Chocolate Coconut Cream Cake


Found this on Pinterest. I adore coconut can’t wait to try this! Beautiful and I bet it tastes amazing. Great blog 🙂 I followed your recipe and this cake was phenomenal! It is now added to my “keeper” index. The buttercream is the best I have made.


This sounds like my kind of cake! What is cream of coconut. Please let me know the brand and what section of the grocery store to look for it. I really want to make this cake!

What a great flavor combination, it looks divine! Monday Oh YUM! Happy birthday to you! I’ll be keeping this in mind for my next crazy bad day Saw the picture…fell in love. My birthday is May 10th and am going to be making this to take to work for a treat. I’ll let you know how it went over! I’m sure it will be a home run!



3/4 cup unsalted butter, softened
1 1/2 cups white sugar
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
6 egg whites
3/4 cup milk
2 teaspoons coconut extract
1 (14 ounce) can sweetened condensed milk
1/4 cup heavy whipping cream
1 teaspoon vanilla extract
3/4 cup sweetened flaked coconut
1/2 cup heavy whipping cream
8 ounces semisweet chocolate, chopped
1 cup sweetened flaked coconut
2 drops food coloring, or as needed.



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

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

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