20 minutes or until a tester comes out clean. Allow to cool completely on a wire rack before frosting.
Coconut Cream Cheese Filling:
- Beat together cream cheese, coconut oil, sour cream, and vanilla until blended, scraping down bowl as needed. Beat in confectioners' sugar until smooth. Stir in cooled toasted coconut.
- Assembling cake
- Cut the cake in half horizontally and evenly spread one third of the frosting on the bottom half, carefully stack the top half on top of the frosting.
- Frost the top and sides of the cake with the remaining frosting. Decorate with additional sliced almonds and coconut, optional. Refrigerate until ready to serve.