Chocaroon Cake

Indulge in the ultimate fusion of chocolate decadence and tropical coconut bliss with this Chocaroon Cake! Featuring moist chocolate cake layers made with rich cocoa and a hint of vanilla, this dessert is elevated by a luscious coconut filling crafted from sweetened condensed milk and shredded coconut. Every bite is a harmonious blend of velvety chocolate, chewy coconut, and a drizzle of smooth, melted semi-sweet chocolate glaze that ties it all together. This easy-to-make showstopper is perfect for celebrations or whenever your sweet tooth craves something extraordinary. With just 20 minutes of prep time, this Chocaroon Cake is not only a feast for the palate but also a gorgeous centerpiece for any table. Serve it as a double-layer cake or keep it simple—either way, it’s a dessert no one will forget! Perfect keywords: Chocaroon Cake recipe, chocolate and coconut cake, easy dessert, coconut filling, chocolate glaze.

Nutriscore Rating: 53/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 12

Ingredients

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 0.75 cup unsweetened cocoa powder
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup whole milk
• 0.5 cup vegetable oil
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 1.5 cups sweetened shredded coconut
• 1 can (14 oz) sweetened condensed milk
• 1 cup semi-sweet chocolate chips

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.

Step 2

In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.

Step 3

Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and fully combined.

Step 4

Stir in the boiling water gradually. The batter will become thin, but this is normal.

Step 5

In a separate bowl, prepare the filling by mixing the shredded coconut and sweetened condensed milk until evenly combined.

Step 6

Divide the chocolate batter evenly between the prepared cake pans. Dollop spoonfuls of the coconut mixture onto the top of the batter in both pans, spreading it gently to create a thin layer.

Step 7

Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the chocolate portion comes out clean.

Step 8

Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.

Step 9

Once the cakes are cool, melt the chocolate chips in the microwave in 20-second intervals, stirring between each interval until smooth.

Step 10

Drizzle the melted chocolate over the tops of the cakes as a glaze, or spread it with an offset spatula for a more even finish.

Step 11

Layer the two cakes if desired for a double-layer Chocaroon Cake, or serve them individually.

Step 12

Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days.

Nutrition Facts

Serving size	(2232.9g)

Amount per serving	% Daily Value*
Calories	6699.0

Total Fat 265.1g	0%
Saturated Fat 118.9g	0%
Polyunsaturated Fat 68.8g
Cholesterol 536.3mg	0%
Sodium 5958.3mg	0%
Total Carbohydrate 1111.5g	0%
Dietary Fiber 91.2g	0%
Total Sugars 768.9g
Protein 128.3g	0%

Vitamin D 221.1IU	0%
Calcium 1749.7mg	0%
Iron 47.7mg	0%
Potassium 5146.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.5%

Protein: 7.0%

Carbs: 60.5%