Chocolate Coconut Almond Layer Cake — The Showstopper You’ll Make Again and Again
There are cakes you bake on a Tuesday just to get through the week, and then there are cakes like this one — tall, dramatic, and draped in toasted coconut and glossy chocolate ganache, with a creamy coconut filling tucked inside that makes every bite feel like a little celebration. This is absolutely the latter.
One look at this beauty and you already know it belongs at a dinner party, a holiday gathering, or any occasion where you want people to stop mid-conversation and say, “Wait — did you make that?” The answer, proudly, will be yes. And here is exactly how you do it.
Ingredients
For the Chocolate Cake Layers
- 2 cups all-purpose flour
- 1 and 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 2 large eggs, room temperature
- 1 cup buttermilk
- 1 cup strong brewed coffee, cooled
- 1/2 cup vegetable oil
- 2 teaspoons pure vanilla extract
For the Creamy Coconut Filling
- 1 cup heavy whipping cream
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 and 1/2 cups sweetened shredded coconut
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
For the Chocolate Ganache
- 12 oz semi-sweet chocolate chips or finely chopped chocolate
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon light corn syrup (for shine)
For the Toasted Coconut Coating
- 2 and 1/2 cups sweetened shredded coconut
- 2 tablespoons butter
- A small handful of whole almonds for garnish
Method
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