Chocolate cake is the ultimate birthday cake in my opinion. Every time I make a birthday cake for someone – be sure there will be chocolate involved. Although for me I prefer the most common (and so simple) chocolate cake with sprinkles on top, which is my favorite cake on my birthday, I try to diversify and make chocolate cakes a little more special on other people’s birthdays.
This following chocolate cake was made for my mother’s birthday, and because she loves coconut so much, there was no doubt what other ingredient would go in this cake. I resembles in its flavors to Bounty chocolate bar and simply delicious if you like it.
The chocolate coconut cake is made of 2 layers of soft chocolate cake (with some coconut in the batter) filled with white chocolate and coconut cream and topped with dark chocolate ganache that’s also dripping on the sides. For decoration I used chocolate and coconut snow balls that made it look even cuter. This cake is a perfect for chocolate and coconut lovers and a great idea for birthdays and other special occasions.
Chocolate Coconut Layer Cake
For chocolate coconut cake:
- 200 grams dark chocolate
- 150 grams butter
- 150 grams (3/4 cup) sugar
- Pinch of salt
- 1 tsp. vanilla extract
- 4 large eggs
- 125 ml. (1/2 cup) coconut milk
- 140 grams (1 cup) all-purpose flour
- 35 grams (1/3 cup) ground coconut
- 1 tsp. baking powder
For white chocolate and coconut cream:
- 375 ml. (1 1/2 cups) cold whipping cream
- 1/2 tsp. coconut extract
- 150 grams white chocolate
- 50 grams (1/2 cup) ground coconut
To assemble the cake:
- 60 ml. (1/4 cup) coconut milk
- 100 grams (1 cup) ground coconut
For dark chocolate ganache:
- 100 grams dark chocolate
- 125 ml. (1/2 cup) whipping cream
- Pinch of salt
- Chocolate and coconut snowballs
Chocolate and coconut cake:
Preheat the oven to 170c degrees and grease the pan.
Chop the chocolate and put in a bowl. Add butter and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
Add sugar, salt and vanilla and whisk until combined.
Add the eggs one after the other, mixing well between additions.
Add coconut milk and mix until incorporated.
Add flour, ground coconut and baking powder and mix until uniform.
Pour the batter into the pan, straighten the top and bake for 25-30 minutes or until the cake is set to the touch and a skewer inserted in its center comes out with moist crumbs.
Cool completely at room temperature, than cool it for 1 hour in the refrigerator.
Cut the cake into 2 equal layers. Keep in the refrigerator until assembly.
White chocolate and coconut cream:
In a mixer bowl, whip cream and coconut extract into a stable whipped cream.
In a separate bowl, dissolve the white chocolate in the microwave or over double-boiler until it is completely melted.
Add 2-3 tablespoons of the whipped cream into the melted chocolate bowl and stir well to compare textures.
Add in the remaining whipped cream and gently fold until you get a uniform cream.
Add the ground coconut and fold until it spreads evenly in cream.
Assemble the cake:
Place a layer of cake on top of a serving dish and gently brush with coconut milk.
On the base of the cake, pour about 1/3 of the coconut cream and straighten to a uniform layer.
Top with the second layer of cake and brush with coconut milk.
Coat the cake evenly with the coconut cream on the sides and top. Keep approximately 1/4 of the cream in a piping bag fitted with 2 cm serrated piping tip for decoration.
With your hands, press some ground coconut to the cream on the edges of the cake and on the top.
Cool the cake for about an hour in the freezer.
Chop the chocolate and put in a bowl.
Add the cream and salt and melt together in the microwave or over double-boiler until everything is melted and the mixture is uniform.
Cool the ganache for about 1 hour at room temperature until it is slightly stabilized, but still relatively liquid.
Pour the ganache over the top of the cake and let it drizzle a bit on the sides as well.
Pipe mounds of the remaining coconut cream and decorate with chocolate and coconut snowballs.
- It is recommended to prepare the cake a day before serving, so that the layers will absorb some moisture from the cream. The chocolate balls should be added on the day of serving.
- Keep the cake in a closed container in the refrigerator for up to 5 days.
- It is recommended to remove the cake about 20 minutes before serving to room temperature so that it is not too cold to serve.
- Coconut extract can be obtained from specialty bakery stores. If you don't have it you can omit it.