Introduction:
This Chocolate Coconut Infused Cake is a delightful fusion of rich chocolate and tropical coconut flavors. The cake boasts a moist and tender crumb, enhanced by the exotic sweetness of coconut. Perfect for any celebration or as a special treat, this cake is sure to impress with its delectable taste and beautiful presentation.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup coconut milk
- 1/2 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
For the Coconut Filling:
- 1 cup sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Optional Additions:
- Toasted coconut flakes for garnish
- Fresh berries for a pop of color
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 mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the coconut milk, vegetable oil, eggs, and vanilla extract to the dry ingredients. Beat on medium speed until well combined.
- Stir in the boiling water until the batter is smooth (the batter will be thin, but that’s okay).
- Divide the batter evenly between the prepared cake pans.
- Bake in the preheated oven 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.
2. Prepare the Coconut Filling:
- In a medium bowl, combine the shredded coconut, sweetened condensed milk, and vanilla extract.
- Mix until the coconut is evenly coated. Set aside.
3. Prepare the Chocolate Ganache:
- In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Remove from heat and add the chopped chocolate and butter. Let it sit for 5 minutes, then stir until smooth and glossy.
- Allow the ganache to cool slightly until it thickens to a spreadable consistency.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread the coconut filling evenly over the top.
- Place the second cake layer on top of the coconut filling.
- Pour the chocolate ganache over the top of the cake, allowing it to drip down the sides.
- Use a spatula to smooth the ganache over the top and sides of the cake.
5. Garnish and Serve:
- Garnish with toasted coconut flakes and fresh berries if desired.
- Allow the ganache to set before slicing and serving.
Tips for Success:
- Make sure all ingredients are at room temperature before starting.
- For a stronger coconut flavor, use coconut extract instead of vanilla extract in the cake batter.
- Allow the cake to cool completely before assembling to prevent the filling and ganache from melting.
Nutritional Estimate:
(Nutritional values may vary depending on specific ingredients and portion sizes.)
- Calories: Approximately 450-500 per slice (based on 12 slices)
- Total Fat: Approximately 25-30g
- Saturated Fat: Approximately 15-18g
- Cholesterol: Approximately 60-80mg
- Sodium: Approximately 250-300mg
- Total Carbohydrates: Approximately 55-60g
- Dietary Fiber: Approximately 4-5g
- Sugars: Approximately 40-45g
- Protein: Approximately 5-7g
Recommendation:
This Chocolate Coconut Infused Cake is a perfect dessert for any occasion. Its rich, chocolatey flavor combined with the sweet and tropical taste of coconut makes it an irresistible treat. Serve it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. Enjoy the compliments from your guests as they savor each bite of this luscious cake!