Choco Coconut Dream Cake (Print Version)
Moist chocolate cake with coconut cream filling and rich chocolate ganache for a dreamy dessert experience.
# Ingredients:
→ Cake Base
01 -
1 box (15.25 oz) chocolate cake mix
02 -
3 large eggs
03 -
1/2 cup vegetable oil
04 -
1 cup water
→ Coconut Filling
05 -
1 cup (14 oz can) sweetened condensed milk
06 -
1 1/2 cups sweetened shredded coconut
07 -
1/2 cup powdered sugar
→ Chocolate Ganache
08 -
1 cup heavy cream
09 -
1 1/2 cups (9 oz) semisweet chocolate chips
10 -
1 teaspoon vanilla extract
→ Garnish
11 -
Additional shredded coconut, for garnish
12 -
Chocolate shavings or curls, optional for garnish
# Steps:
01 -
Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish or line it with parchment paper.
02 -
In a large mixing bowl, combine chocolate cake mix, eggs, vegetable oil, and water. Beat with an electric mixer for about 2 minutes until the batter is smooth and evenly blended.
03 -
Pour the batter into the prepared baking dish. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Avoid overbaking.
04 -
While cake is baking, combine sweetened condensed milk, shredded coconut, and powdered sugar in a bowl. Stir until the mixture is thick and cohesive.
05 -
Allow the cake to cool slightly in the baking dish. Gently spread the coconut filling evenly over the surface of the warm cake.
06 -
Heat heavy cream in a small saucepan over medium heat until just simmering. Remove from heat and immediately pour over semisweet chocolate chips in a bowl. Let stand for 2 minutes, then whisk until smooth. Stir in vanilla extract.
07 -
Pour the ganache evenly over the coconut layer, spreading with a spatula if needed.
08 -
Refrigerate the cake for at least 1 hour to allow layers to set. Before serving, top with additional shredded coconut and optional chocolate shavings or curls.
# Notes:
01 -
For best texture, allow the layered cake to chill thoroughly before slicing to achieve clean, defined layers.