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Chocolate Coconut Cake

A super soft, moist chocolate cake filled with a coconut-cream frosting and topped with chocolate ganache. You won't be able to stop at one slice!

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Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 30 mins Cook Time: 1 hr Total Time: 1 hr 30 mins
Cooking Temp 180  C
Servings 8
Best Season Suitable throughout the year
Ingredients
    Chocolate Cake:
  • 1¾ Cups Plain Flour
  • ¾ Cup Cocoa Powder
  • 1½ Tsp Baking Powder
  • 1½ Tsp Baking Soda
  • 2 Cups Caster Sugar
  • 1 Tsp Salt
  • 1 Cup Milk
  • ½ Cup Vegetable Oil
  • 2 Eggs, room temperature
  • 2 Tsp Vanilla Essence
  • 1 Cup Boiling Water
    • Coconut-Cream:
  • 180g/6.3oz Full Fat Cream Cheese, room temperature
  • 150g/5.3oz Greek Yogurt
  • 50g/1.8oz Desiccated Coconut
  • 2 Tbsp Honey
    • Chocolate Ganache:
  • 200g/7oz Dark Chocolate, finely chopped
  • 1/2 Double Cream ((Heavy Whipping Cream))
Method:
    Cake:
  1. Preheat oven to 180C/350F. Line the inside of a 23cm/9-inch cake pan.
  2. In a large bowl, sift flour, cocoa, baking powder, baking soda. Add sugar and salt.
  3. Add eggs, milk, oil and vanilla. Hand whisk well to combine until lump free.
  4. Add boiling water and whisk to incorporate. The batter will be thin.
  5. Pour batter into cake pan and bake for 50-60 minutes or until a skewer stick inserted in the center comes out clean.
  6. Cool for 15 minutes, then turn out onto wire rack. Cool completely before cutting the cake in half.
    7. Coconut-Cream -
  7. In a bowl mix all ingredients together with a hand whisk until well combined.
  8. Slice cake in half. Evenly spread mixture onto cake and cover again.
    9. Chocolate Ganache -
  9. Place finely chopped chocolate in a small bowl.
  10. Heat cream in the microwave or in a small saucepan until almost boiling. Pour onto chocolate. Stir and let sit for 1 minute then stir until smooth.
  11. Pour the ganache on top of the cake and spread it with a spoon just until you reach the edge of the cake.
  12. Decorate with extra coconut around the edge and serve.
  13. Enjoy!
Note

Springform Pan - Even the best ones are not 100% leakproof so with thin batters like these cakes, you will get a tiny amount of leakage. The best way to combat this is to "plug" where the sides meet the base with butter, bringing the side over the base. 

Read it online: https://lollyskitchen.com.mt/recipe/chocolate-coconut-cake/