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Chocolate Coconut Layer Cake

A delicious chocolate coconut layer cake featuring moist chocolate layers with coconut filling and frosting

Ingredients

Scale
  • 1.5 sticks (170g) unsalted butter, softened
  • 2 cups (400g) sugar
  • 3 large eggs, room temperature
  • 2 cups (242g) all purpose flour
  • 0.75 cups (69g) unsweetened cocoa powder
  • 1.5 teaspoons (7g) baking powder
  • 1 teaspoon (6g) baking soda
  • 1.5 cups (355g) buttermilk
  • 2 teaspoons (8g) vanilla
  • 0.5 cup (104g) vegetable oil
  • 1 cup (75g) flaked sweetened coconut
  • 100g unsweetened shredded coconut
  • 110g sweetened condensed milk
  • 190g dark chocolate chips
  • 150g butter for frosting
  • 150g heavy cream
  • 0.5 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F and prepare three 8-inch cake pans with parchment paper
  2. In a medium bowl, whisk together flour, cocoa powder, baking powder, and baking soda. Set aside
  3. In another bowl, combine buttermilk, oil, and vanilla. Set aside
  4. In a mixer bowl, beat softened butter at medium speed until smooth
  5. Gradually add sugar and continue mixing 3-5 minutes until lightened and fluffy
  6. Add eggs one at a time, mixing until yolk disappears
  7. Alternately add flour mixture and buttermilk mixture, beginning and ending with dry ingredients
  8. Fold sweetened coconut into the chocolate cake batter
  9. Divide batter equally between prepared cake pans
  10. Bake at 350°F for 25-30 minutes until a toothpick inserted comes out crumb-free
  11. Remove from oven and let cool completely
  12. For frosting, beat butter until smooth, add powdered sugar, coconut extract, and heavy cream
  13. Assemble layers with coconut filling between each layer
  14. Frost entire cake with coconut buttercream frosting
  15. Garnish with coconut flakes and chopped dark chocolate

Notes

Allow eggs to reach room temperature before mixing for best results. Do not overmix batter as this can result in a dense cake. For enhanced flavor, use high-quality chocolate chips.

Nutrition

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