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My review
Chocolate Coconut Cream Cake
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NinjaPirateDragon
"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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Ingredients
1 h 55 m servings 710Original recipe yields 10 servings (1 layer cake)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C).
- Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.
- Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.
- Stir flour, baking powder, and salt in a bowl; set aside.
- Whisk egg whites, milk, and coconut extract in a separate bowl.
- 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.
- Pour batter into prepared cake pans and smooth tops with a spatula.
- 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.
- Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.
- 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.
- 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.
- 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.
- Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 79 Ratings
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Most helpful positive review
5/5/2012
Really great combination of flavors! Everyone raved about the taste! I did use a dark chocolate fudge cake mix as a short cut. I had way too much filling for just the middle of the cake so I cut...
Most helpful critical review
10/14/2013
The rating is not for the taste, but for putting the cake together. the cream spills everywhere. can someone explain to me how can i keep the cream on the cake rather than on the plate??
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5/5/2012
Really great combination of flavors! Everyone raved about the taste! I did use a dark chocolate fudge cake mix as a short cut. I had way too much filling for just the middle of the cake so I cut...
10/14/2013
The rating is not for the taste, but for putting the cake together. the cream spills everywhere. can someone explain to me how can i keep the cream on the cake rather than on the plate??
3/31/2013
Sooo good. The cake part was normal, but the chocolate and coconut toppings were amazing. I didn't have coconut extract, so I used vodka and dried coconut to make some. I also toasted the coc...
6/13/2012
The recipe is awesome! The cake is very moist and the ganache on top is a perfect finish to a super tasty cake. I ended up with more coconut-condensed milk sauce but it was great to save in the ...
6/16/2019
I made just the coconut filling, and used my own cake and frosting recipe. The filling didn't taste as coconutty as I expected, and was still very runny after refrigerating it for a couple hours...