Here is a delicious recipe for Chocolate Cake with Creamy Coconut Filling. It combines the rich, moist chocolate cake with a smooth, tropical coconut filling for a delightful treat.
Ingredients
For the Chocolate Cake:
- 1 and 3/4 cups (220g) all-purpose flour
- 1 and 1/2 cups (300g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs, at room temperature
- 1 cup (240ml) whole milk
- 1/2 cup (120ml) vegetable oil
- 2 teaspoons vanilla extract
- 1 cup (240ml) boiling water
For the Creamy Coconut Filling:
- 1 cup (240ml) canned coconut milk
- 1/2 cup (120g) granulated sugar
- 1/4 cup (60g) unsalted butter
- 1/2 cup (60g) sweetened shredded coconut
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
- 1 teaspoon vanilla extract
For Frosting (optional, for decoration):
- Whipped cream or chocolate ganache
Instructions
1. Prepare the Cake:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the eggs, milk, oil, and vanilla extract. Mix using a hand mixer or stand mixer on medium speed until smooth and well-combined (about 2 minutes).
- Gradually add the boiling water while continuing to mix. The batter will be thin, but this is expected.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely.
2. Prepare the Coconut Filling:
- In a medium saucepan, combine the coconut milk, sugar, and butter over medium heat. Stir until the butter melts and the sugar dissolves.
- Bring the mixture to a simmer, then lower the heat and add the shredded coconut. Stir to combine.
- If you’d like a thicker filling, dissolve the cornstarch in water and slowly whisk it into the simmering coconut mixture. Allow the filling to cook for an additional 2-3 minutes until it thickens.
- Remove from the heat and stir in the vanilla extract. Set aside to cool completely.
3. Assemble the Cake:
- Once the cakes are completely cooled, place one layer on a serving plate or cake stand.
- Spread the coconut filling evenly over the top of the first layer.
- Place the second cake layer on top of the coconut filling.
- Optionally, frost the cake with whipped cream or chocolate ganache, or serve it as is for a more rustic look.
4. Serve:
- Slice and enjoy this rich chocolate cake with its creamy, coconut filling!
