coconut cake
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Coconut cake recipe - Moist and Fluffy, with Chocolate glazed crust

This coconut cake features fluffy crusts, covered with chocolate glaze and creamy, coconut flavored filling. The chocolate doesn't steal the show to coconut,
Prep Time45 mins
Cook Time1 hr 5 mins
Course: Dessert
Cuisine: American, Balkan
Keyword: cake, chocolate, coconut, coconut cake
Servings: 12 people
Calories: 380kcal

Ingredients

For cake crust

  • 12 tbsp white sugar
  • 3 tbsp vegetable oil
  • 3 tbsp milk
  • 3 tbsp all-purpose flour
  • 3 tbsp cornstarch
  • 3 tbsp cocoa powder
  • 1 1/2 tsp baking powder

For chocolate frosting

  • 200 ml cream
  • 150 g dark chocolate

For cake filling

  • 1 liter milk
  • 8 tbsp white sugar
  • 20 g vanilla sugar
  • 40 g vanilla pudding
  • 5 tbsp cornstarch
  • 100 g coconut
  • 300 ml cream

For the frosting

  • 50 g coconut (approx)
  • chocolate frosting (optional)

Instructions

Coconut cake crust

  • Beat 2 egg whites with 4 tablespoons of sugar by using a hand mixer. Add 2 egg yolks, one tablespoon of oil, one tablespoon of milk, a tablespoon of flour and a tablespoon of cornstarch. Also add half a teaspoon of baking powder and one tablespoon of cocoa. Whisk everything nicely and bake at 170 degrees Celsius for 15 minutes.
  • Repeat everything for other two crusts.
  • In a saucepan put 200ml of cream and 150g of dark chocolate and cook at low heat. When chocolate melts completely, remove the saucepan from the stove. It mustn't boil.
  • Leave the chocolate icing to cool off and then coat the cake crusts with it.

Coconut cake filling

  • Cook 800ml of milk with 8 tablespoons of sugar and 20g of vanilla sugar at medium heat. After a few minutes when the sugar is melted and milk is cooked, add the mixture of 5 tablespoons of cornstarch, 200 ml of milk and 40g of vanilla instant pudding.
  • Lower the heat when you add the pudding and cornstarch mixture so the pudding doesn’t burn and to avoid lumps. Stir the milk with pudding all the time and remove it from the stove once the pudding is thickened.
  • Add 100g of coconut, stir well and leave it to cool.
  • Whip the cream in a separate bowl.
  • When the coconut filling has cooled off, mix it with a hand mixer and start adding the cream. Don’t add all the cream at once, a tablespoon by tablespoon. Mix until the filling is creamy and without lumps.

Layering the coconut cake

  • Lay down one chocolate glazed cake crust and put the third of the coconut cake filling.
  • Add another cake crust and put the second third of the coconut cake filling.
  • Finally, add the third cake crust and the rest of the cake filling.
  • Sprinkle additional coconut on the cake and decorate it with chocolate frosting if you like.

Notes

For baking this cake crust, you will need a 23cm cake pan (about 9 inches).