Chocolate Coconut Cream Cake

Chocolate Coconut Cream Cake

NinjaPirateDragon 0

"I had to make this cake at work on Easter and it was just beautiful so I made it at home and jazzed it up. You will be quite happy with this cake. Color the coconut on top any color you like."

Ingredients 1 h 55 m {{adjustedServings}} servings 710 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 710 kcal
  • 36%
  • Fat:
  • 35.3 g
  • 54%
  • Carbs:
  • 91.8g
  • 30%
  • Protein:
  • 11 g
  • 22%
  • Cholesterol:
  • 76 mg
  • 25%
  • Sodium:
  • 292 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
  3. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
  4. Stir flour, baking powder, and salt in a bowl; set aside.
  5. Whisk egg whites, milk, and coconut extract in a separate bowl.
  6. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.
  7. Pour batter into prepared cake pans and smooth tops with a spatula.
  8. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.
  9. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
  10. Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.
  11. Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.
  12. Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.
  13. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
Tips & Tricks
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Too much chocolate is just enough with this moist, prize-winning cake.

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This quick-and-easy chocolate cake is so moist and rich.

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Reviews 5

  1. 6 Ratings


Really great combination of flavors! Everyone raved about the taste! I did use a dark chocolate fudge cake mix as a short cut. I had way too much filling for just the middle of the cake so I cut a shallow cone out of the top of the cake and placed the rest of the filling in the cone. I topped it with the cake piece I cut out. The filling runs considerably even after refrigerating it. My cake circle and the bottom layer of the cake were covered in the filling. Thankfully, the ganache does cover the filling that runs. I placed toasted coconut on the sides to hide imperfections from the filling flood.


The rating is not for the taste, but for putting the cake together. the cream spills everywhere. can someone explain to me how can i keep the cream on the cake rather than on the plate??


Our kids loved it.