Chocolate Coconut Cream Cake recipe

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Ingredients

¾ cup unsalted butter, softened
1 ½ cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 egg whites
¾ cup milk
2 teaspoons coconut extract
1 (14 ounce) can sweetened condensed milk
¼ cup heavy whipping cream
1 teaspoon vanilla extract
¾ cup sweetened flaked coconut
½ cup heavy whipping cream
8 ounces semisweet chocolate, chopped
1 cup sweetened flaked coconut
2 drops food coloring, or as needed

Nutrition Info

710.1 calories
carbohydrate: 91.8 g
cholesterol: 75.9 mg
fat: 35.3 g
fiber: 3.6 g
protein: 11 g
saturatedFat: 22.7 g
servingSize: -
sodium: 292.3 mg
sugar: 68.4 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

1 layer cake

Recipe Note

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.

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