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Decadent Chocolate Coconut Cream Cake topped with coconut flakes

Chocolate Coconut Cream Cake

A rich and velvety dessert that combines decadent chocolate and fluffy coconut cream in every bite. Easy to make and perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs room temperature
  • 1 cup whole milk room temperature
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water do not skip this step
Filling and Topping Ingredients
  • 1 cup heavy cream
  • 1 cup coconut cream
  • ½ cup powdered sugar
  • 1 cup shredded coconut
  • as needed optional Chocolate shavings for garnish

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add eggs, milk, oil, and vanilla; beat on medium speed for about 2 minutes.
  4. Stir in boiling water (the batter will be thin). Pour into prepared pans.
Baking
  1. Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
  2. Let cakes cool in pans for 10 minutes, then remove to wire racks to cool completely.
Filling Preparation
  1. For the filling, whip heavy cream and coconut cream together with powdered sugar until stiff peaks form.
Assembly
  1. Place one cake layer on a serving plate, spread half of the cream mixture on top, then sprinkle with shredded coconut.
  2. Place the second cake layer on top and spread the remaining cream mixture and more shredded coconut on the top.
  3. Garnish with chocolate shavings if desired.
  4. Slice, serve, and enjoy!

Notes

Store in the fridge for about 3-4 days in an airtight container. Freeze individual slices for up to three months. Let slices thaw for about 30 minutes before serving.