Name: Chocolate Coconut Cake
Prep time: 45 min
Cook time: 30 min
Total time: 75 min
Ingredients: 2 cups sugar; 1 cup processed cocoa powder special dark; 1 3/4 cup all purpose flour; 1 1/2 teaspoons baking powder; 1 1/2 teaspoons baking soda; 1 teaspoon salt; 2 large eggs; 1/2 cup vegetable oil; 1 cup buttermilk; 3/4 cup boiling water; 14 oz sweetened shredded coconut; 1 can sweetened condensed milk; 4 sticks salted butter (softened); 2/3 cup cream of coconut; 6 cups powdered sugar (sifted); coconut extract (to taste); 1/2 cup heavy cream; 2 cups heavy cream; 1/2 pound bittersweet chocolate chips; 1/2 pound semisweet chocolate chips; 8 small coconut chocolate bars (such as Mounds, Bounty, or Almond Joy)

Chocolate cakes are easily baked in a Dutch oven outdoors. To make them even better they can be decorated with a variety of chocolate and coconut themed additions to create a beautiful centerpiece for dessert.

The coconut element is brought in through the coconut filling, coconut frosting, and the coconut chocolate bars used as a garnish. The coconut is a rich flavor that complements the rich chocolate.

This cake looks beautiful and tastes amazing. It is perfect as a celebration cake such as for birthdays, anniversaries, and graduations. It can be cooked at home and taken picnic style or made

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A chocolate cake placed upside down on a cooling rack.

Once the chocolate cakes are cooked, cool them on a cooling crack before assembling.

A finished chocolate coconut cake with a large slice taken out of the front.

When the cake is cut to serve it exposes the rich thick coconut filling.

Close up of a chocolate coconut cake showing the chocolate drips down the side and piped flotets on the top.

The two key decorative elements are the chocolate ganache with drizzles and piped coconut frosting florets.

Close up of coconut chocolate bars in the chocolate coconut cakes decorations.

The mini chocolate coconut bars make a great decorative item but are optional.

Looking down on a chocolate coconut cake with chocolate ganash and coconut frosting florets added.

The piping of the coconut frosting florets helps breakup the solidness of the chocolate ganasih topping.

A slice of chocolate coconut cake on a white serving plate.

The coconut filling of this cake make it best served on a plate with a fork for ease of eating.

A fully decorated chocolate coconut cake served and ready to slice.

This glamourous chocolate coconut cake will steal the show at any picnic, gathering, or celebration with its gougous presentation and rich flavors.

Chocolate Coconut Cake Recipe

Kathy Caldwell

reviews

Chocolate and coconut are a wonderful combination. This cake balances these flavors as well as creating a beautiful presentation.

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Preparation 45

Cook 30

Ready in 1 15

Servings

CourseDessert

InfluenceGlobal

DifficultyChallenging

MethodBake

Similar RecipesCake

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Ingredients

Chocolate Cake

2 cups sugar
1 cup processed cocoa powder special dark
1 3/4 cup all purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 large eggs
1/2 cup vegetable oil
1 cup buttermilk
3/4 cup boiling water

Coconut Filling

14 oz sweetened shredded coconut
1 can sweetened condensed milk

Coconut Frosting

4 sticks salted butter softened
2/3 cup cream of coconut
6 cups powdered sugar sifted
coconut extract to taste
1/2 cup heavy cream

Chocolate Ganache

2 cups heavy cream
1/2 pound bittersweet chocolate chips
1/2 pound semisweet chocolate chips

To Assemble

8 small coconut chocolate bars such as Mounds, Bounty, or Almond Joy

Equipment

2 10-inch Dutch ovens
1 round of baking paper
1 cooling rack

Directions

Chocolate Cake

Grease and flour or spray two 10-inch Dutch ovens and line them with parchment paper.
In a large bowl combine sugar, cocoa powder, flour, baking powder, baking soda, and salt.
Add eggs, oil, and buttermilk then beat for 2 minutes. Stir in boiling water.
Divide between the Dutch ovens and bake for 30 minutes at 350 degrees F (180 degrees C), or until the top of the cake springs back when touched.
After cooling for 5 minutes in the Dutch oven, turn the cakes out to finish cooling on a cooling rack.

Coconut Filling

Combine the coconut and sweetened condensed milk and stir. Put aside until cake assembly.

Coconut Frosting

Mix butter, cream of coconut, and powdered sugar, until smooth and fluffy.
Add coconut extract and heavy cream, as needed, to desired taste and consistency.

Chocolate Ganache

Warm the cream in a small dutch oven and add chocolate chips and stir until smooth. Put aside until thickened.

To Assemble

Place the first cake on the serving platter bottom side up then top with the coconut filling. Place the second cake, bottom side up, on top.
Frost the entire cake with half the coconut frosting. Smoothing the sides and top.
Drizzle the chocolate ganache over the top of the cake and let it run slightly over the edge.
Pipe the remaining frosting in little florettes around the top edge.
Garnish with coconut chocolate bars.

Nutritional Information

Calories: 1204kcalCarbohydrates: 140gProtein: 10gFat: 71gSaturated Fat: 45gPolyunsaturated Fat: 6gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 137mgSodium: 640mgPotassium: 545mgFiber: 6gSugar: 118gVitamin A: 1386IUVitamin C: 1mgCalcium: 212mgIron: 3mg