Chocolate Coconut Cream Cake

Chocolate Coconut Cream Cake

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NinjaPirateDragon 0

"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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1 h 55 m servings 710 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 91.8g
  • 30%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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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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...

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??

Our kids loved it.

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 coc...

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 ...

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