Chocolate Coconut Cream Cake Recipe

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Indulge in this decadent chocolate coconut cake with layers of soft cocoa sponge and whipped coconut cream cheese frosting.

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Servings: 1

Course: Cakes, Chocolate Desserts, Desserts

Cuisine: American, Dessert, Fusion

Ingredients Method Notes

Ingredients

1 1/2 sticks unsalted butter softened (do not microwave), 170g
2 cups sugar 400g
3 large eggs room temperature - putting cold eggs in a bowl of very warm water will warm them quickly
2 cups all purpose flour 242g
3/4 cups unsweetened cocoa powder measure then sift, 69g
1 1/2 teaspoons baking powder 7g
1 teaspoon baking soda 6g
1 1/2 cups buttermilk 355g, if you do not have buttermilk, see Note below
2 teaspoons vanilla 8g
1/2 cup vegetable oil 104g, canola oil suggested
1 cup flaked sweetened coconut 75g, Baker's Angel Flake Coconut, Sweetened used
2 packages cream cheese 8 ounces each, 423g total weight, softened, use full fat, not reduced fat or cream cheese in a tub, those are too soft
2 cups powdered sugar sift then measure, 230g
2 teaspoons vanilla extract 8g
1 teaspoon coconut extract 4g, adjust amount to your liking
3 cups heavy whipping cream 696g
additional sweetened flaked coconut for outside of cake and in between cake layers (optional)

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Notes

Ingredient Swap: If you don't have buttermilk, I make my own by adding a tablespoon of lemon juice or white vinegar to regular milk and letting it sit for five minutes.

It works perfectly every time.

Make-

Ahead Tip: You can bake the cake layers up to two days in advance.

I let them cool completely, wrap them tightly in plastic wrap, and store them at room temperature.

This actually helps the flavors develop.

Common Mistake: Do not overmix the batter once you add the dry ingredients.

I learned the hard way that this leads to a tough, dense cake.

Mix just until the flour disappears.

Equipment Note: A stand mixer is fantastic for the frosting, but a hand mixer works just as well.

The key is to chill your bowl and beaters thoroughly.

I pop mine in the freezer for 15 minutes before whipping the cream.

Storage Advice: This cake must be stored in the refrigerator because of the cream cheese frosting.

I cover it with a cake dome or loosely with plastic wrap, and it stays fresh for about three days.

Serving Suggestion: For the best texture and flavor, I always let the cake sit at room temperature for 20 to 30 minutes before serving.

The chill from the fridge can mute the chocolate and coconut flavors a bit.

Frosting Tip: When folding the cream cheese mixture into the whipped cream, be gentle and patient.

I use a large rubber spatula and fold in a figure-eight motion until no streaks remain.

Rushing this can deflate the cream.