Chocolate Coconut Cream Cake

Directions

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.

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Reviews (4)

Your Rating:

8

MrsFisher0729

May. 5, 2012

"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 sha..." See morellow 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."

1

natashamommy

Apr. 12, 2013

"Our kids loved it...." See more"

1

nikkiann

Mar. 31, 2013

"Sooo good. The cake part was normal, but the chocolate and coconut toppings were amazing. I didn't have coconut extract, so I used vodka and dried coconut to make some. I also toasted the coconut i..." See morenstead of using food coloring. Everyone loved this recipe!"