Chai Milk Stout Nitro Cake with Coconut Buttercream Frosting

By Sara Scott


3 cups all purpose flour
2 t. baking powder
1 t. ground cloves
1 t. ground cinnamon
1 t. allspice
1 t. baking soda
1/2 t. salt
1 cup butter, softened
2 cups brown sugar
2 eggs, beaten
1 can (13.65 oz) Chai Milk Stout Nitro

1/2 cup butter, softened
7 T. canned coconut cream
4 cups confectioners sugar



  1. Preheat oven to 375°.
  2. Grease and flour two 8″ round cake pans, line bottom pan with parchment paper.
  3. Sift flour, baking powder, spices, baking soda, and salt together in a medium bowl and set aside.
  4. In a large bowl cream together butter and brown sugar until light and fluffy. Add eggs and mix until combined.
  5. Alternating, add flour mixture and beer to bowl, mixing until batter is smooth.
  6. Pour evenly into prepared cake pans and bake on center rack for 40-50 minutes, or until toothpick inserted in the center of the cake comes out clean.


  1. Using a hand held mixer or stand mixer with the whisk attachment, combine the coconut cream and butter. (The coconut cream may take a bit to fully mix into the butter. Keep mixing! It will smooth out and look creamy.)
  2. With the mixer off, add 2 cups of the confectioners sugar. Beat on low speed until combined. Gradually add the remaining sugar, scraping down the sides of the bowl until fully combined.
  3. The frosting will be fairly liquidy. You may put it in the refrigerator until it is a thicker consistency, then frost your cake.
  4. If desired, top frosting with toasted unsweetened flaked coconut.