Description
This rich and decadent Chocolate Coconut Cake combines the intense flavor of dark chocolate with creamy coconut layers for a luscious dessert perfect for any occasion. Moist chocolate sponge layers are filled with a smooth chocolate ganache and a creamy coconut filling made from coconut milk and shredded coconut. Finished with a ganache coat and decorative toppings, this cake is a tropical twist on a classic chocolate treat.
Ingredients
Scale
Chocolate Sponge Cake:
- 240 ml Canned Coconut Milk (at room temperature)
- 60 ml Water (at room temperature)
- 1 tbsp White Vinegar
- 85 ml Vegetable Oil
- 180 g Cane Sugar
- 2 tsp Vanilla Extract
- 210 g All Purpose Flour
- 35 g Cocoa Powder
- ¾ tsp Baking Powder
- 1½ tsp Baking Soda
- ¼ tsp Salt
Chocolate Ganache:
- 360 g Dark Chocolate
- 360 ml Whipping Cream
Creamy Coconut Filling:
- 270 ml Canned Coconut Milk (at room temperature)
- 150 g Powdered Sugar
- 8 g Cornstarch
- 90 g Unsweetened Shredded Coconut (or Desiccated Coconut)
- ½ tsp Vanilla Extract
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350℉ (175℃). Grease three 8-inch round cake tins with oil thoroughly and line them with baking paper to prevent sticking.
- Make Coconut Mixture: In a bowl, combine the canned coconut milk with the white vinegar and let it sit for 5 minutes until slightly curdled, which will help the batter react and create a tender crumb.
- Mix Wet Ingredients: Add the water, vegetable oil, and cane sugar to the coconut milk mixture. Whisk well until the mixture is smooth and homogenous.
- Prepare Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and avoid lumps.
- Combine Batter: Gradually mix the dry ingredients into the wet ingredients, stirring slowly until the batter is just combined. Avoid overmixing to maintain cake fluffiness.
- Bake Cake Layers: Divide the batter evenly among the prepared cake tins. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans before transferring to wire racks to cool completely.
- Prepare Chocolate Ganache: In a microwave-safe bowl, combine dark chocolate and whipping cream. Microwave for 30 seconds, stir until smooth and no lumps remain. Repeat in 30-second intervals as needed until ganache is silky. Cover with plastic wrap touching the surface and allow to set for 5-6 hours at room temperature or refrigerate for quicker setting.
- Make Creamy Coconut Filling: In a medium saucepan, combine canned coconut milk, powdered sugar, and cornstarch. Heat on low, stirring continuously until it comes to a boil and thickens slightly, about 20-30 seconds. Remove from heat, cool for 5-10 minutes, then stir in shredded coconut and vanilla extract until creamy. Transfer to a heatproof container, cover with cling wrap touching the surface, and refrigerate for 3-4 hours until chilled and thickened.
- Trim Cakes: Level the cooled cake layers by trimming the tops with a serrated knife to create even surfaces for stacking.
- Assemble Cake Layers: Place a small dollop of frosting on your cake stand or serving plate to secure the first cake layer. Place the layer down, spread 2-3 medium scoops of chocolate ganache evenly over it, followed by 2-3 scoops of creamy coconut filling. Repeat with second cake layer and repeat filling layers.
- Apply Crumb Coat: Spread a thin layer of ganache over the entire cake to seal in crumbs and smooth the surface. Refrigerate the cake for 30 minutes to set this layer.
- Final Ganache Coat: Apply the final, generous layer of ganache evenly over the cake. Smooth with an offset spatula for a neat finish.
- Decorate: Decorate the cake by piping or spooning additional creamy coconut filling decoratively and sprinkle with chocolate shavings for a beautiful presentation.
- Chill and Serve: Refrigerate the completed cake for at least 30 minutes to allow the frosting to set properly. Before serving, let the cake sit at room temperature for 10-15 minutes to enhance flavor and texture.
Notes
- Ensure canned coconut milk is well shaken before measuring for consistent texture.
- Use good-quality dark chocolate for ganache to achieve a rich and smooth finish.
- The cake layers can be baked a day ahead and stored wrapped airtight at room temperature.
- The creamy coconut filling can be made and refrigerated up to one week in advance.
- Allow cake to come to room temperature before slicing to avoid cracking and to enhance flavors.
- If vegan alternatives are preferred, substitute dairy cream with coconut cream and ensure dark chocolate is dairy-free.
- For best results, use an offset spatula when spreading ganache for smoothness.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: Fusion (Tropical-inspired Western style)
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 410 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 45 mg
Keywords: chocolate coconut cake, chocolate cake, coconut filling, ganache, tropical dessert, layered cake
