Description
Choco Coconut Dream Cake is a delightful dessert that combines rich chocolate cake with a creamy coconut filling and a luscious chocolate ganache, topped with toasted coconut and chocolate shavings.
Ingredients
- For the Chocolate Cake
- 190 g all-purpose flour
- 200 g granulated sugar
- 45 g unsweetened cocoa powder
- 1 teaspoon (5 mL) baking powder
- 1 teaspoon (5 mL) baking soda
- ½ teaspoon (2.5 mL) salt
- 2 large eggs
- 240 mL buttermilk
- 120 mL vegetable oil
- 2 teaspoons (10 mL) vanilla extract
- 240 mL hot water or hot coffee
- For the Coconut Filling
- 240 mL coconut milk
- 120 mL heavy cream
- 100 g granulated sugar
- 30 g cornstarch
- 1 large egg yolk
- 1 teaspoon (5 mL) vanilla extract
- 150 g sweetened shredded coconut
- ¼ teaspoon (1.25 mL) salt
- For the Chocolate Ganache
- 170 g semi-sweet or dark chocolate, finely chopped
- 180 mL heavy cream
- 20 g unsalted butter
- For the Topping
- 60 g shredded coconut, toasted
- 40 g chocolate shavings or curls
- Extra coconut, optional
Instructions
- Preheat the oven: Heat oven to 175°C (350°F). Grease two 20 cm (8-inch) round cake pans and line the bottoms with parchment paper.
- Mix the dry ingredients: Whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the wet ingredients: Add the eggs, buttermilk, oil, and vanilla. Beat until smooth.
- Slowly pour in the hot water or coffee while mixing on low speed. The batter will be thin; this is normal.
- Bake: Divide the batter between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack and cool completely.
- Make the Coconut Filling: In a saucepan, whisk together the coconut milk, heavy cream, sugar, cornstarch, egg yolk, vanilla, and salt until smooth. Cook over medium heat, stirring constantly, until the mixture thickens, about 5–7 minutes. Remove from the heat and stir in the shredded coconut. Transfer to a bowl, cover the surface with plastic wrap, and refrigerate until completely chilled.
- Make the Ganache: Place the chopped chocolate in a heatproof bowl. Heat the heavy cream until steaming but not boiling. Pour the hot cream over the chocolate and let stand for 2 minutes. Stir until smooth, then add the butter and mix until glossy. Let the ganache cool until it reaches a thick, spreadable consistency.
- Assemble the Cake: Place one chocolate cake layer on a serving plate. Spread the chilled coconut filling evenly over the top. Place the second cake layer on top. Spread the chocolate ganache over the top and sides of the cake, allowing some to drip naturally down the sides. Sprinkle generously with toasted coconut and chocolate shavings. Refrigerate for at least 2 hours before slicing.
Notes
- Ensure all ingredients are at room temperature before starting.
- For a richer flavor, use hot coffee instead of hot water.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 50 mg