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–+ servings

Chocolate Coconut Layer Cake

This is the most amazing Chocolate Coconut Layer Cake! Two layers of incredibly moist and soft chocolate coconut cake. In between the chocolate cake layers is a delicious coconut layer. The whole cake is covered with a incredible and easy chocolate ganache frosting that will make you want to reach for a second slice.
5 fra 1 stemme
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 639 kcal

Equipment

Ingredients
 
 

CHOCOLATE COCONUT CAKE

  • 240 g warm coffee or water for instant coffee use 1.5 teaspoon of instant coffee
  • 240 g all-purpose flour
  • 4 teaspoon cornstarch
  • 50 g unsweetened shredded coconut
  • 300 g granulated sugar
  • 50 g unsweetened Dutch cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 110 g vegetable oil
  • 180 g sour cream room temperature
  • 2 large eggs room temperature
  • 2 teaspoon vanilla extract

CHOCOLATE GANACHE FROSTING

  • 190 g dark chocolate chips
  • 150 g butter cut into small cubes
  • 75 g granulated sugar
  • 150 g heavy cream
  • ½ teaspoon vanilla extract

COCONUT FILLING

  • 100 g unsweetened shredded coconut
  • 110 g sweetened condensed

Instructions
 

CHOCOLATE COCONUT CAKE

  • Preheat the oven at 170ºC/340ºF conventional oven and line 2x 20 cm/8 inch baking pan with parchment paper.
  • Start by making the coffee and weigh it out so it can cool down a bit while preparing the other ingredients.
    240 g warm coffee or water
  • In a bowl, sift all of the dry ingredients together. Give it a stir to make sure everything has been combined.
    240 g all-purpose flour, 4 teaspoon cornstarch, 50 g unsweetened shredded coconut, 300 g granulated sugar, 50 g unsweetened Dutch cocoa powder, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon salt
  • In another mixing bowl add all of the wet ingredients, including the coffee, and with a hand whisk, whisk them together until combined. Be sure to not mix the ingredients too vigorously so the eggs don’t get over mixed.
    110 g vegetable oil, 180 g sour cream, 2 large eggs, 2 teaspoon vanilla extract
  • Slowly pour the wet ingredients into the dry while gently stirring it all together. Make sure there are no lumps left in the batter.
  • Pour the cake batter into the prepared baking tins and bake them for 28-30 minutes or until a cake tester comes out clean.
  • Let the cakes cool on a cooling rack. After 5 minutes, gently remove the cakes from the cake tins and let the cakes cool down completely.

CHOCOLATE GANACHE FROSTING

  • While the cake layers bake, make the frosting.
  • Melt all of the ingredients together in a saucepan over medium heat. With a rubber spatula, constantly fold the mixture together as it heats up. Once all of it has melted and combined, transfer it to a baking tray, or similar, so it can cool down faster, and cover it with plastic wrap that touches the surface of the frosting. Let it cool down in the fridge for 1-2 hours, or until a spreadable consistency.
    75 g granulated sugar, 150 g butter, 190 g dark chocolate chips, 150 g heavy cream, ½ teaspoon vanilla extract

COCONUT FILLING

  • Mix together the shredded coconut and sweetened condensed milk until uniform. Cover and set it aside, on the kitchen counter, until ready to assemble the cake.
    100 g unsweetened shredded coconut, 110 g sweetened condensed

ASSEMBLING

  • Start by cutting the very top of the cooled down cake layers so they have an even top. Place one of the cake layers on your serving dish or cake board on your turntable. If you don’t have a turntable, don’t worry, you can easily decorate the cake without it.
  • Add the coconut filling and using a spoon, a small spatula or your fingers, gently press the coconut filling into an even layer. Make sure to leave the very outer edges of the cake free so the coconut filling doesn’t get mixed into the frosting once it’s added.
  • Place the other cake layer on top of coconut filling. Then start by adding the frosting on the side of the layer cake so it fills in the grab between the two cake layers.
  • Add the remaining frosting, and even it out over the cake. Finely decorate with shredded coconut. Store it in the refrigerator.

Nutrition

Calories: 639kcalCarbohydrates: 71gProtein: 7gFat: 39gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 2gCholesterol: 80mgSodium: 483mgPotassium: 317mgFiber: 3gSugar: 48gVitamin A: 655IUVitamin C: 1mgCalcium: 135mgIron: 2mg
Keyword chocolate buttercream, chocolate cake, chocolate ganache, coconut
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