A showstopper cake that is so delectable that the guests in your party will be found near the cake section only. You can bake this yummilicious cake at home easily by following the recipe we have shared below.
Ingredients
For the cake
- 2 ½ cups (325 g) all-purpose flour
- 1 tsp baking soda
- 1 ½ cups (360 ml) canned coconut milk
- 4 ounces (113 g) semisweet chocolate, finely chopped
- 1 cup (226 g) unsalted butter, softened
- ½ tsp salt
- 1 tsp vanilla extract
- 4 large eggs
- ⅔ cup (56 g) unsweetened cocoa powder, plus more for dusting the pan
- 2 cups (400 g) granulated sugar
For the Filling
- 1 cup (240 ml) canned coconut milk
- 4 large egg yolks
- 2 ½ tbsp cornstarch
- 1 tsp coconut extract
- ⅓ cup (67 g) granulated sugar
- ½ cup (43 g) shredded sweetened coconut
- 2 tbsp unsalted butter, cut into pieces
For the Frosting
- Coconut buttercream frosting
For the Glaze
- 4 ounces (113 g) semisweet chocolate, coarsely chopped
- 1/2 to 1 cup (43-85 g) shredded sweetened coconut
- 2 tbsp light corn syrup
- 4 tbsp unsalted butter, cut into pieces
Recipe / Instructions
Make the Cake
- Preheat the oven to 325 degrees F. Grease three 8 inch round cake containers with nonstick oil or spray. Line the bottoms with parchment paper.
- Spray the paper with nonstick oil and sprinkle the container gently with cocoa powder. Keep it aside.
- In a medium bowl, mix the flour, salt, and baking soda. Mix with a whisk and put it aside.
- Add the chocolate to a little bowl and set it over a pot of stewing water. Mix constantly until dissolved and smooth. Remove from heat. Put aside to cool.
- Utilizing a hand electric blender, beat the butter and sugar together on medium to low speed until fluffy and light. Beat in the eggs, each in turn, blending well after every addition.
- Beat in the vanilla. Include the cocoa powder and liquefied chocolate and blend until all well joined. With the blender set to low speed, add half of the flour blend, and then coconut milk, and afterward the rest of the flour blend. Beat till joined. The batter will be thick.
- Divide the batter equally between the 3 readied cake baking containers. Utilize a balance spatula to spread the batter right to the edges of the container and smooth out the surface.
- Bake for half an hour, or until a toothpick inserted in the middle comes out clean. Let the cake cool for five minutes. Then invert the cake onto a wire rack and let it cool totally.
Make the Filling
- Bring the coconut milk up to a simmer in a medium pot.
- In a different bowl, whisk the egg yolks, cornstarch, sugar, and extract until mixed and pale in colour. Gradually pour in the hot milk while whisking persistently. Put the blend back to the pot and mix over medium-high warmth until thickened, for around 3 minutes.
- Pour the thickened cream through a filter in the butter till well melted. Cover with plastic wrap and refrigerate it till it cools totally.
- Put one of the cake layers on a turntable, base side up. Spread half the cake cream over the top, leaving a ½ inch space around the edge. Top with another cake layer. Repeat the same with remaining cake cream and top with the third cake layer.
Make the Icing
- Take the coconut buttercream icing. Spread the icing over the top and sides of the cake.
Make the Glaze
- Put the chocolate, corn syrup, and butter in a medium bowl set over a pot of simmering water. Mix until liquefied and smooth. Remove from warmth and let it cool for around five minutes.
- Spoon ¼ cup of the chocolate glaze over the top of the cake. Pour the rest of the glaze along the edge of the cake right around, letting it to dribble down the sides.
- Sprinkle the chopped coconut over the top. Your cake is ready to serve!
So, that was the recipe for Chocolate Coconut cake. Hope you make a lip-smacking cake at home. If not, you can always avail online cake delivery in Hyderabad, Chennai, Delhi, Mumbai, Kolkata, Pune, or in any other city. Happy eating! Happy baking!
