Chocolate Coconut Cake
This Chocolate Coconut Cake combines the best of both worlds: a moist, chocolate sponge cake layered with a creamy coconut filling and coated in a glossy chocolate ganache! Each bite of this cake is a delightful balance of deep chocolate and tropical coconut, reminiscent of a Bounty bar. Perfect for celebrations or as an indulgent treat, this cake is guaranteed to impress!
Yield: 10 servings
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Equipment
- 3 8-inch Round Cake Pans (20cm)
Ingredients
Chocolate Sponge Cake Ingredients
- 240 ml Canned Coconut Milk at room temperature
- 60 ml Water at room temperature
- 1 tbsp White Vinegar*
- 85 ml Vegetable Oil
- 180 g Cane Sugar*
- 2 tsp Vanilla Extract
- 210 g All Purpose Flour
- 35 g Cocoa Powder
- ¾ tsp Baking Powder
- 1½ tsp Baking Soda
- ¼ tsp Salt
Chocolate Ganache Ingredients
- 360 g Dark Chocolate*
- 360 ml Whipping Cream*
Creamy Coconut Filling Ingredients
- 270 ml Canned Coconut Milk at room temperature
- 150 g Powdered Sugar
- 8 g Cornstarch
- 90 g Unsweetened Shredded Coconut or Desiccated Coconut
- ½ tsp Vanilla Extract
Instructions
Chocolate Sponge Cake Instructions
- Preheat the oven to 350℉(175℃).
- Grease (3)8-inch round cake tins with oil on all sides & line it with baking paper.
- In a bowl combine coconut milk with vinegar. Let it sit for 5 minutes until slightly curdled.
- Add water, oil and sugar to it. Mix using a whisk until smooth.
- In a separate bowl combine and sift all the dry ingredients.
- Mix dry ingredients into the liquid ingredients and mix slowly until combined.
- Divide the batter equally into the prepared cake tins & bake for 20-22 minutes or longer in needed.. Let it cool completely in the cake tin and then remove the cake layers and let them cool on a wire rack.
Chocolate Ganache Instructions
- In a bowl combine chocolate and whipping cream.
- Place it in the microwave for 30 seconds and stir with a spatula until it is smooth without any lumps of chocolate. Give it another 30 seconds or longer if needed.
- Cover with a plastic wrap touching the surface of the ganache and let it set to a spreadable consistency for 5-6 hours at room temperature or in the fridge if you’re in a hurry. Don’t let it set too firm.
Creamy Coconut Filling Instructions
- In a medium sized pot, combine canned coconut milk, powdered sugar, and cornstarch and bring it to a boil on low heat whilst stirring to ensure there are no lumps. Let it boil for 20-30 seconds and then remove from heat. Let it cool for 5-10 minutes and then add all the shredded coconut and vanilla extract and stir until it looks creamy and fully combined.
- Store in a heatproof container and cover the surface with cling wrap. Keep it in the fridge for 3-4 hours for it to thicken and chill. You can prepare this recipe one day ahead. Refrigerate for up to 1 week.
Cake Assembly Instructions
- Trim a thin layer of both cakes to level them with a serrated knife to ensure they stack evenly.
- Place a small amount of frosting on the center of your cake stand or serving plate.
- Place one layer of the cake on the prepared cake stands or plate.
- Add 2-3 medium sized scoops of chocolate ganache filling and spread it evenly with an offset spatula.
- Add 2-3 medium sized scoops of creamy coconut filling on top of chocolate ganache and spread it evenly.
- Place the second cake layer on top of the coconut filling and repeat the layers of chocolate ganache and coconut filling.
- Apply a crumb coat by spreading a thin layer of ganache over the entire cake. This layer seals in any crumbs and creates a smooth surface for the final coat. Chill the cake in the refrigerator for about 30 minutes.
- After the crumb coat has set, apply the final layer of ganache. Smooth it out with the offset spatula.
- Decorate the cake with creamy coconut filling and chocolate shavings.
- Refrigerate the assembled cake for at least 30 minutes to allow the frosting to set and make slicing easier.
- Once the cake is chilled and the frosting is set, remove it from the refrigerator and let it come to room temperature for about 10-15 minutes before serving. This allows the flavors to fully develop. Enjoy!
Notes
- Cup vs weighing scale: The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Before making any recipe, measure and prepare your ingredients so the process will go smoothly and easily.
- For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with for accuracy.
- Lemon Juice: You can substitute with Apple Cider Vinegar/White Vinegar and vice-versa.
- Whipping Cream: Use Dairy-free unsweetened whipping cream for vegan and dairy-free or any full-fat whipping cream of choice)
- Sugar: Cane sugar can be substituted with granulated sugar or castor sugar. Ensure the sugar is vegan-friendly (some sugars are processed with bone char) or use organic cane sugar.
- Dark Chocolate: Use dark or semi-sweet baking chocolate chips/55% couverture chocolate/good quality 60% chocolate bar. To Make vegan, use dark chocolate or any dairy-free chocolate brand (make sure it doesn't contain milk solids or butter) but cocoa butter is totally fine.