Chocolate Coconut Cake
A chocolate coconut cake combines the rich flavors of chocolate with the tropical taste of coconut. The cake features a moist chocolate sponge, often topped with a glossy chocolate ganache, and generously covered in shredded coconut. This delightful dessert is perfect for those who enjoy the contrast of creamy chocolate and the sweet, nutty texture of coconut, making it a crowd-pleasing treat.
Equipment
- Mixing bowls
- Electric mixer or whisk
- 9-inch round cake pans (2),
- parchment paper,
- Cooling rack
- Spatula
- Measuring cups and spoons
Ingredients
Cake Batter:
- 500 grams flour
- 260 grams butter
- 200 milliliters milk
- 300 grams sugar
- 4 eggs beaten
- 1/2 tsp salt
- 3 tsp baking powder
- 1 1/2 tsp vanilla extract
Topcoat:
- 150 grams coconut
- 37.5 grams cocoa powder
- 225 milliliters water
- 337.5 grams powdered sugar
Instructions
Preheat Oven:
- Preheat your oven to 180°C (350°F). Grease and flour your cake pans or line them with parchment paper.
Prepare the Cake Batter:
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the prepared cake pans.
Bake:
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Prepare the Topcoat:
- In a medium saucepan, combine the water, cocoa powder, and powdered sugar. Cook over medium heat, stirring constantly, until the mixture is smooth and begins to thicken.
- Stir in the coconut and continue cooking for a few more minutes until the topcoat has thickened to your desired consistency.
Assemble the Cake:
- Once the cakes are completely cool, spread the topcoat evenly over the top of one layer of cake.
- Place the second layer on top and spread the remaining topcoat over the entire cake.
Serve:
- Allow the cake to set for a few minutes before slicing and serving.
Notes
Cream butter and sugar until light and fluffy. Mix the batter gently after adding flour to keep it light. Use room temperature ingredients for the best texture.
Adjust the topcoat thickness by adding water if too thick, or simmering longer if too thin. Stir frequently to avoid burning.