Coconut Buttercream Chocolate Cakes

Name: Coconut Buttercream Chocolate Cakes
Total time: 55 min
Yield: 12
Ingredients: 0.667 cup butter (softened); 0.667 cup superfine caster sugar; 1.5 cups self-rising flour (sifted); 3 eggs (beaten); 2 tablespoons cocoa powder; 0.5 cup cream cheese; 0.25 cup unsalted butter; 2.5 cups powdered sugar; 2 tablespoons cream (48% fat); 1 pinch salt; 0.5 teaspoon Coconut essence; 0.5 teaspoon vanilla extract; 0.5 cup desiccated coconut; Shredded coconut

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Difficulty:

moderate

Difficulty

Preparation:

55 min.

Preparation

Calories:

404

calories

Calories

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Nutritional values

1 cake contains
(Percentage of daily recommendation)

Calorie	404 kcal	(19 %)
Protein	4.14 g	(4 %)
Fat	20.92 g	(18 %)
Carbohydrates	50.86 g	(34 %)
Sugar added	35.77 g	(143 %)
Roughage	0.34 g	(1 %)

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more nutritional values

Vitamin A	199.23 mg	(24,904 %)
Vitamin D	0.54 μg	(3 %)
Vitamin E	1.78 mg	(15 %)
Vitamin B₁	0.11 mg	(11 %)
Vitamin B₂	0.17 mg	(15 %)
Niacin	1.45 mg	(12 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	42.43 μg	(14 %)
Pantothenic acid	0.18 mg	(3 %)
Biotin	0.35 μg	(1 %)
Vitamin B₁₂	0.37 μg	(12 %)
Vitamin C	0.04 mg	(0 %)
Potassium	52.76 mg	(1 %)
Calcium	69.09 mg	(7 %)
Magnesium	6.32 mg	(2 %)
Iron	1.14 mg	(8 %)
Iodine	15.48 μg	(8 %)
Zinc	0.24 mg	(3 %)
Saturated fatty acids	12.79 g
Cholesterol	93.67 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cakes

For the cupcakes: ⅔ cup
butter (softened); ⅔ cup
superfine caster sugar; 1 ½ cups
self-rising flour (sifted); 3
eggs (beaten); 2 tablespoons
cocoa powder

For the topping: ½ cup
cream cheese; ¼ cup
unsalted butter; 2 ½ cups
powdered sugar; 2 tablespoons
cream (48% fat); 1 pinch
salt; ½ teaspoon
Coconut essence; ½ teaspoon
vanilla extract; ½ cup
desiccated coconut

To decorate: Shredded coconut

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Preparation steps

For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.

Place all the ingredients in a mixing bowl and whisk with an electric whisk until blended. Alternatively beat well with a wooden spoon.

Spoon the mixture into the paper cases and bake for 20-25 minutes until golden and springy to the touch. Remove from the tin and place on a wire rack to cool completely.

For the topping: beat the cream cheese and butter until light and fluffy. Gradually sift in the icing sugar, beating until smooth.

Beat in the cream, salt, coconut essence and vanilla. Continue beating until smooth and spreadable. Stir in the coconut.

Spoon into a piping bag and pipe onto the cupcakes. Sprinkle with flaked coconut and chill until ready to serve.