Heavenly Coconut Chocolate Cake

Heavenly Coconut Chocolate Cake sounds absolutely divine! Here’s a recipe that combines the rich flavors of chocolate with the tropical sweetness of coconut. Enjoy this moist, decadent cake that’s sure to impress anyone who tries it!

Heavenly Coconut Chocolate Cake

Ingredients

For the Cake:

• 1 3/4 cups (220g) all-purpose flour
• 1 1/2 cups (300g) granulated sugar
• 3/4 cup (75g) unsweetened cocoa powder
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup (240ml) buttermilk
• 1/2 cup (120ml) vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup (240ml) boiling water
• 1 cup (80g) shredded coconut (sweetened or unsweetened, based on preference)

For the Coconut Filling:

• 1 cup (240ml) coconut milk
• 1/2 cup (100g) granulated sugar
• 1/4 cup (60g) unsalted butter
• 1 cup (80g) shredded coconut
• 1 tablespoon cornstarch (optional, for thickening)

For the Chocolate Ganache:

• 1 cup (240ml) heavy cream
• 8 ounces (225g) semi-sweet chocolate, chopped
• 2 tablespoons unsalted butter

For Garnish:

• Extra shredded coconut (toasted or plain, optional)
• Fresh mint leaves (optional)

Instructions

1. Prepare the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add the buttermilk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Mix until smooth.
4. Gradually stir in the boiling water until the batter is well combined and smooth. The batter will be thin.
5. Fold in the shredded coconut.
6. Divide the batter evenly between the prepared pans.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool the cakes in the pans for 10 minutes, then transfer them to wire racks to cool completely.

2. Prepare the Coconut Filling:

1. In a medium saucepan, combine coconut milk, sugar, and butter. Heat over medium heat until the butter is melted and the sugar is dissolved.
2. Stir in the shredded coconut.
3. If you prefer a thicker filling, mix the cornstarch with a little coconut milk to form a slurry, then add it to the mixture and cook until thickened.
4. Allow the coconut filling to cool before using.

3. Prepare the Chocolate Ganache:

1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
2. Remove from heat and add the chopped chocolate. Let it sit for 2-3 minutes, then stir until smooth.
3. Stir in the butter until the ganache is glossy and well combined. Allow it to cool slightly before using.

4. Assemble the Cake:

1. Place one cake layer on a serving plate or cake stand. Spread the coconut filling evenly over the top.
2. Place the second cake layer on top of the filling.
3. Pour the chocolate ganache over the top of the cake, allowing it to drizzle down the sides.
4. Garnish with extra shredded coconut and fresh mint leaves if desired.

5. Serve and Enjoy:

1. Let the cake set for a bit so the ganache can firm up before slicing.
2. Serve and enjoy the rich, heavenly combination of coconut and chocolate!

This cake pairs wonderfully with a cup of coffee or a glass of cold milk. Happy baking!