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Melting Coconut Chocolate Delight

Melting Coconut Chocolate Delight

Indulge in this rich, easy-to-make Melting Coconut Chocolate Delight—moist chocolate cake layered with creamy coconut-walnut glaze.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 12 people
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chocolate Cake
  • 1 cup hot water
  • ¾ cup unsweetened cocoa powder
  • 1 cup buttermilk
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup vegetable oil
  • 1 tablespoon vanilla extract
For the Coconut and Nut Glaze
  • 1 can (12 oz) evaporated milk
  • 1 cup packed brown sugar
  • ½ cup unsalted butter
  • 2 cups sweetened shredded coconut
  • 1 cup chopped walnuts
  • 1 teaspoon vanilla extract

Equipment

  • 9-inch round cake pans
  • Electric mixer or whisk
  • Medium saucepan
  • Wooden spoon or silicone spatula
  • Cooling rack

Method
 

  1. Whisk cocoa powder into hot water until smooth.
  1. In a bowl, combine flour, sugar, baking soda, baking powder, and salt.
  1. In another bowl, beat eggs, oil, buttermilk, and vanilla.
  1. Pour wet mix into dry ingredients and gently fold in cocoa mixture until just combined.
  1. Pour into two greased 9-inch round pans and bake at 180°C (350°F) for 30–35 minutes or until a toothpick comes out clean.
  1. Let cakes cool completely before frosting.
  1. In a medium saucepan, whisk evaporated milk, brown sugar, butter, and egg yolks over medium heat until thickened (about 8–12 minutes).
  1. Stir in coconut, chopped walnuts, and vanilla; let cool to room temperature.
  1. Place one cake layer on a serving plate and spoon half of the glaze over it.
  1. Top with the second layer and spread remaining glaze over the top.
  1. Chill for 1 hour before serving to let the glaze set slightly.

Nutrition

Calories: 400kcalCarbohydrates: 55gProtein: 6gFat: 18gSaturated Fat: 10gCholesterol: 70mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 80mgIron: 2mg

Notes

For the best results, ensure ingredients are at room temperature before baking. You can make the cake a day in advance; it tastes even better the next day. Store the cake covered at room temperature for up to 2 days or refrigerate it in an airtight container for up to 5 days. To freeze, assemble the cake without glaze, wrap layers tightly, and freeze for up to 2 months. Thaw overnight in the fridge and add fresh glaze before serving.
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