A close-up of a rich and moist chocolate cake with a creamy coconut filling, covered in a glossy dark chocolate ganache and topped with crunchy chocolate bits.

How to Make the Best Chocolate Cake with Coconut Filling

by

Nothing compares to the luxurious taste of a rich, moist chocolate cake, especially when it’s layered with a creamy coconut filling and covered in glossy dark chocolate ganache. This cake is perfect for chocolate lovers who crave the perfect balance of intense cocoa flavor and sweet, velvety coconut goodness. Whether you’re baking for a special occasion or simply treating yourself, this cake is guaranteed to impress. In this blog, we’ll take you through every step of crafting this delightful dessert from scratch.

The Magic of Chocolate and Coconut

Chocolate and coconut are a match made in heaven. The deep, slightly bitter notes of dark chocolate pair beautifully with the naturally sweet and nutty flavor of coconut. This cake captures that combination perfectly, with layers of ultra-moist chocolate cake sandwiching a luscious coconut filling, all wrapped in a silky ganache.

Ingredients

For the Chocolate Cake:

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee

For the Coconut Filling:

  • 1 cup shredded coconut (sweetened or unsweetened)
  • 1 cup sweetened condensed milk
  • ½ cup heavy cream
  • 2 tablespoons unsalted butter
  • ½ teaspoon vanilla extract

For the Chocolate Ganache:

  • 1 cup heavy cream
  • 8 oz dark chocolate (finely chopped)
  • 1 tablespoon unsalted butter
  • ½ teaspoon vanilla extract

For Garnish (Optional):

  • Chocolate shavings
  • Toasted coconut flakes
  • Mini chocolate chips

Instructions

Step 1: Prepare the Chocolate Cake

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans. Line them with parchment paper for easy removal.
  2. Mix dry ingredients: In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Combine wet ingredients: In a separate bowl, beat together buttermilk, oil, eggs, and vanilla until well blended.
  4. Mix wet and dry ingredients: Gradually add the wet mixture to the dry ingredients, stirring until just combined.
  5. Add coffee: Slowly mix in the hot coffee, which will enhance the chocolate flavor and create a moist texture.
  6. Bake: Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool completely before assembling the cake.

Step 2: Make the Coconut Filling

  1. Combine ingredients: In a small saucepan, heat the shredded coconut, sweetened condensed milk, heavy cream, and butter over medium heat.
  2. Cook and stir: Stir continuously until the mixture thickens (about 5 minutes).
  3. Add vanilla extract and mix well. Let it cool before spreading it onto the cake.

Step 3: Prepare the Chocolate Ganache

  1. Heat the cream: In a small saucepan, bring the heavy cream to a gentle simmer (do not boil).
  2. Melt the chocolate: Pour the hot cream over the chopped chocolate and let it sit for a minute, then whisk until smooth.
  3. Add butter and vanilla: Stir in butter and vanilla extract for extra shine and richness.
  4. Cool slightly before pouring over the cake.

Step 4: Assemble the Cake

  1. Layer the cake: Place one chocolate cake layer on a serving plate and spread the coconut filling evenly over the top.
  2. Add the second cake layer: Gently place the second cake layer on top.
  3. Cover with ganache: Pour the ganache over the cake, allowing it to drip down the sides for a stunning finish.
  4. Decorate: Sprinkle with chocolate shavings, toasted coconut flakes, or mini chocolate chips for an extra touch.

Tips for the Perfect Cake

  • Use high-quality cocoa powder for the best chocolate flavor.
  • Don’t overmix the batter to keep the cake light and tender.
  • Let the ganache cool slightly before pouring to achieve the perfect consistency.
  • Refrigerate the cake for at least 30 minutes before slicing for clean layers.

Serving and Storage

This cake tastes best when served at room temperature. If you have leftovers, store them in an airtight container in the refrigerator for up to five days. You can also freeze individual slices for up to three months—just let them thaw in the fridge before serving.

Why You’ll Love This Cake

  1. Rich and Moist – Thanks to the coffee and buttermilk, this chocolate cake is incredibly moist and flavorful.
  2. Creamy and Decadent – The coconut filling adds a creamy texture that balances the deep chocolate notes.
  3. Visually Stunning – The glossy ganache and toppings make this cake look as good as it tastes.

Conclusion

If you’re a chocolate lover looking for the ultimate dessert, this chocolate cake with coconut filling is a must-try. Whether you make it for a birthday, holiday, or just because, it’s sure to be a crowd-pleaser.

Leave a Comment