1. Recipes

How to Make Chocolate Coconut Cream Cake - A Step-by-Step Guide

Indulge in the decadent and rich flavors of chocolate and coconut with this irresistible Chocolate Coconut Cream Cake. This dreamy dessert is perfect for any special occasion or when you simply crave a slice of heaven. With its luscious layers of moist chocolate cake, creamy coconut filling, and silky ganache topping, this cake is sure to impress your family and friends.

What makes this cake truly special is the combination of chocolate and coconut, which have long been a match made i...

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Ingredients

  • ¾ cup unsalted butter, softened
  • 1 ½ cups white sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 6 egg whites
  • ¾ cup milk
  • 2 teaspoons coconut extract
  • 1 (14 ounce) can sweetened condensed milk
  • ¼ cup heavy whipping cream
  • 1 teaspoon vanilla extract
  • ¾ cup sweetened flaked coconut
  • ½ cup heavy whipping cream
  • 8 ounces semisweet chocolate, chopped
  • 1 cup sweetened flaked coconut
  • 2 drops food coloring, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 25 mins
  • Additional Time: 1 hr
  • Total Time: 1 hr 55 mins
  • Servings: 10
  • Yield: 1 layer cake

  • Preheat oven to 350 degrees F (175 degrees C).
  • Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
  • Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
  • Stir flour, baking powder, and salt in a bowl; set aside.
  • Whisk egg whites, milk, and coconut extract in a separate bowl.
  • Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
  • Pour batter into prepared cake pans and smooth tops with a spatula.
  • Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  • Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
  • Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
  • Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
  • Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
  • Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.

    • Nutrition

    710 cal.

    • Total Fat: 35g
    • Saturated Fat: 23g
    • Cholesterol: 76mg
    • Sodium: 292mg
    • Total Carbohydrate: 92g
    • Dietary Fiber: 4g
    • Total Sugars: 68g
    • Protein: 11g
    • Vitamin C: 1mg
    • Calcium: 209mg
    • Iron: 3mg
    • Potassium: 299mg

    Categories

    Chocolate recipes
    Coconut recipes
    Cream recipes
    Cake recipes