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Delicious Chocolate Coconut Cream Cake topped with coconut flakes and chocolate drizzle.

Chocolate Coconut Cream Cake

A deliciously moist cake combining rich chocolate and creamy coconut, making it a perfect dessert for any celebration.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.75 cups all-purpose flour
  • 1.75 cups sugar
  • 0.75 cups cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water The batter will be thin.
Coconut Cream Filling
  • 1 cup coconut cream
  • 1.5 cups shredded coconut
  • 1 cup heavy cream
  • 0.25 cups powdered sugar

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, mix flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla to the dry ingredients, and beat on medium speed for 2 minutes.
  4. Stir in boiling water (the batter will be thin). Pour evenly into prepared pans.
  5. Bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Cool in pans for 10 minutes, then remove to wire racks to cool completely.
Coconut Cream Preparation
  1. In a bowl, whip heavy cream with powdered sugar until soft peaks form.
  2. Fold in coconut cream and shredded coconut.
Assembly
  1. Once the cakes are cool, layer with the coconut cream mixture in between.
  2. Frost the top with remaining coconut cream and sprinkle with shredded coconut.
  3. Serve and enjoy!

Notes

Make sure your cakes are completely cool before frosting to avoid melting. For extra moisture, consider adding espresso powder to enhance the chocolate flavor.