Four-Layer Chocolate Coconut Cake
Ingredients
For the Cake
2 cups all-purpose flour
2 cups granulated sugar
¾ cup unsweetened cocoa powder
2 tsp baking powder
1½ tsp baking soda
1 tsp salt
1 cup buttermilk (room temp)
½ cup vegetable oil (or melted coconut oil)
2 large eggs (room temp)
2 tsp vanilla extract
1 cup hot coffee (or hot water for milder flavor)
Coconut Filling
1 cup heavy cream
3 cups sweetened shredded coconut
½ cup sugar
2 Tbsp butter
1 tsp vanilla extract
Chocolate Ganache Frosting
2 cups semisweet or dark chocolate chips
1 cup heavy cream
2 Tbsp butter
1 tsp vanilla extract
Optional Garnish
Toasted coconut flakes
Chocolate shavings
Step 1 – Bake the Cake
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, whisk flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add buttermilk, oil, eggs, and vanilla. Beat on medium speed until smooth.
Stir in hot coffee (batter will be thin).
Pour into pans and bake 30–35 min until a toothpick comes out clean.
Cool completely, then slice each cake in half horizontally for 4 thin layers.
Step 2 – Make the Coconut Filling
In a saucepan, combine cream, sugar, butter, and coconut.
Cook over medium heat, stirring until thickened and sticky (about 5–7 min).
Remove from heat, stir in vanilla, and cool completely.
Step 3 – Make the Ganache
Heat cream until just simmering.
Pour over chocolate chips in a bowl. Let sit 2 min, then stir until smooth.
Add butter and vanilla, stir until glossy. Cool slightly to spreadable consistency.
Step 4 – Assemble
Place first cake layer on a plate. Spread ⅓ of coconut filling.
Repeat with remaining cake layers and filling.
Frost top and sides with ganache.
Garnish with toasted coconut or chocolate shavings.
Step 5 – Chill & Serve
Chill at least 1 hour for clean slices.
Slice and enjoy this decadent, coconut-chocolate dream!
#fblifestyle #ComfortFood #cake #recipe #dessert