There’s a distinct possibility I neglected to post this recipe back with THAT cake and THAT buttercream (and originally with THOSE brownies).
I didn’t really like these photos at the time and figured that I’d re-shoot it sooner than later, but life got in the way (as life does), and for the longest time no one asked about the Whipped Chocolate Coconut Cream filling piece of the puzzle…
But the aforementioned cake and buttercream eventually set the world (or at least the allergy-friendly party / cake for breakfast world) on fire and one after another you’ve all asked me about the elusive filling. The easiest thing to do was to simply post what I should have posted years ago (and backdate it just because).
Luckily, regardless of my feelings on the photos, Whipped Chocolate Coconut Cream is pretty darn good. In the cake it adds a slightly lighter layer between the crazy rich cake and the decadent buttercream frosting, and on toast or porridge (don’t look at me that way, you know you want to try) it works pretty well too.
Makes a generous 1 cup of filling, sufficient to fill a 2-layer cake. Double recipe to fill 4 layers. INGREDIENTS METHOD Refrigerate 1 large or two smaller cans of coconut cream overnight. Open carefully and scoop the thick cream into a bowl, leaving any clear(ish) water in the bottom of the can. Save the water for another use. Beat cold coconut cream with a hand-mixer or whisk until smooth and thick. Sift over cocoa powder and beat again. Whisk in maple syrup (or coconut sugar dissolved in 1 tsp water). Refrigerate until needed, then whisk once again before spreading onto the top, or between, cake layers. COOK’S NOTES vegan // vegetarian // gluten-free // dairy-free // nut-free // refined sugar-free //Whipped Chocolate Coconut Cream
Lightly sweetened, chocolaty, coconutty, simply dreamy.
soy-free // probably paleo
Hello, can I freeze this icing?
Hi Amy, as a filling between two layers in a cake it will be fine, on it’s own I’ve never tried but wouldn’t recommend it as it’s best made fresh. ~ JJ
Is this good for piping
Hi Lily, possibly, but only so much as whipped coconut cream is good for piping – ie it really depends on the coconut cream you use, how much stabiliser/emulsifier it has in it (see the Cook’s Note above). I’d test it first! ~ JJ
Hi, In my country it’s really hard to find coconut cream, can I use coconut milk?
Hi Emma, no, you need the full fat (first pressing) coconut cream. Coconut milk has much more water added and won’t whip unless it has a ton of thickeners added in production. ~ JJ
Hi does this have an obvious coconut flavour as I’m not a fan of coconut really?
As the main ingredient is coconut cream you may want to find another recipe if you’re not a fan of coconut. ~ JJ
HI! I’m super excited about this cake! It’s for my 3yo son’s bday, so hoping it’s sweet enough for him haha I did end up adding a little powdered sugar to the cauli/avocado frosting. I was wondering about the coconut cream filling, though. My can of cream is just coconut with no additives, and it didn’t get to a smooth consistency at all. It looks like tiny little balls and a little liquidy. I did only refrigerate it for a couple hours. Do you think that’s the problem? I might regret this, but I’m warming some of the left over coconut liquid with arrow root powder to make a paste and will mix it in when cool. Crossing my fingers! We’ll put it in oatmeal otherwise, like you mentioned!
Hi Kimber, I hope it turned out for you, the arrowroot is a good idea. Natural coconut cream can get little tiny balls of coconut oil that harden because they aren’t emulsified into the cream. I put the chocolate coconut cream on top of porridge but, not sure about adding oatmeal to it though. A bit of coconut flour can often thicken it up as well but will make the texture a touch grainier. ~ JJ