Chocolate Kokosnoot Cake

A Chocolate Coconut cake that is non exclusively a demonstrate stopper, but it tastes non bad equally well. Made from scratch chocolate cake layered amongst kokosnoot pastry cream too covered inwards kokosnoot buttercream frosting is rattling exceptional. H5N1 thick chocolate function glaze is smoothed over the transcend of the cake too runs downward the sides adding graphic symbol too to a greater extent than chocolate flavor. This recipe may audio complicated, but trust me, it�s rattling really simple!

There�s hence much decadent chocolate within this cake! The cake layers are thick, dense, light, too super moist.

The filling is a unproblematic pastry cream made amongst kokosnoot milk instead of regular milk. Coconut extract is added for extra flavour but it�s totally optional.

The cake is covered inwards my pop kokosnoot buttercream frosting. It�s lusciously silky texture that glides across the tongue.

This cake is no to a greater extent than complicated than a regular layered cake. The ingredients too instructions may expect intimidating but it rattling isn�t that hard to prepare.


  • Cups - Grams
  • For the cake
  • 2 too 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 ounces semisweet chocolate finely chopped
  • 1 loving cup unsalted butter softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2/3 loving cup unsweetened cocoa pulverization plus to a greater extent than for dusting the pan
  • 1 too 1/2 cups canned kokosnoot milk
  • For the filling
  • 1 loving cup canned kokosnoot milk
  • 4 large egg yolks
  • 1/3 loving cup granulated sugar
  • 2 too 1/2 tablespoons cornstarch
  • 1 teaspoons kokosnoot extract
  • 2 tablespoons unsalted butter cutting into pieces
  • 1/2 loving cup shredded sweetened coconut
  • For the frosting
  • 1 recipe kokosnoot buttercream frosting
  • For the glaze
  • 4 ounces semisweet chocolate coarsely chopped
  • 4 tablespoons unsalted butter cutting into pieces
  • 2 tablespoons lite corn syrup
  • 1/2 to 1 loving cup shredded sweetened coconut

Make the cake
Heat the oven to 325�F. Spray three 8-inch circular pans amongst nonstick spray. Line the bottoms amongst parchment newspaper cutting into a circle to gibe the pan. Spray the parchment newspaper amongst nonstick spray too dust the pan lightly amongst cocoa powder. Tap out whatever excess too laid aside.

In a medium bowl, combine the flour, baking soda, too salt. Stir amongst a whisk too laid aside.

Add the chocolate to a modest heatproof bowl too laid it over a pot of barely simmering water. Stir continuously until melted too smooth. Remove from heat. Set aside to cool.

Using a stand upwardly mixer fitted amongst a paddle attachment or a handheld electrical mixer, crunch the butter too saccharide together on medium-low speed until lite too fluffy. Beat inwards the eggs, ane at a time, mixing good later each addition. Scrape downward the sides of the bowl equally needed. Beat inwards the vanilla. Add the cocoa pulverization too melted chocolate too mix until good incorporated. With the mixer laid to depression speed. gradually add together one-half the flour mixture, followed past times the kokosnoot milk, too and hence the remaining flour mixture. Beat but until combined. The batter volition live thick.

Divide the batter evenly betwixt the three prepared pans. Use an starting fourth dimension spatula to spread the batter all the agency to the edges of the pan too polish out the surface. Bake for 28 to thirty minutes, or until a toothpick inserted into the pump comes out amongst exclusively a few dry out crumbs. Cool the cake inwards the pans for 10 minutes, too hence invert the cakes onto a wire rack to cool completely. Peel the parchment newspaper off the bottoms earlier filling.

Make the filling
Bring the kokosnoot milk upwardly to a simmer inwards a medium saucepan. In a divide bowl, whisk the egg yolks, sugar, cornstarch, too extract until blended too pale inwards color. Slowly pour inwards the hot milk acre whisking continuously. Return the mixture dorsum to the pot too whisk over medium-high oestrus until thickened, nearly three minutes. Pour the thickened pastry cream through a fine earnings sieve too hence stir inwards the butter until fully melted. Place a slice of plastic twine straight on transcend of the pastry cream, making certain it is touching the surface, too refrigerate until cooled completely. Stir inwards the shredded coconut.

Place ane of the cake layers on a serving plate, bottom side up. Spread one-half the pastry cream over the top, leaving a 1/2-inch margin but about the edge. Top amongst some other cake layer. Repeat amongst remaining pastry cream too transcend amongst the 3rd cake layer.

Make the frosting
Prepare the kokosnoot buttercream frosting according to the recipe instructions. Spread the frosting over the transcend too sides of the cake. Using a large cake scraper, take frosting from the sides of the cake until the cake layers laid about to demonstrate through.

Make the glaze
Place the chocolate, butter, too corn syrup inwards a medium heatproof bowl laid over a pot of barely simmering water. Stir until melted too smooth. Remove from oestrus too allow cool for v minutes.

Spoon 1/4 loving cup of the chocolate glaze over the transcend of the cake. Drizzle the remaining glaze along the border of the cake all the agency around, allowing it to drip downward the sides. Sprinkle shredded kokosnoot over the top.

Make ahead tip
Wrap baked too cooled cake layers tightly inwards plastic twine too shop them inwards the refrigerator. The frosting too filling tin live prepared, covered, too refrigerated overnight. Assemble too frost the cake within two days.
The frosted cake tin live frozen for upwardly to two months. Thaw it overnight inwards the fridge too allow it come upwardly to room temperature but earlier serving.

Thanks done percentage recipes to : https://www.bakedbyanintrovert.com/chocolate-coconut-cake/

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