If you are a huge fan of chocolate and coconut, just like me, then this cake right here is all that you need! This cake has four layers of rich, moist chocolate cake and is filled with a silky, smooth milk chocolate ganache made with coconut milk. It's frosted with mascarpone cheese whipped cream and coated with desiccated coconut.

This beauty is a chocolate and coconut lover's dream! It's the perfect showstopper for any special occasion. The whole thing is super moist, chocolatey and covered with loads of crunchy coconut. It's packed with coconut left and right. The best thing you can have if you enjoy both coconut and chocolate together. One bite and you'll fall in love!

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Why You'll Love This Recipe!

It is very easy to make and it will be a star at the dessert table. It's not dry at all! It’s a very moist cake, very chocolatey and is packed with tons of coconut! All that together gives an intense flavour. With each bite, you'll feel the crunchy coconut just melt in your mouth with all that chocolate! It's a combo that you can't help but love!

So if you're ready to make this cake then we must not waste any time. Let's go!

Ingredients

For Chocolate Cake 

This will make one cake. I made 2 cakes separately by multiplying this quantity 2 times.

• All-purpose flour: Make sure, measure it correctly. The best way to measure all-purpose flour is by using a digital scale. If you don’t have then spoon the flour into the measuring cup and then scrape a knife across the top of the measuring cup to level the flour.
• Caster sugar: It adds sweetness.
• Vanilla extract: Adds flavour
• Baking powder & baking soda: Both are used as leavening agents, which means they cause the cake to rise.
• Unsweetened Cocoa powder: Always use good quality cocoa powder, it makes the difference. Make sure to use unsweetened cocoa powder. It gives a deep and rich chocolate flavour.
• Vegetable oil: Oil gives softness when cold. You can make them in advance and they will stay moist and softer for several days in the fridge if stored properly.
• Eggs (Uk medium-sized): Always use room temperature eggs for the best result.
• Salt: Little bit of salt is used to balance the sweetness.
• Coconut milk: I used canned coconut milk because it’s thicker and creamy than regular milk. It separates resulting in a slightly clotted look and leaving the watery liquid underneath. You can just microwave it and mix until well combined or Put into a little pot and heat on slow heat until it all mixes together. It is ready to use.

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For Milk Chocolate Ganache

• Milk Chocolate: Always use good quality chocolate. Here I used milk chocolate but you can also use dark or semisweet chocolate.
• Coconut milk: I used canned coconut milk because it’s thicker and creamy than regular milk. It separates resulting in a slightly clotted look and leaving the watery liquid underneath. You can just microwave it and mix until well combined or Put into a little pot and heat on slow heat until it all mixes together. 
• unsalted butter: It is added to give a more shiny and smooth look to the ganache but it is optional.

For Mascarpone Whipped Cream Frosting 

• Whipped cream: It is best to use whipping cream or 35% cream(double cream) because any cream less than 35% fat content will not whip or does not work better. Whipping cream gives a smooth and creamy texture to this frosting.
• Mascarpone cheese: (softened but still chilled). It is an Italian cream cheese with approximately 75% butterfat. It has a velvety texture and gives stability to the whipped cream and makes frosting silky, creamy snd smooth. It is less tangy and has a slightly sweet flavour. You can take it out of the fridge about 10 minutes before use so that it will be still cool but softened. 
• Icing sugar/powdered sugar: To sweeten the frosting and also gives a hold to the whipped cream.

For Assembling The Cake 

• Desiccated Coconut: I used unsweetened desiccated coconut to balance the overall sweetness of the cake.
• Sugar syrup: To soak the cake.

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How To Make Chocolate Cake?

This is really an easy and basic chocolate cake recipe, especially for layered cakes. It is an airy and light sponge cake. A rich and silky ganache and mascarpone whipped cream frosting along with coconut everywhere, takes this cake to the next level!

Sift all-purpose flour, baking powder, baking soda, salt and cocoa powder and whisk them to mix well, set aside.

Grease the 7” round cake pan with vegetable oil and line the bottom with parchment paper. Preheat fan oven to 155C/311F (175C/347F for a conventional oven)

In a large bowl, beat the eggs on medium (about 2 minutes) then add sugar and beat again until light and fluffy (about 2 minutes). Add vegetable oil & vanilla extract, beat until well combined. Add in dry ingredients in 2 batches and mix it gently by the cut and fold method. Add the hot coconut milk into the batter little by little and fold gently until well combined. Avoid adding the hot milk at once otherwise, you will end up with scrambled eggs.

Slowly pour the batter into the prepared cake pan and tap gently to remove any large air bubbles. Bake for 40-45 minutes or until a toothpick inserted in the centre of the cake comes out clean. Cool the cake for 15 minutes in the pan at room temperature. After that use a spreader knife to run around the edges of the cake pan to release the cake easier and flip over onto a wire rack to cool completely.

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How To Make Milk Chocolate Ganache?

Break up the milk chocolate into cubes or very small pieces and place in a heat-safe bowl. Place a bowl over a small saucepan of simmering water (only fill the saucepan with 1 or 2 inches of water). Make sure that the water does not touch the bottom of the bowl. Take full fat canned coconut milk, shake it before opening. Place in a small saucepan and over low heat, heat it and stir to mix well or you can microwave the coconut milk and stir until well combined. When chocolate melts, take 1/2 cup + 2 tbsp of it and add to the melted chocolate. Stir the ganache constantly and gently until it’s smooth. Add 1 tbsp of butter and mix to combine. Once they are well combined, remove them from the heat. Set aside to cool it slightly at room temperature (just for one minute).  Stir it again and cover the ganache with a piece of plastic wrap pressed against the surface to prevent the crust from forming.

Let it cool in the fridge for at least 30 minutes to one hour before using. Stir it after every 15 minutes as it sets in the fridge so it remains even and smooth like dulce de leche or fudge.  If you feel your chocolate ganache is still very thick you can add just one spoon of warm coconut milk to the ganache and stir it to combine. It is ready to use in the layering of the cake.

Tips To Get The Perfect Chocolate Ganache!

• Don’t let even a drop of water into the bowl of ganache, otherwise, you will end up with a gritty chocolate ganache.
• Always use good quality chocolate, cheap chocolate results in a grainy ganache.
• Use a glass or a ceramic or a metal bowl to make the ganache. Don’t use a plastic bowl, or you'll end up with a grainy ganache.
• Use a rubber spatula or spoon for stirring and mixing. Don’t use a whisk, it can change the texture of your chocolate ganache.

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How To Make Mascarpone Whipped Cream Frosting?

Chill the mixing bowl. Pour chilled whipping cream into the chilled bowl, then add icing sugar and vanilla extract, whip on medium until soft peaks form. Before adding mascarpone cheese to the whipped cream, give it a good mix with a spoon so in this way it can easily mix in the whipped cream. Now add the cheese to the whipped cream and whip until stiff peaks form. It will happen quickly, so keep an eye on it. It is ready to use. Use it right away. You can pipe it as well to make flowers with any nozzle of your choice. I used a 1 M nozzle here.

Tips To Get The Perfect Frosting!

• To get silky smooth frosting, sift the icing sugar before use. It should be added in batches.
• Always whip the chilled whipping cream.
• Mascarpone cheese should be still chilled and slightly softened. You can take it out of the fridge about 10 minutes before use so that it will be still cool but softened. Before adding mascarpone to the whipped cream, give it a good mix with a spoon so in this way it can easily mix in the whipped cream.
• If you feel that the frosting is a little bit grainy, add one tbsp of whipping cream and give it a good mix with a spatula. It will become fluffy again.

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How To Make Sugar Syrup?

Boil one cup of water with 2 tbsp of sugar just for one minute. Set aside to cool completely.

Assembling The Cake

With the help of a long serrated bread knife, horizontally cut each cake into 2 layers to create 4 layers from two cakes. Place a cake board on a cake turntable. Place a dollop of whipped cream frosting on your cake board. Place the first layer of cake down on the cake board and soak with sugar syrup, then spread about half the amount of chocolate ganache over the cake layer. Spread desiccated coconut all over the chocolate ganache. Place the second layer of cake on top. Spread about half a cup of mascarpone whipped cream frosting over the cake layer. Place the third layer of cake on top, soak with sugar syrup and spread the remaining chocolate ganache over the cake layer. Then spread desiccated coconut over the chocolate ganache. Place the fourth layer of cake on top and frost the cake all over with the generous amount of mascarpone whipped cream frosting. Smooth the top by pallet knife and the sides by bench scraper. To make frosting smooth, fill a large vessel or bowl with hot water, dip your pallet knife or bench scraper into the water then pat it dry with a clean kitchen towel and gently smooth out the frosting. 

Cover the sides of the whole cake with desiccated coconut. Fill the piping bag fitted with a 1 M nozzle with remaining whipped cream frosting and make flowers on top of the cake according to your choice. Then sprinkle desiccated coconut on top. Cover the whole top with desiccated coconut. Refrigerate your cake for at least 1 hr before slicing.

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FAQ

Can I Make The Chocolate Cake In Advance? 

Yes! You can make the cakes a day or two ahead of assembling. But tightly cover them in plastic wrap and keep them in the fridge. It’s better to make a day or two ahead of serving because it is easy to assemble the cake when it is cold.

Can I Make This Frosting In Advance?

To get the best results, use it right away after whipping but it will stay stable in the fridge for 2 days but keep in an airtight container. Before assembling the cake, if the frosting looks grainy or separated then you will have to give it a short whip and it will be good.

How To Store Chocolate Ganache?

Fresh is the best but you can store it in the fridge. Once it cools completely, keep it in an airtight container in the fridge for up to 5-6 days. If it is hard before use, just microwave for 5-10 seconds and stir it. Even you can add 1tsp-1 tbsp warm coconut milk to get the required consistency and give it a good mix. You can freeze it for up to 2 months. Whenever needed, thaw in the fridge or at room temperature. Rewarm again on the double boiler with constant stirring or in the microwave for 10 seconds increments, stir in between, until smooth and silky.

I hope that you'll try this recipe and you'll love them as much as my family and I do! If you make this recipe then be sure to tag @kaotickrunch on Instagram. We'd love to see your creations!

Happy Baking!