Ultimate Chocolate Coconut Cake
Ultimate Chocolate Coconut Cake
Ingredients
- For the cake:
- 2 cups all-purpose flour
- 2 cups sugar
- 3/4 cup unsweetened cocoa powder
- 2 1/2 teaspoons baking powder
- 1 cup milk
- 1 cup boiling water mixed with 2 teaspoons instant coffee
- 1/2 cup vegetable oil
- 1/2 teaspoon salt
- 2 large eggs
- For the filling:
- ½ can condensed milk
- 1 cup shredded coconut
- 2 cups milk
- For the topping:
- ½ can condensed milk
- 1 stick unsalted butter
- 2 tablespoons cocoa powder
- Chocolate sprinkles, garnish
Preparation
- For Cake:
- Preheat oven to 350°F and lightly grease two 9 inch round cake pans.
- In a large bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
- Add oil, eggs, milk, and vanilla and beat well to combine. Mix in hot water; batter will be thin.
- Divide batter evenly between two cake pans. Bake 35-40 minutes, or until a toothpick inserted in center comes out clean.
- Cool in pan until room temperature. Remove cake to wire rack and allow to cool completely.
- While the cake cools, prepare the filling. Add ½ can condensed milk, 1 cup shredded coconut, and 2 cups milk to a saucepan. Bring to a low boil, stirring frequently to prevent the milk from scalding. Continue to cook the filling until mixture has thickened, this may take as long as 30 minutes.
- In a separate saucepan over low heat, add remaining condensed milk, 1 stick butter, and 2 tablespoons of chocolate. Stir frequently until just thickened.
- Take one of the cooled chocolate cakes and slice it in half horizontally. Evenly spread the coconut cream filling over the bottom half and then top with the second layer of cake. Drizzle chocolate sauce over top and generously cover the top of the cake with chocolate sprinkles.