Chocolate Coconut Layer Cake

The chocolate coconut cake is made of 2 layers of soft chocolate cake with some coconut in the batter filled with white chocolate and coconut cream and topped with dark chocolate ganache that s also dripping on the sides.

Chocolate coconut layer cake.

Spray two 9 inch cake pans with nonstick spray and line the bottoms with parchment paper. Preheat the oven to 350 degrees f. Coconut is not only represented by the flakes on the outside but also in the filling as well. Chocolate and coconut layer cake dairy free a rich and moist dairy free chocolate cake sandwiched together with a silky smooth chocolate and coconut buttercream frosting and topped with even more chocolate and fresh raspberries.

Sprinkle half of the shredded coconut on a baking sheet. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes. This cake can be made into a 2 layer 8 inch cake or a 3 layer 6 inch cake. They mix two classic southern tastes into one handheld treat.

The cake layers can be baked and frozen up to two weeks in advance to cut down on hands on time. The eggless chocolate cake is moist and fudgy while the hint of cinnamon and strong coffee give it great flavor. Add the second cake layer placing its flattest surface facing up. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional.

For beautiful coconut cake kitchen creations bake the coconut almond cream cake it looks as good as it tastes and the four layer coconut cake. Spread about a cup or so of buttercream on the top and frost a generous layer on the sides. A thick chocolate run glaze is smoothed over the top of the cake and runs down the sides adding character and more chocolate flavor. Place one cake layer upside down onto a cardboard cake board or onto the plate it will be served from.

Spread a generous layer of room temperature ganache on top.