Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, buttermilk, oil, and vanilla extract. Beat on medium speed until well combined.
Reduce speed and carefully add the boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.
Divide the batter evenly between the prepared cake pans.
Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Remove from oven and let the cakes cool in the pans for 10 minutes. Then, remove from pans and cool completely on a wire rack.
Prepare the Coconut Filling:
In a medium saucepan, combine coconut milk, shredded coconut, sugar, and cornstarch. Cook over medium heat, stirring constantly, until the mixture thickens.
Remove from heat and stir in vanilla extract. Let cool completely.
Prepare the Chocolate Ganache:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
Remove from heat and add the chopped chocolate and butter. Let it sit for 1-2 minutes.
Stir gently until smooth and shiny. Let cool to room temperature.
Prepare the Coconut Buttercream:
In a large bowl, beat the softened butter until creamy.
Gradually add the powdered sugar, beating until well combined.
Add the coconut milk, coconut extract, vanilla extract, and a pinch of salt. Beat until the frosting is light and fluffy. Add more coconut milk if needed to achieve the desired consistency.
Assemble the Cake:
Place one chocolate cake layer on a serving plate or cake stand.
Spread half of the coconut filling evenly over the top of the first layer.
Place the second cake layer on top and spread the remaining coconut filling over it.
Top with the third cake layer.
Spread the coconut buttercream over the top and sides of the cake.
Garnish and Serve:
Pour the chocolate ganache over the top of the cake, letting it drip down the sides. Use a spatula to smooth the ganache over the top and sides if needed.
Garnish the top of the cake with toasted coconut flakes and chocolate shavings or curls.
Chill the cake in the refrigerator for at least 1 hour before serving to set the ganache.
Yield:
This Chocolate Coconut Cake serves about 12-14 people, making it a decadent and impressive dessert for any special occasion.
Enjoy the rich combination of chocolate and coconut in this indulgent cake! 🍫🥥🍰
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