Chocolate Coconut Cream Cake

Indulge in the luscious layers of our Chocolate Coconut Cream Cake, a decadent dessert perfect for any occasion. This moist chocolate cake is crafted with a rich cocoa batter, enhanced by the magic of boiling water for extra tenderness. Sandwiched between the layers is a velvety coconut cream filling, made with creamy coconut milk and sweetened shredded coconut, offering a tropical twist to the classic chocolate cake. The cake is then frosted with an airy whipped cream frosting and sprinkled with a snowy layer of coconut for a stunning finish. Ideal for chocolate and coconut lovers alike, this show-stopping dessert is easy to make with simple ingredients and delivers a luxurious flavor that will captivate your taste buds. Perfect for gatherings, birthdays, or simply treating yourself, this cake is a must-try masterpiece.

Nutriscore Rating: 46/100

Prep Time:30 mins

Cook Time:35 mins

Total Time:65 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 cup Coconut milk (full-fat)
• 2 tablespoons Cornstarch
• 1 cup Powdered sugar
• 1 cup Sweetened shredded coconut
• 1.5 cups Heavy whipping cream
• 0.5 cup Butter

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper.

Step 2

In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Step 3

In another bowl, whisk together eggs, milk, vegetable oil, and vanilla extract. Gradually add the wet ingredients into the dry ingredients and mix until smooth.

Step 4

Slowly stir in the boiling water. The batter will be thin; this is normal.

Step 5

Divide the batter evenly between the prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Step 7

To make the coconut cream filling, whisk 1 cup coconut milk with 2 tablespoons cornstarch in a small saucepan. Cook over medium heat, stirring constantly, until thickened. Let cool completely and then mix in 1/2 cup powdered sugar and shredded coconut.

Step 8

For the frosting, beat the heavy whipping cream, remaining powdered sugar, and vanilla extract until stiff peaks form.

Step 9

To assemble, place one cake layer on a serving plate and spread the coconut cream filling evenly on top. Add the second cake layer, then frost the entire cake with the whipped cream frosting.

Step 10

Finish by sprinkling additional shredded coconut over the top of the cake. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Nutrition Facts

Serving size	(2471.9g)

Amount per serving	% Daily Value*
Calories	7548.0

Total Fat 442.3g	0%
Saturated Fat 232.3g	0%
Polyunsaturated Fat 70.3g
Cholesterol 1024.5mg	0%
Sodium 6102.0mg	0%
Total Carbohydrate 905.6g	0%
Dietary Fiber 82.0g	0%
Total Sugars 573.3g
Protein 90.1g	0%

Vitamin D 207.3IU	0%
Calcium 679.3mg	0%
Iron 50.1mg	0%
Potassium 4273.3mg	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: 50.0%

Protein: 4.5%

Carbs: 45.5%