A coco-loco choco-nutty triple layered cake to go crazy for, actually literally seriously. Thjs one takes a little more effort as it involves baking two types of cake (eek!!), but I absolutely promise you that it’s worth it. I’ve even laid out how you can best order each step of the recipe, so that preparation and baking are seamlessly coordinated. As your knife glides through this elegant monster, guests will ooh and aah as you reveal what’s inside… An incredibly soft, moist layer of coconut cake nestled between lashings of velvety chocolate cream cheese frosting, kept safe in the rich embrace of 2 fudgy chocolate cakes. Cover the whole thing in more chocolate cream cheese frosting and crispy coconut flakes, and you’re in foodie heaven. It’s the love child of a classic chocolate cake and a Bounty bar, and it’s all yours if you’re up for a couple of hours of baking bliss!
Triple Layered Chocolate and Coconut Cake
Preparation Time: 2.5 hours
Total Time: 3.5 hours
*Recipe amended on 26th November 2015*
Coconut Cake, adapted from this recipe
- 2 large egg whites
- 30 mL whole milk
- 1 teaspoon coconut essence
- 1/2 teaspoon vanilla extract
- 100 g plain flour
- 10 g cornflour
- 35 g almond meal
- 160 g white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 85 g unsalted butter, cubed and at room temperature
- 120 mL whole fat unsweetened coconut milk
- 75 g good quality dark chocolate
- 130 g unsalted butter, cubed
- 2 large fresh eggs
- 90 g white sugar
- 110 g light brown sugar
- 1 teaspoon vanilla extract
- 145 g plain flour
- 15 g cornflour
- 15 g cocoa powder
- 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 240 g Greek yoghurt
Chocolate Cream Cheese Frosting
- 150 g unsalted butter, cubed and at room temperature
- 500 g cream cheese
- 330 g pure icing sugar, sifted
- 70 g cocoa powder, sifted
- 200 g coconut flakes
- Preheat oven to 180°C/350°F fan-forced. Grease and line three 18 cm/7 inch cake tins.
- In a medium mixing bowl, whisk the egg whites by hand to a bubbly foam to just loosen. Add the coconut essence, vanilla extract and whole milk and whisk gently to combine.
- Combine the flours, almond meal, sugar, baking powder and salt in an electric mixer on low speed to just combine. Add the butter and coconut milk, and beat on low speed for a few minutes to moisten the dry ingredients. Increase to medium speed, and beat for 2-3 minutes until pale and fluffy. Scrape down the sides of the bowl a few times along the way.
- Add the egg white mixture to the cake batter in 3 additions, beating on medium speed for 30 seconds after each addition to just combine.
- Pour the batter into one of the prepared cake tins, and bake on the oven’s central rack for 25-35 minutes, rotating halfway to ensure even baking. The cake is cooked when a metal skewer inserted into the centre comes out clean but moist.
- Allow the cake to cool in the tins on a metal rack for 10 minutes, then turn out and leave to cool completely. Use a sharp serrated knife to slice off the domed top.
- While the coconut cake is baking, prepare the chocolate cakes. Melt the butter and chocolate until almost smooth, either in the microwave or in a medium heatproof bowl over a pot of simmering water. Remove from heat and stir until smooth, then set aside to cool.
- Beat the eggs, sugars and vanilla for 5 minutes on medium speed until pale and fluffy. Turn the speed to low, and gradually beat in the melted chocolate and butter.
- Sift the flours, cocoa, baking powder, baking soda and salt into a separate mixing bowl. With the beater on low speed, alternate between adding 1/3 of the dry ingredients and then 1/3 of the yoghurt to the batter, mixing gently between each addition until just incorporated. Do not over beat.
- Pour the mixture evenly into the other two prepared tins. Bang on the counter a few times to remove any bubbles. Bake the cakes on a central rack for 25-35 minutes, rotating them halfway to ensure even baking. The cakes are cooked when a metal skewer inserted into the centre comes out clean but moist.
- Allow the cakes to cool in their tins on a metal rack for 10 minutes, then turn out and leave to cool completely. Use a sharp serrated knife to slice off the domed tops.
- *Alternatively, bake all the mixture in one cake tin for 35-40 minutes, and slice in half once cooled.
Chocolate Cream Cheese Frosting
- Prepare the frosting while the chocolate cake is baking. In a large mixing bowl, beat the butter and cream cheese for 6-8 minutes on medium speed, until thick and creamy.
- In a separate mixing bowl, sift together the icing sugar and cocoa powder. Turn the beater to low speed, and gradually add the dry ingredients until incorporated. Turn the beater back up to medium speed, and beat the frosting for another 4 minutes until thick and smooth. Cover and refrigerate until the cakes have completely cooled.
- Secure one chocolate cake layer onto your plate with a dollop of frosting. Spread 1/4 of the frosting onto the first cake layer, then press the coconut cake gently on top. Spread another 1/4 of the frosting over the coconut cake, and top with the second chocolate cake.
- Dollop the remaining frosting on the top surface of the cake, spreading it evenly across the top and down the sides until relatively smooth. Gently press handfuls of coconut flakes into the frosting. If the frosting is a little sloppy, refrigerate for 20 minutes to firm up.
- Place cake in the refrigerator until the frosting is firm, but bring to room temperature 20 minutes before serving.
Store cake covered and refrigerated for up to 5 days.
You can prepare the cake layers in advance, cover and freeze for up to 8 weeks. Bring the layers to room temperature before frosting the cake.