Chocolate Coconut Cream Cake recipe

All Recipes Dessert Recipes Cakes White Cake Recipes

Ingredients

¾ cup unsalted butter, softened
1 ½ cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
6 egg whites
¾ cup milk
2 teaspoons coconut extract
1 (14 ounce) can sweetened condensed milk
¼ cup heavy whipping cream
1 teaspoon vanilla extract
¾ cup sweetened flaked coconut
½ cup heavy whipping cream
8 ounces semisweet chocolate, chopped
1 cup sweetened flaked coconut
2 drops food coloring, or as needed

Nutrition Info

710.1 calories
carbohydrate: 91.8 g
cholesterol: 75.9 mg
fat: 35.3 g
fiber: 3.6 g
protein: 11 g
saturatedFat: 22.7 g
servingSize: -
sodium: 292.3 mg
sugar: 68.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.

  3. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.

  4. Stir flour, baking powder, and salt in a bowl, set aside.

  5. Whisk egg whites, milk, and coconut extract in a separate bowl.

  6. 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.

  7. Pour batter into prepared cake pans and smooth tops with a spatula.

  8. 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.

  9. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.

  10. 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.

  11. 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.

  12. 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.

  13. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored, sprinkle coconut over chocolate topping to serve.

Recipe Yield

1 layer cake

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!