ULTIMATE CHOCOLATE COCONUT CAKE (DESSERTHAVEN)

Ingredients

For the Chocolate Cake Layers

• 2 cups all-purpose flour 260g, measured correctly

• 2 cups granulated sugar 414g

• ¾ cup natural unsweetened cocoa powder 85g

• 2 tsp baking soda

• 1 tsp salt

• 2 large eggs room temperature

• 1 cup whole milk 240ml

• 1 cup vegetable oil 240ml

• 1 ½ tsp vanilla extract

• 1 cup hot water 240ml, not boiling

For the Coconut Buttercream

• 2 ½ cups unsalted butter 560g, room temperature

• 10 cups powdered sugar 1150g, sifted

• 1 tbsp coconut extract

• 6-8 tbsp heavy cream 90-120ml

• 1 pinch salt

• 1 ½ cups sweetened shredded coconut 113g

Instructions

• Preheat your oven to 300°F (148°C). Line three 8-inch round cake pans with parchment paper circles and grease the sides generously with butter, then dust with cocoa powder for extra insurance against sticking.

• In your largest bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt. Make sure there aren’t any cocoa lumps.

• Pour in the eggs, milk, and vegetable oil. Mix with a hand mixer on medium until everything’s combined and smooth, about 2 minutes.

• Stir your vanilla into the hot water, then slowly pour it into the batter while mixing. The batter will look very thin – this is normal and creates the moist texture.

• Divide the batter evenly between your three pans (about 570g per pan if using a scale). Bake for 30-33 minutes, or until a toothpick comes out with just a few moist crumbs clinging to it.

• Let the cakes cool in their pans for 10 minutes, then turn them out onto cooling racks to cool completely before frosting.

• To make the buttercream, beat the room-temperature butter until smooth and fluffy, about 3 minutes.

• Add half the powdered sugar (5 cups) and mix on low until incorporated, then turn to medium-high and beat until smooth. Scrape down the bowl.

• Pour in the coconut extract, 3 tablespoons of cream, and the pinch of salt. Mix until smooth and creamy.

• Gradually add the remaining powdered sugar, mixing on low first to avoid a sugar cloud. Once incorporated, beat on medium-high until fluffy. Add more cream one tablespoon at a time if needed for spreadable consistency.

• Use a long serrated knife to carefully slice off any domed tops from your cake layers to create flat surfaces.

• Place your first layer on a cake stand or serving plate. Spread about 1 cup of buttercream across the top, going right to the edges.

• Gently place the second layer on top and repeat with another cup of buttercream. Top with your final layer, bottom-side up.

• Apply a thin crumb coat of frosting all over the outside of the cake. Refrigerate for 15-20 minutes to firm up, then apply your final thick layer of frosting.

• Immediately press the shredded coconut onto the sides and top of the cake before the frosting crusts over.

• If desired, fill a piping bag fitted with a large star tip with remaining buttercream and pipe decorative rosettes around the top edge.

Notes

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