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Choco Coconut Dream Cake
Sarah namedy

Choco Coconut Dream Cake

A rich, dreamy chocolate cake layered with a luscious coconut filling and finished with glossy chocolate ganache. Perfect for celebrations or anytime you crave a decadent dessert!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 squares
Course: Dessert
Cuisine: American, Fusion
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix (about 15.25 oz)
  • 3 large eggs
  • 0.5 cup vegetable oil
  • 1 cup water
  • 1 cup sweetened condensed milk (about 14 oz can)
  • 1.5 cups sweetened shredded coconut
  • 0.5 cup powdered sugar
  • 1 cup heavy cream
  • 1.5 cups semisweet chocolate chips (about 9 oz)
  • 1 tsp vanilla extract
  • additional shredded coconut (for garnish)
  • chocolate shavings or curls (optional garnish)

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Electric mixer
  • Saucepan
  • Whisk
  • offset spatula
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with cooking spray or butter, or line it with parchment paper for easier removal.
  2. In a large mixing bowl, combine chocolate cake mix, eggs, oil, and water. Mix according to package directions (about 2 minutes) until smooth and well combined.
  3. Pour batter into prepared dish and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Do not overbake.
  4. While the cake bakes, prepare the coconut filling. In a medium bowl, combine condensed milk, shredded coconut, and powdered sugar. Stir until thick and fully combined.
  5. When cake is done, let it cool for 10 minutes, then spread the coconut filling evenly over the warm cake to allow it to slightly melt into the top.
  6. To make ganache, heat heavy cream in a saucepan over medium heat until just simmering. Pour over chocolate chips and let sit for 1–2 minutes, then whisk until smooth and glossy. Stir in vanilla extract.
  7. Pour warm ganache over the coconut layer, spreading evenly with an offset spatula. Top with extra shredded coconut or chocolate curls if desired.
  8. Refrigerate for at least 1 hour or until ganache is set. Slice into squares and serve chilled or at room temperature.

Notes

Use high-quality chocolate chips for the ganache and toast the shredded coconut for extra flavor and texture. Store covered in the refrigerator for up to 5 days. Serve chilled or at room temperature for a fudgier texture.