This chocolate and coconut layer cake is not only a showstopper but is also really, really, really good. Moist, rich, and delicious dark chocolate cake with coconut buttercream it’s perfect for the Holidays, or any other occasion!
Once in a few months, I go through all the recipes on the blog so I can see what kind of recipes I miss/or I don’t have, so I can make plans for future baking, or which recipes could use photo updates. And the last time I did it, I figured I don’t have not have any kind of layered cake. Perhaps because these require more time to make, and I always aim for quick and easy desserts, because I never have time and I am always in a hurry. It’s time to change that so I bring you a recipe for this wonderful cake.
I made this cake when we were expecting a visit from my baby girl godmother and my maid of honor. Unfortunately, at the last minute, they called that something came up and they couldn’t come. I hate when you prepare everything and your guests do not arrive. So I thought about what I’m going to do with the whole cake for just two of us?! Oh boy, I was wrong, the cake was literally gone within a day. It is sooo good. (I gave few slices to my neighbors, and the rest….well… I already gained a few pounds since I started to bake again ??.
I love everything that has chocolate and coconut as an ingredient, and chocolate and coconut is a match made in heaven. They match perfectly and this cake is super chocolatey and stays moist for days.
This cake layers are thick, dense, light, and extremely moist. The filing is really simple, made of milk, sugar, vanilla, desiccated coconut, cornstarch, and softened butter.
Chocolate Coconut Cake
For the cake:
- 2 eggs room temperature
- 300 grams granulated sugar (1 1/2 cup, 10.5 oz)
- 240 grams buttermilk (1 cup)
- 120 ml oil (1/2 cup)
- 120 grams cocoa powder (1 cup)
- 2 teaspoons vanilla extract
- 240 ml strong brewed coffee (1 cup) or water
- 300 grams all-purpose flour (2 1/3 cup +1 Tablespoon)
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
For the coconut buttercream:
- 500 ml milk 2 cups+2 tablespoons
- 60 grams cornstarch (1/2 cup)
- 100 grams desiccated coconut (3.5 oz)
- 1 teaspoon vanilla extract
- pinch of salt
- 200 grams granulated sugar (1 cup)
- 200 grams butter (7/8 cup, 7 oz) room temperature
For the layers:
- Preheat oven to 180 C (350 F). Grease and flour 3-20 cm (8 inch) springform pans and line bottoms with parchment paper.
- In a mixing bowl, whisk together flour, cocoa, baking soda, baking powder, and salt.
- In a large bowl beat eggs and sugar until pale, add vanilla, oil, buttermilk, and coffee.
- With a mixer on low speed, mix in dry ingredients until incorporated. The batter will be a bit thin.
- Pour batter evenly into prepared pans.
- Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes and remove cakes from pans and transfer them to wire racks.
- Cool completely before frosting.
For the buttercream:
- Mix cornstarch, sugar, salt, and vanilla with approximately 80-100 ml (1/3 cup) milk. Pour the rest of the milk in a large saucepan and bring to a light boil. Add in prepared cornstarch sugar mixture and desiccated coconut (coconut flour) and cook over medium heat, stirring constantly with a whisk until it thickens, around 5 minutes. Cool the pudding to room temperature.
- With an electric mixer beat the butter until pale and creamy. Add in cooled coconut pudding and mix well until it's all nicely incorporated and with no lumps.
- Using a long serrated knife level the tops of your cakes if needed. Divide the coconut buttercream into 3 equal parts.
- Place the first layer of cake on a cake stand. Top with one part of buttercream. Add the second layer of cake and the second part of buttercream. Top cake with a remaining cake layer. Frost and smooth the top and sides of the cake with remaining buttercream. Sprinkle the top and the sides with desiccated coconut.
- Chill the cake in the refrigerator.