Chocaroon Cake
Indulge in the ultimate fusion of chocolate decadence and tropical coconut bliss with this Chocaroon Cake! Featuring moist chocolate cake layers made with rich cocoa and a hint of vanilla, this dessert is elevated by a luscious coconut filling crafted from sweetened condensed milk and shredded coconut. Every bite is a harmonious blend of velvety chocolate, chewy coconut, and a drizzle of smooth, melted semi-sweet chocolate glaze that ties it all together. This easy-to-make showstopper is perfect for celebrations or whenever your sweet tooth craves something extraordinary. With just 20 minutes of prep time, this Chocaroon Cake is not only a feast for the palate but also a gorgeous centerpiece for any table. Serve it as a double-layer cake or keep it simple—either way, it’s a dessert no one will forget! Perfect keywords: Chocaroon Cake recipe, chocolate and coconut cake, easy dessert, coconut filling, chocolate glaze.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 1.5 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1.5 cups sweetened shredded coconut
- 1 can (14 oz) sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper circles.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix on medium speed until the batter is smooth and fully combined.
Stir in the boiling water gradually. The batter will become thin, but this is normal.
In a separate bowl, prepare the filling by mixing the shredded coconut and sweetened condensed milk until evenly combined.
Divide the chocolate batter evenly between the prepared cake pans. Dollop spoonfuls of the coconut mixture onto the top of the batter in both pans, spreading it gently to create a thin layer.
Bake the cakes in the preheated oven for 30-35 minutes, or until a toothpick inserted into the chocolate portion comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then transfer them to a wire rack to cool completely.
Once the cakes are cool, melt the chocolate chips in the microwave in 20-second intervals, stirring between each interval until smooth.
Drizzle the melted chocolate over the tops of the cakes as a glaze, or spread it with an offset spatula for a more even finish.
Layer the two cakes if desired for a double-layer Chocaroon Cake, or serve them individually.
Slice and serve! Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
571 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 447 mg | 19% | |
| Total Carbohydrate | 91.4 g | 33% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 63.7 g | ||
| Protein | 10.6 g | 21% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 138 mg | 11% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 379 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
