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

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

710.1 calories; 11 g protein; 91.8 g carbohydrates; 75.9 mg cholesterol; 292.3 mg sodium. Full Nutrition

Reviews (8)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/05/2012
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 a shallow cone out of the top of the cake and placed the rest of the filling in the cone. I topped it with the cake piece I cut out. The filling runs considerably even after refrigerating it. My cake circle and the bottom layer of the cake were covered in the filling. Thankfully the ganache does cover the filling that runs. I placed toasted coconut on the sides to hide imperfections from the filling flood. Read More
(12)

Most helpful critical review

Rating: 1 stars
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?? Read More
(5)
10 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: 4 stars
05/05/2012
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 a shallow cone out of the top of the cake and placed the rest of the filling in the cone. I topped it with the cake piece I cut out. The filling runs considerably even after refrigerating it. My cake circle and the bottom layer of the cake were covered in the filling. Thankfully the ganache does cover the filling that runs. I placed toasted coconut on the sides to hide imperfections from the filling flood. Read More
(12)
Rating: 1 stars
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?? Read More
(5)
Rating: 4 stars
04/12/2013
Our kids loved it. Read More
(3)
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Rating: 5 stars
03/31/2013
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 coconut instead of using food coloring. Everyone loved this recipe! Read More
(2)
Rating: 5 stars
06/13/2012
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 fridge and pour over the cake after it's been served. Yummy yummy dish! thanks Read More
(2)
Rating: 2 stars
06/16/2019
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. In the end I strained off the liquid and used what was left. I will not make this again. Read More
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Rating: 3 stars
07/20/2016
I don't get the "filling" consistency... It's like something is missing from the process as it just runs off. I think if I make this again I will make a German chocolate frosting for the filling instead. Read More
Rating: 2 stars
07/15/2020
Cake was tasty, but dry. I cooked the filling and then refrigerated it, and it was a lot thicker...that worked out well. That being said, it was way too sweet. The ganache for the top just tasted like melted chocolate chips. I was disappointed as this was the cake that my daughter picked out for her birthday. Read More