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Chocolate Coconut Layer Cake

This Rich & Moist Chocolate Coconut Layer Cake is a dense, moist chocolate cake layered with silky ganache and sprinkled with toasted coconut, making it a perfect dessert for any special occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 ¾ cups all-purpose flour
  • 2 cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
For the Coconut Ganache
  • 1 cup heavy cream
  • 8 ounces semi-sweet chocolate, chopped
  • 1 cup sweetened shredded coconut (toasted)
For Decoration
  • 1 cup extra sweetened shredded coconut (for topping)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the eggs, milk, oil, and vanilla. Mix on medium speed until smooth—about 2 minutes.
  4. Carefully stir in the boiling water. The batter will be thin.
  5. Pour the batter evenly into two greased and floured 9-inch round cake pans.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let them cool for 10 minutes in the pans before transferring to wire racks.
Ganache Preparation
  1. While the cakes cool, heat the heavy cream in a small saucepan over low heat until it just begins to simmer.
  2. Remove from heat and pour over the chopped chocolate. Let it sit for 5 minutes, then stir until smooth.
  3. Fold toasted coconut into the ganache.
Assembly
  1. Once the cakes are completely cool, place one layer on a serving plate and spread a generous amount of ganache on top.
  2. Place the second layer on top and cover the entire cake with the remaining ganache.
  3. Top with additional toasted coconut for decoration.
Serving
  1. Slice and serve the cake. Enjoy!

Notes

Make sure your eggs and milk are at room temperature for a better blend. Feel free to customize by adding your favorite nuts or swapping the chocolate for dark chocolate. A store-bought ganache can be used in a pinch.