Chocolate coconut cake recipe. A fluffy and moist chocolate cake with a delicious coconut filling, all topped with a creamy chocolate ganache. If you like coconut, you will love this cake!
Prep time: 50mins | Cook time: 25mins | Yield: 10-12 servings
Step-by-Step Video Recipe:
Written Recipe:
Chocolate Coconut Cake Recipe
Yield:
10-12 servings
Prep Time:
50 minutes
Cook Time:
25 minutes
 A fluffy and moist chocolate cake with a delicious coconut filling, all topped with a creamy chocolate ganache. If you like coconut, you will love this cake!Â
Ingredients
For the Chocolate Cake:
- 1 3/4 cups (210g) All-purpose flour
- 1/3 cup (30g) Unsweetened cocoa powder
- 2 tsp (8g) Baking powder
- 1/2 tsp (3g) Baking soda
- 1/4 tsp (1g) Salt
- 1 cup (200g) Granulated sugar
- 2 large eggs at room temperature
- 1/3 cup (75g) Vegetable oil
- 1 tsp (5g) Vanilla extract
- 3/4 cup (180g) Milk at room temperature
- 1 Tbsp (15g) Vinegar or lemon juice
- 2/3 cup (160g) Warm water
For the Coconut Filling:
- 1 1/3 cups (397g) Sweetened condensed milk
- 2/3 cup (160g) Milk
- 1 1/2 cups (90g) Desiccated coconut* (see note for fresh coconut)
For the Chocolate Ganache:
- 150g (about 1 cup) Milk chocolate
- 1/3 cup (80g) Heavy cream (bring to room temperature)
Instructions
For the Chocolate Cake:
- Line the bottom of a 10in (25cm) round cake pan or baking dish with parchment paper. Set it aside.
- Preheat the oven to 350°F (180°C).
- Sift the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add the sugar and whisk to combine the dry ingredients.
- Add the eggs, vegetable oil, vanilla, milk, vinegar and water. Whisk gently until just combined. Don’t overmix the batter.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before adding the filling.
For the Coconut Filling:
- Combine the condensed milk, desiccated coconut, and regular milk in a large saucepan. The mixture will bubble vigorously, so make sure to use a large saucepan to avoid any splashing.
- *Note: Desiccated coconut absorbs more liquid than fresh coconut, so if using fresh coconut, add only 1/4 cup of regular milk.
- Cook over medium heat, stirring constantly for about 5 to 10 minutes or until the liquid is reduced.
- Let it cool completely at room temperature, or pop it in the fridge for a few minutes.
Assembling the cake:
- Unmold the cake and remove the parchment paper. Cut the cake into two rounds.
- Place the first cake layer on a serving plate or baking dish.
- Spread the coconut filling over the cake and place the remaining cake layer on top.
- Store it in the fridge while making the ganache.
For the Chocolate Ganache:
- Combine the chocolate and heavy cream in a medium bowl. Melt using a double boiler or microwave in 30-second intervals, stirring until smooth.
- Refrigerate for 20-30 minutes, stirring occasionally until creamy.
- Spread the chocolate ganache over the cake and sprinkle chocolate sprinkles on top.
Notes
Keep the cake refrigerated and remove it from the fridge about 30 minutes before serving.Â
