Unleash your inner baker with this decadent coconut and chocolate cake that combines the rich flavors of chocolate with the tropical sweetness of coconut. Perfect for any occasion, this cake is sure to impress with its moist texture and irresistible combination of flavors.
Why This Recipe Works
- The combination of coconut and chocolate offers a perfect balance of tropical sweetness and rich cocoa flavors.
- Using buttermilk ensures the cake is incredibly moist and tender.
- The addition of shredded coconut adds texture and enhances the coconut flavor throughout the cake.
- A simple chocolate ganache topping elevates the cake to a gourmet level without requiring advanced baking skills.
- This recipe is versatile, allowing for various substitutions and additions to suit any taste.
Ingredients
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp salt
- 2 large eggs
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 2 tsp vanilla extract
- 1 cup boiling water
- 1 cup shredded coconut
- 1 cup heavy cream
- 8 oz semisweet chocolate, chopped
Equipment Needed
- 9-inch round cake pans (2)
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- Spatula
- Wire rack
Instructions
Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. This ensures your cakes will release easily after baking. Tip: For extra insurance, line the bottoms with parchment paper.
Mix Dry Ingredients
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Sifting not only combines the ingredients but also aerates the flour, resulting in a lighter cake.
Combine Wet Ingredients
Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Mix on medium speed with an electric mixer until well combined. Gradually add the boiling water, mixing until the batter is smooth. The batter will be thin, but this is normal and contributes to the cake’s moist texture.
Bake the Cakes
Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely. Tip: Cooling the cakes completely before frosting prevents the ganache from melting.
Make the Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Allow the ganache to cool slightly until it thickens but is still pourable.
Assemble the Cake
Place one cake layer on a serving plate. Spread a layer of ganache over the top, then sprinkle with half of the shredded coconut. Place the second cake layer on top and pour the remaining ganache over, allowing it to drip down the sides. Sprinkle the remaining coconut on top. Tip: For a neater appearance, use a spatula to smooth the ganache on the sides.
Tips and Tricks
For an even more intense coconut flavor, toast the shredded coconut before sprinkling it on the cake. Simply spread the coconut on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally, until golden brown. If you’re short on time, you can use store-bought chocolate frosting instead of making ganache, but the ganache is worth the extra effort for its rich flavor and glossy finish. To ensure your cake layers are perfectly even, use a kitchen scale to weigh the batter as you divide it between the pans.
Recipe Variations
- For a nutty twist, add 1/2 cup of chopped almonds or pecans to the batter.
- Substitute the shredded coconut with coconut flakes for a different texture.
- Add a layer of raspberry jam between the cake layers for a fruity contrast to the chocolate and coconut.
- Use white chocolate instead of semisweet for the ganache for a sweeter, milder flavor.
- For a gluten-free version, replace the all-purpose flour with your favorite gluten-free flour blend.
Frequently Asked Questions
Can I use coconut milk instead of buttermilk?
Yes, you can substitute coconut milk for buttermilk to enhance the coconut flavor. However, buttermilk contributes to the cake’s tenderness, so if you use coconut milk, consider adding a tablespoon of vinegar or lemon juice to mimic buttermilk’s acidity.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to 3 days. If your kitchen is very warm, you may want to refrigerate it to prevent the ganache from becoming too soft, but bring it to room temperature before serving for the best texture and flavor.
Can I make this cake ahead of time?
Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap at room temperature. Prepare the ganache and assemble the cake the day you plan to serve it for the freshest taste and appearance.
Summary
This coconut and chocolate cake is a delightful combination of flavors and textures, perfect for any celebration or as a special treat. With its moist crumb, rich chocolate ganache, and tropical coconut, it’s sure to become a favorite.
