• 1. Preheat the oven to 180°C (356°F)
• 2. Line 2 8" cake pans with baking parchment and oil
• 3. Add all of the dry ingredients to a bowl and mix together with a fork. Set aside
• 4. In another bowl add the wet ingredients together and whisk to combine
• 5. Tip the wet ingredients into the bowl with the dry ingredients . Fold together gently then add the coffee
• 6. Mix together briskly, but don't over mix or you will get bread instead of cake.
• 7. Divide the mixture between the 2 can pans and bake for 30 mins. Test with a skewer to check it is cooked through and the skewer comes out clean.
• 8. Allow the cakes to cool completely on a wire rack before adding buttercream.

Chocolate Buttercream

• 1. Add the butter to a standard mixer with a balloon whisk attachment.
• 2. Add the icing sugar and the cacao powder to the mixer and mix slowly to combine.
• 3. Once incorporated , add the milk and mix on high until it becomes creamy and spreadable .
• 4. Spread half of the mixture over the bottom cake then place the second cake on top of the first.
• 5. Spread the remaining buttercream on top of the cake and sprinkle over the desiccated coconut.