Ingredients
Scale
Cake Ingredients:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup boiling water
Coconut Filling Ingredients:
- 14 ounces sweetened shredded coconut
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Chocolate Ganache Frosting Ingredients:
- 12 ounces semi-sweet chocolate chips
- 1 cup heavy cream
- 4 tablespoons unsalted butter
Optional Secret Ingredients (add to your preference and needs):
- Pinch of espresso powder (for the cake batter)
- Dash of coconut extract (for the coconut filling)
Instructions
Preparing the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch pans.
- Whisk dry ingredients.
- Combine wet ingredients separately.
- Add wet to dry, mix on low.
- Slowly add boiling water, mix on low.
- Pour batter into pans.
- Bake 25 mins, until skewer is clean.
- Cool in pans 10 mins, then invert to cool completely.
Making the Coconut Filling:
- Combine coconut, condensed milk, and vanilla.
- Mix well.
- Refrigerate at least 30 mins.
Preparing the Chocolate Ganache Frosting:
- Combine chocolate chips and cream in a heatproof bowl.
- Melt over simmering water, stirring.
- Remove from heat, stir in butter until smooth.
- Let cool to spreadable consistency.
Assembling the Cake:
- Place one cake layer on plate.
- Spread half of filling.
- Top with second cake layer.
- Frost entire cake with ganache.
- Decorate as desired.
Notes
- Do not overbake the cake.
- For a runnier ganache, add more heavy cream.
- For a thicker ganache, use less cream or chill it longer.
- The cake is best served chilled.
- Store leftover cake in an airtight container in the refrigerator for up to 3 days or freeze for longer storage.
- Prep Time: 25
- Cook Time: 25
- Category: Breakfast
Nutrition
- Serving Size: 12
- Calories: 750
- Fat: 44
- Carbohydrates: 89
- Protein: 9