Choco Coconut Dream Cake (Printable Version)

A decadent three-layer dessert with moist chocolate cake, coconut filling, and smooth ganache that's surprisingly simple to make.

# Ingredients:

→ For the Cake Layer

01 - 1 box chocolate cake mix (approximately 430g)
02 - 3 large eggs
03 - 120ml vegetable oil
04 - 240ml water

→ For the Coconut Filling

05 - 1 can sweetened condensed milk (397g)
06 - 150g sweetened shredded coconut
07 - 60g powdered sugar

→ For the Chocolate Ganache Frosting

08 - 240ml heavy cream
09 - 270g semisweet chocolate chips
10 - 5ml vanilla extract

→ Optional Garnishes

11 - Additional shredded coconut for sprinkling
12 - Chocolate shavings or curls

# Steps:

01 - Preheat your oven to 175°C. Lightly grease a 23x33cm baking dish with cooking spray or butter, or line it with parchment paper for easier removal, leaving some overhang on the sides as handles.
02 - In a large mixing bowl, combine the chocolate cake mix, eggs, vegetable oil, and water. Mix according to package instructions for about 2 minutes with an electric mixer on medium speed until smooth. Scrape down the sides of the bowl to fully incorporate all dry ingredients.
03 - Pour the cake batter into the prepared baking dish, spreading evenly with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
04 - While the cake is baking, make the coconut filling. In a medium bowl, combine the sweetened condensed milk, shredded coconut, and powdered sugar. Stir until thoroughly mixed into a thick and sticky consistency.
05 - When the cake is done, remove it from the oven and place on a cooling rack. Allow to cool for 10 minutes, then spread the coconut mixture evenly over the still-warm cake, going all the way to the edges.
06 - Heat the heavy cream in a medium saucepan over medium heat until it just begins to simmer with small bubbles forming around the edges. Do not boil. Pour the hot cream over the chocolate chips in a heatproof bowl. Let sit undisturbed for 1-2 minutes, then whisk gently until smooth and glossy. Stir in the vanilla extract.
07 - While still warm and pourable, slowly pour the ganache over the coconut layer, covering it completely. Use an offset spatula or the back of a spoon to spread it evenly. If desired, sprinkle additional coconut or chocolate shavings on top for decoration.
08 - Refrigerate the cake for at least 1 hour, or until the chocolate layer is completely set. Cut into squares and serve chilled or at room temperature. Store leftovers covered in the refrigerator for up to 5 days.

# Notes:

01 - For best results, use high-quality chocolate chips for the ganache - the better the chocolate, the richer your frosting will be.
02 - You can toast the coconut before adding it to the filling for a deeper, nuttier flavor. Simply spread it on a baking sheet and bake at 160°C for 5-8 minutes, stirring occasionally, until golden.
03 - This cake actually tastes even better the day after it's made, as the flavors have time to fully develop and meld together.

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