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Chocolate Coconut Layer Cake

This Chocolate Coconut Layer Cake features three layers of rich dark chocolate sponge filled with a creamy coconut truffle filling and fluffy coconut cream cheese frosting. The finish leaves the chocolate cake layers visible between the frosting, while toasted coconut flakes on top add texture and extra coconut flavor. It’s a beautiful dessert for birthdays, holidays, dinner parties, or weekend baking.
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Prep Time 45 minutes
Cook Time 35 minutes
Chill Time 1 hour
Total Time 2 hours 20 minutes
Servings: 14 slices
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Dark Chocolate Sponge Cake
  • 250 g (2 cups) all-purpose flour
  • 400 g (2 cups) granulated sugar
  • 65 g (¾ cup) Dutch-processed cocoa powder
  • 10 g (2 tsp) baking powder
  • 6 g (1 tsp) salt
  • 240 g (1 cup) buttermilk room temperature
  • 110 g (½ cup) vegetable oil
  • 2 large eggs
  • 240 g (1 cup) hot coffee or boiling water
Coconut Truffle Filling
  • 1 can (14 oz) sweetened condensed milk
  • 240 g (1 cup) heavy cream
  • 170 g (2 cups) shredded sweetened coconut
  • 2 g (½ tsp) coconut extract
Whipped Coconut Cream Cheese Frosting
  • 16 oz (2 blocks) full-fat cream cheese cold
  • 1 cup (2 sticks) unsalted butter slightly softened
  • 600-720 g (5-6 cups) powdered sugar sifted
  • 4 g (1 tsp) coconut extract

Equipment

  • Three 8-inch round cake pans
  • Parchment paper
  • large mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Rubber spatula
  • Saucepan
  • offset spatula or spoon
  • Piping bag or zip-top bag

Method
 

Dark Chocolate Sponge Cake
  1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans with parchment paper.
    Whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add buttermilk, oil, and eggs. Mix until combined. Stir in the hot coffee or boiling water by hand.
    Divide the batter evenly between the pans. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean. Cool completely before assembling.
Coconut Truffle Filling
  1. Combine sweetened condensed milk and heavy cream in a saucepan over medium heat.
    Simmer for about 5 minutes, stirring constantly until slightly thickened.
    Fold in shredded coconut and coconut extract.
    Chill until thick and spreadable.
Whipped Coconut Cream Cheese Frosting
  1. Beat the butter for 3–5 minutes until pale and fluffy.
    Add the cold cream cheese and mix until smooth.
    Slowly add powdered sugar one cup at a time.
    Add coconut extract and whip until fluffy.
Assembly
  1. Place the first cake layer on a cake stand.
    Pipe a thick ring of frosting around the edge.
    Spread half of the coconut filling inside the frosting border.
    Repeat with the second layer.
    Add the final cake layer.
    Spread frosting over only the top of the cake.
    Pipe frosting swirls around the top edge.
    Finish with toasted coconut flakes.