🍫🥥 Chocolate Cake with Creamy Coconut Filling

Description

This Chocolate Cake with Creamy Coconut Filling is a rich, moist dessert that perfectly blends the deep flavor of chocolate with a sweet and creamy coconut center. The cake is layered with a luscious coconut mixture, then covered with silky chocolate frosting, making it an indulgent treat for birthdays, holidays, or any special occasion. It’s like enjoying a candy bar in cake form!

Ingredients For Chocolate Cake with Creamy Coconut Filling

For the Cake:

• 2 cups all-purpose flour

• 1 ¾ cups granulated sugar

• ¾ cup unsweetened cocoa powder

• 2 tsp baking powder

• 1 ½ tsp baking soda

• 1 tsp salt

• 2 large eggs

• 1 cup buttermilk (or milk + 1 tbsp vinegar)

• ½ cup vegetable oil (or melted butter)

• 2 tsp vanilla extract

• 1 cup boiling water (or hot coffee for richer flavor)

For the Coconut Filling:

• 2 cups shredded sweetened coconut

• 1 can (14 oz) sweetened condensed milk

• ½ cup heavy cream (or coconut cream)

• 2 tbsp unsalted butter, melted

• 1 tsp vanilla extract

For the Chocolate Frosting:

• 1 cup unsalted butter, softened

• 3 ½ cups powdered sugar

• ½ cup unsweetened cocoa powder

• ½ cup heavy cream (add more if needed)

• 2 tsp vanilla extract

Instructions

1. Prepare the Cake Layers

   • Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

   • In a large bowl, whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.

   • Add eggs, buttermilk, oil, and vanilla. Beat until smooth.

   • Stir in hot water (or coffee). The batter will be thin—this is normal.

   • Pour evenly into prepared pans and bake for 30–35 minutes, or until a toothpick comes out clean.

   • Cool completely before layering.

2. Make the Coconut Filling

   • In a medium saucepan, combine sweetened condensed milk, heavy cream, butter, and vanilla.

   • Cook on low heat, stirring, until thickened slightly (about 5–7 minutes).

   • Remove from heat, stir in shredded coconut, and let cool.

3. Prepare the Frosting

   • Beat butter until creamy.

   • Add powdered sugar, cocoa, and vanilla.

   • Slowly add heavy cream until smooth, fluffy, and spreadable.

4. Assemble the Cake

   • Place one cake layer on a serving plate. Spread the coconut filling evenly on top.

   • Place the second cake layer over the filling.

   • Frost the entire cake with chocolate frosting.

   • Optionally, garnish with toasted coconut or chocolate shavings.

Notes

• Use hot coffee instead of boiling water for a deeper chocolate flavor.

• Toast the shredded coconut before adding to the filling for a nuttier taste.

• Chill the cake slightly before slicing for cleaner layers.

Tips

• If the frosting is too thick, add a little more cream; if too thin, add powdered sugar.

• For a dairy-free version, use coconut milk and vegan butter substitutes.

• This cake tastes even better the next day as the flavors blend.

Servings

• Makes 12–14 slices

Nutritional Information (per slice, approx.)

• Calories: 460

• Protein: 6g

• Fat: 24g

• Carbohydrates: 58g

• Fiber: 3g

• Sugar: 42g

Benefits

• Coconut provides healthy fats and dietary fiber.

• Dark chocolate/cocoa is rich in antioxidants.

• A perfect dessert for celebrations that satisfies both chocolate and coconut lovers.

Q & A

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake layers a day in advance and store them wrapped at room temperature. The filling and frosting can also be made ahead and refrigerated.

Q: Can I freeze this cake?
A: Absolutely. Wrap the cake (unfrosted) in plastic wrap and freeze for up to 2 months. Thaw and assemble when ready.

Q: Can I use fresh coconut instead of shredded?
A: Yes, but make sure it’s finely grated and slightly sweetened for best results.

Q: How do I prevent the filling from spilling out?
A: Pipe a thin “ring” of frosting around the edge of the first cake layer before adding the filling—this will act as a barrier.