Indulge in the perfect blend of rich chocolate and tropical coconut with this Heavenly Coconut and Chocolate Layer Cake. This dessert is an absolute delight for chocolate and coconut lovers alike. The moist, decadent chocolate cake is layered with luscious coconut cream filling and frosted with silky coconut-flavored chocolate ganache. The final touch of shredded coconut and chocolate shavings makes this cake both visually stunning and incredibly delicious. Whether you’re making it for a birthday, holiday, or special occasion, this cake will leave your guests craving more!
Ingredients
For the Chocolate Cake:
- 2 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 2 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 2 ½ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 cup hot brewed coffee
For the Coconut Cream Filling:
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups sweetened shredded coconut
- ½ cup coconut milk
For the Coconut Chocolate Ganache:
- 1 ½ cups dark chocolate chips
- ¾ cup heavy cream
- ½ teaspoon coconut extract
- ½ cup unsalted butter
For Garnish:
- ½ cup sweetened shredded coconut (toasted)
- ¼ cup dark chocolate shavings
Instructions
Step 1: Prepare the Chocolate Cake
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
- Gradually add the dry ingredients, alternating with buttermilk. Start and end with the dry ingredients.
- Stir in the hot brewed coffee until just combined. The batter will be thin, but that’s normal!
- Divide the batter evenly among the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 2: Prepare the Coconut Cream Filling
- In a large bowl, beat heavy cream and powdered sugar until soft peaks form.
- Add vanilla extract and coconut milk, then continue whipping until the mixture is thick and fluffy.
- Gently fold in the shredded coconut. Cover and refrigerate until ready to use.
Step 3: Make the Coconut Chocolate Ganache
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not boil.
- Remove from heat and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then stir until smooth.
- Add the butter and coconut extract, stirring until fully melted and incorporated.
- Let the ganache cool slightly until it thickens but is still pourable.
Step 4: Assemble the Cake
- Place the first chocolate cake layer on a serving plate. Spread half of the coconut cream filling evenly over the top.
- Add the second cake layer and spread the remaining coconut filling over it.
- Place the final cake layer on top and gently press down.
- Pour the coconut chocolate ganache over the cake, allowing it to drip down the sides. Use a spatula to spread evenly.
- Sprinkle the top with toasted coconut and chocolate shavings for an elegant finish.
Serving & Storage
- Servings: 12-14 slices
- Calories per slice: ~450-500 kcal
- Store the cake in an airtight container in the refrigerator for up to 4 days.
- Let the cake sit at room temperature for about 15 minutes before serving for the best texture and flavor.
Final Thoughts
This Heavenly Coconut and Chocolate Layer Cake is pure bliss in every bite! The combination of moist chocolate cake, creamy coconut filling, and rich ganache makes it an irresistible dessert for any occasion. Whether you enjoy it with a cup of coffee or as a sweet ending to a meal, this cake is guaranteed to impress.
Try this recipe, and let the heavenly flavors transport you to dessert paradise!