2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon instant coffee
1 cup coconut milk or watered down coconut cream
2 large eggs
2 teaspoons vanilla extract
1 cup of boiling water

• Put all dry ingredients in a bowl , whisk eggs and add coconut milk and vanilla. 
  
• Mix in with the dry ingredients and slowly start add the boiling water as you mix on medium speed.
• Pour into a lined tin or two if you want to add butter cream into the centre.

Bake in moderate oven 180 degrees 30-40 for single tin or 20-25 if split, this depends on your oven. 

Allow to cool 10-15 mins before icing with butter cream.

Buttercream
1½ cups butter softenened
1 cup unsweetened cocoa
5 cups confectioner’s sugar
½ cup milk
2 teaspoons vanilla
½ teaspoon instant coffee

• Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps.
• Cream together butter and cocoa powder until well-combined.
• Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.
• Add vanilla extract and espresso powder and combine well.