🍫🥥 Rich & Moist Chocolate Coconut Layer Cake
Tropical chocolate indulgence in every bite!
📝 Description
This cake is pure chocolate-coconut heaven: ultra-moist chocolate cake layers, filled with light and creamy coconut frosting, and topped with a smooth chocolate ganache and toasted coconut flakes. Whether you serve it at a party or enjoy a slice with your coffee, it’s an irresistible tropical twist on a classic chocolate cake! ✨
🍽️ Ingredients
For the Chocolate Cake (2–3 layers, 8 or 9 inch pans):
• 200 g (1 cup) granulated sugar
• 150 g (¾ cup) brown sugar
• 180 g (1½ cups) all-purpose flour
• 75 g (⅔ cup) unsweetened cocoa powder
• 1½ tsp baking soda
• 1½ tsp baking powder
• ½ tsp salt
• 2 large eggs
• 240 ml (1 cup) buttermilk or milk + 1 tbsp lemon juice
• 120 ml (½ cup) vegetable oil
• 1 tsp vanilla extract
• 240 ml (1 cup) hot coffee or hot water (to enhance chocolate flavor)
For the Coconut Frosting:
• 200 ml (¾ cup + 1 tbsp) heavy cream (or coconut cream for a stronger flavor)
• 250 g (1 cup) mascarpone or cream cheese
• 3 tbsp powdered sugar (adjust to taste)
• 100 g (1 cup) shredded coconut (unsweetened or sweetened)
• 1 tsp vanilla extract
For the Chocolate Ganache Topping:
• 120 ml (½ cup) heavy cream
• 120 g (4 oz) dark or semi-sweet chocolate, chopped
• 1 tbsp butter (optional, for shine)
For Decoration:
• Toasted coconut flakes or shredded coconut 🥥
• Chocolate shavings or curls (optional)
• A few whole strawberries or raspberries for color (optional)
👩🍳 Instructions
1. Make the Chocolate Cake Layers
1 Preheat oven to 175°C / 350°F. Grease and line 2 or 3 round cake pans.
2 In a large bowl, whisk together flour, cocoa, sugars, baking powder, baking soda, and salt.
3 Add eggs, milk (or buttermilk), oil, and vanilla. Beat until well combined.
4 Stir in hot coffee or water — the batter will be thin, but that’s perfect.
5 Divide evenly between pans.
6 Bake for 25–30 minutes, or until a toothpick comes out clean.
7 Let cool completely before frosting.
2. Make the Coconut Frosting
1 Whip the cream (or coconut cream) until soft peaks form.
2 In another bowl, beat mascarpone (or cream cheese) with powdered sugar and vanilla.
3 Fold the whipped cream into the mascarpone.
4 Gently stir in shredded coconut. Chill for 15–30 minutes before using.
3. Make the Ganache
1 Heat the cream in a saucepan until just about to boil.
2 Pour over chopped chocolate and let sit for 1–2 minutes.
3 Stir until smooth. Add butter if using. Let cool slightly to thicken.
4. Assemble the Cake
1 Place one cake layer on your serving plate.
2 Spread a generous layer of coconut frosting.
3 Repeat with the next layer(s).
4 Cover the top of the cake with ganache and let it gently drip down the sides.
5 Sprinkle toasted coconut on top.
6 Chill for at least 1 hour before slicing for clean layers.
🧁 Serving Tips
• Serve chilled or at room temperature.
• Perfect with a cup of strong coffee or tropical iced tea! ☕🌴
• Store in the fridge, covered, for up to 3 days.