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This decadent three-layer Choco Coconut Dream Cake combines moist chocolate cake with sweet coconut filling and smooth chocolate ganache. The best part? It comes together with minimal effort while delivering maximum flavor. Perfect for special occasions or whenever you need a chocolate fix that goes beyond ordinary.
I first made this cake for my daughter's birthday when I was short on time but wanted something special. The combination was such a hit that it's now requested for nearly every family gathering we host.
Ingredients
- For the Cake Layer Chocolate cake mix the convenience base that saves time but still delivers great flavor
- Large eggs provide structure and richness to elevate the boxed mix
- Vegetable oil keeps the cake incredibly moist for days
- Water the simple liquid that brings everything together
- For the Coconut Filling Sweetened condensed milk creates a gooey sweet layer that seeps slightly into the cake
- Sweetened shredded coconut adds tropical flavor and delightful texture
- Powdered sugar helps thicken the filling to the perfect spreadable consistency
- For the Chocolate Ganache Frosting Heavy cream the fat content is crucial for a silky ganache texture
- Semisweet chocolate chips choose high quality for the best flavor since this layer is prominent
- Vanilla extract adds depth that enhances the chocolate flavor
- Optional Garnishes Additional shredded coconut creates visual interest and reinforces the coconut flavor
- Chocolate shavings add an elegant finishing touch with minimal effort
Step-by-Step Instructions
- Prepare the Baking Dish
- Preheat your oven to 350°F. Thoroughly grease a 9x13inch baking dish or line with parchment paper leaving overhang on the sides. The parchment handles make removal much easier for serving and create cleaner slices.
- Mix the Cake Batter
- Combine the chocolate cake mix eggs oil and water in a large bowl. Beat with an electric mixer for about 2 minutes until completely smooth. The batter should be thick but pourable with no dry pockets hiding at the bottom of the bowl. Scrape down the sides at least once during mixing.
- Bake the Chocolate Base
- Pour the batter into your prepared dish and spread it evenly reaching all corners. Bake for 25-30 minutes until a toothpick comes out with just a few moist crumbs. Watch carefully in the last few minutes as even one minute too long can dry out the cake.
- Prepare Coconut Filling
- While the cake bakes mix the sweetened condensed milk shredded coconut and powdered sugar in a medium bowl. The mixture will be quite thick and sticky almost like a soft cookie dough. This consistency is perfect as it needs to sit on top of the cake without soaking in completely.
- Add the Coconut Layer
- After removing the cake from the oven let it cool for just 10 minutes. The cake should still be warm when you add the coconut mixture as this helps it adhere properly. Spread the coconut filling gently across the entire surface trying not to tear the top of the cake.
- Create the Ganache
- Heat the heavy cream in a saucepan just until small bubbles form around the edges. Pour immediately over chocolate chips in a heatproof bowl and let sit undisturbed for 2 minutes. This melting period is crucial for smooth ganache. Then stir gently until glossy and add vanilla at the very end.
- Add the Chocolate Layer
- Pour the still warm ganache over the coconut layer working quickly before it sets. Start pouring in the center and let it naturally spread outward. Use an offset spatula to guide it to the edges if needed. Add any garnishes now while the chocolate can still hold them.
- Chill and Serve
- Refrigerate the cake for at least 1 hour or until the ganache is fully set. The contrast between the soft cake sweet coconut and firm ganache is what makes this dessert special. For the cleanest cuts dip your knife in hot water and wipe dry between slices.
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The coconut layer is truly what makes this cake special. I discovered this combination after trying to recreate a cake my grandmother used to make for Sunday dinners. Her original recipe was much more complex but this version captures the same nostalgic flavors with far less work.
Making It Your Own
This cake welcomes many variations to suit your taste preferences. For a more intense chocolate experience use a dark chocolate cake mix instead of regular. The bitter notes will contrast beautifully with the sweet coconut filling. You could also add 1 teaspoon of espresso powder to the cake batter to enhance the chocolate flavor without adding coffee taste.
Serving Suggestions
Serve this cake slightly chilled for the best texture contrast but not straight from the refrigerator. About 15 minutes at room temperature creates the perfect serving consistency. A scoop of vanilla ice cream makes it an even more indulgent dessert or try coffee ice cream for a mocha twist. For a festive touch add fresh berries alongside each slice the tartness balances the sweetness perfectly.
Storage Tips
This cake stores exceptionally well making it perfect for advance preparation. Keep it covered in the refrigerator for up to 5 days the ganache layer provides a seal that helps the cake maintain moisture. You can also freeze individual slices wrapped tightly for up to 3 months. Thaw overnight in the refrigerator for best results. The texture of the coconut may change slightly after freezing but the flavor remains delicious.
The Coconut Question
Not everyone appreciates the texture of shredded coconut despite loving the flavor. If you have texture sensitive guests you can substitute coconut cream pudding mixed with the sweetened condensed milk for the middle layer. You will lose the chewy element but maintain the tropical coconut flavor that makes this cake special. Alternatively pulse the shredded coconut in a food processor before mixing it into the filling for a less obvious texture.
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Recipe FAQs
- → Can I make this cake ahead of time?
Yes! This cake actually improves with time as the flavors meld together. You can prepare it 1-2 days in advance and store it covered in the refrigerator. Many bakers find it tastes even better the day after it's made.
- → How should I store leftover cake?
Store any leftover cake covered in the refrigerator for up to 5 days. The ganache topping contains heavy cream, so refrigeration is important for food safety.
- → Can I use a homemade chocolate cake instead of boxed mix?
Absolutely! While the recipe uses boxed mix for convenience, you can substitute your favorite homemade chocolate cake recipe. Just ensure it's sized appropriately for a 9x13-inch pan.
- → How do I know when the ganache is ready to pour?
The perfect ganache for pouring should be smooth, glossy, and have a consistency similar to chocolate syrup. If it's too thick, warm it slightly by placing the bowl over warm water and stirring. If too thin, allow it to cool slightly at room temperature.
- → Can I toast the coconut for extra flavor?
Yes! Toasting the coconut adds wonderful depth of flavor. Spread the shredded coconut on a baking sheet and bake at 325°F for 5-8 minutes, stirring occasionally, until golden brown. Let it cool before mixing into the filling.
- → Is this cake suitable for freezing?
This cake freezes well for up to 2 months. Cut into individual portions, wrap each piece tightly in plastic wrap, then place in an airtight container or freezer bag. Thaw overnight in the refrigerator before serving.