Chocolate Coconut Layer Cake

Preheat the oven to 350 degrees f. Spread about a cup or so of buttercream on the top and frost a generous layer on the sides. This cake can be made into a 2 layer 8 inch cake or a 3 layer 6 inch cake.

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Layers of chocolate cake and coconut cream are covered in dark chocolate frosting for a striking dessert that tastes every bit as good as it looks.

Chocolate coconut layer cake.

Coconut is not only represented by the flakes on the outside but also in the filling as well. 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 a generous layer of room temperature ganache on top. Whipped with cream cheese the coconut cream mellows out the confectioner s sugar and pairs beautifully with the chocolate.

The cake layers can be baked and frozen up to two weeks in advance to cut down on hands on time. Place one cake layer upside down onto a cardboard cake board or onto the plate it will be served from. A thick chocolate run glaze is smoothed over the top of the cake and runs down the sides adding character and more chocolate flavor. 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.

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. If you prefer your coconut as a bite size delight whip up a batch of the coconut pecan cupcakes. They mix two classic southern tastes into one handheld treat.

Spray two 9 inch cake pans with nonstick spray and line the bottoms with parchment paper. Made from scratch chocolate cake layered with coconut pastry cream and covered in coconut buttercream frosting is truly exceptional. 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.

For decoration i used chocolate and coconut snow balls that made it look even cuter.

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