Chocolate Coconut Cream Cake Recipe - Allrecipes.com
Chocolate Coconut Cream Cake Recipe
  • READY IN ABOUT 2 hrs

Chocolate Coconut Cream Cake

Recipe by  

"I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like."

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Ingredients Edit and Save

Original recipe makes 1 layer cake Change Servings
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  • PREP

    30 mins
  • COOK

    25 mins
  • READY IN

    1 hr 55 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
  3. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
  4. Stir flour, baking powder, and salt in a bowl; set aside.
  5. Whisk egg whites, milk, and coconut extract in a separate bowl.
  6. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
  7. Pour batter into prepared cake pans and smooth tops with a spatula.
  8. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  9. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
  10. Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
  11. Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
  12. Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
  13. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
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Reviews More Reviews

May 05, 2012

Really great combination of flavors! Everyone raved about the taste! I did use a dark chocolate fudge cake mix as a short cut. I had way too much filling for just the middle of the cake so I cut a shallow cone out of the top of the cake and placed the rest of the filling in the cone. I topped it with the cake piece I cut out. The filling runs considerably even after refrigerating it. My cake circle and the bottom layer of the cake were covered in the filling. Thankfully, the ganache does cover the filling that runs. I placed toasted coconut on the sides to hide imperfections from the filling flood.

 
Oct 14, 2013

The rating is not for the taste, but for putting the cake together. the cream spills everywhere. can someone explain to me how can i keep the cream on the cake rather than on the plate??

 

6 Ratings

Apr 12, 2013

Our kids loved it.

 
Mar 31, 2013

Sooo good. The cake part was normal, but the chocolate and coconut toppings were amazing. I didn't have coconut extract, so I used vodka and dried coconut to make some. I also toasted the coconut instead of using food coloring. Everyone loved this recipe!

 
Jun 13, 2012

The recipe is awesome! The cake is very moist and the ganache on top is a perfect finish to a super tasty cake. I ended up with more coconut-condensed milk sauce but it was great to save in the fridge and pour over the cake after it's been served. Yummy yummy dish! thanks

 

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Nutrition

  • Calories
  • 710 kcal
  • 36%
  • Carbohydrates
  • 91.8 g
  • 30%
  • Cholesterol
  • 76 mg
  • 25%
  • Fat
  • 35.3 g
  • 54%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 11 g
  • 22%
  • Sodium
  • 292 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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