Description
This rich and dreamy chocolate cake is layered with sweet coconut filling and topped with glossy ganache—an easy, decadent dessert for any celebration.
Ingredients
For the Cake Base:
1 box chocolate cake mix (15.25 oz)
3 large eggs
½ cup vegetable oil
1 cup water
For the Coconut Filling:
1 cup sweetened condensed milk (14 oz can)
1½ cups sweetened shredded coconut
½ cup powdered sugar
For the Ganache Topping:
1 cup heavy cream
1½ cups semisweet chocolate chips (about 9 oz)
1 tsp vanilla extract
Optional Garnishes:
Additional shredded coconut
Chocolate shavings or curls
Instructions
Bake the Cake:
Preheat oven to 350°F (175°C).
Lightly grease or line a 9×13-inch baking dish.
In a large bowl, mix cake mix, eggs, oil, and water per package instructions (about 2 minutes).
Pour batter into dish and bake for 25–30 minutes, until a toothpick inserted comes out clean.
Cool for 10 minutes.
Make the Coconut Layer:
While the cake bakes, stir together condensed milk, shredded coconut, and powdered sugar in a bowl.
Spread this mixture over the warm cake so it slightly melts into the top.
Make the Chocolate Ganache:
Heat heavy cream in a saucepan until just simmering.
Pour over chocolate chips in a bowl and let sit for 1–2 minutes.
Whisk until smooth and glossy, then stir in vanilla extract.
Assemble the Cake:
Pour ganache over the coconut layer and spread evenly with an offset spatula.
Garnish with shredded coconut or chocolate curls if desired.
Chill and Serve:
Refrigerate for at least 1 hour until set.
Slice into squares and serve chilled or at room temperature.
Notes
Use high-quality chocolate chips for a smoother ganache.
Toasted shredded coconut adds extra flavor and crunch.
Store covered in the fridge for up to 5 days.
For a fudgier texture, let it sit at room temp before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American, Fusion
