Chocolate Coconut Filled Cake with Pecan

Chocolate Coconut Filled Cake with Pecan

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Chocolate Coconut Filled Cake with Pecan

Moist and nutty, this dessert is ideal for any occasion! Easy to prepare, although it will take you some time it the kitchen around two and a half hours, this chocolate cake is totally worth trying. A rich and delicious chocolate cake with pecan and coconut filling is the ultimate dessert for the following season.  Plus, your kitchen will smell like heaven!

Servings 8-10

Ingredients:

For the cake:

  • 2 cups whole milk
  • ¼ cup water
  • 1 ½ teaspoon apple cider vinegar
  • 3/4 cups strong brewed coffee
  • 2 cups unsweetened applesauce
  • 3/4 cup melted coconut oil
  • 1 tablespoon vanilla extract
  • 1 ¼ cups all-purpose flour
  • 1 cup sugar
  • 1 cup unsweetened cocoa
  • 1 ½ teaspoon baking soda
  • 2 teaspoons baking powder
  • ¼ teaspoon salt

For the coconut filling:

  • ¼ cup milk
  • 3 tablespoons water
  • 1/4 cup cornstarch
  • A pinch of salt
  • 1 ¾ cups firmly packed dark brown sugar
  • 1 1/2 cups coconut milk
  • 1 tablespoon vanilla extract
  • 1 ¾ cups sweetened shredded coconut
  • 1 cup toasted pecans, coarsely chopped
  • 20 full-size toasted pecans, to decorate (if desired)

For ganache:

  • 100 grams dark chocolate (60%)
  • ¾ cup whole milk

Instructions:

  • Preheat the oven to 350°F/180°C/Gas Mark 4. Line 3 (9-in.) cake pans with parchment, then grease with cooking oil.

To make the cake:

  • In a large bowl, add all the ingredients for the cake; using an electric mixer, beat for 4 minutes. Divide the batter evenly into the 3 cake pans and place in the oven; bake for 20 minutes.
  • Rotate pans and bake for about another 7 minutes or until a tester comes out clean. Remove and allow to cool for 20 minutes, before removing from the pans.

To make the filling:

  • In a mixing bowl, whisk together the cornstarch, milk, and salt.
  • In a saucepan, add the coconut milk along with the sugar and dissolve over medium-high heat. Stir until the mixture comes to a boil.
  • Then, reduce to low heat and simmer for 4-5 minutes, or until slightly thickened.
  • Next, pour the milk mixture into the saucepan and stir over low heat until you get a thick and smooth mixture.
  • Remove from heat and stir in sweetened coconut, vanilla, and pecans. Let cool.

To make the ganache:

  • Heat the milk and dark chocolate on low until smooth and glossy. Allow cooling for 3-4 minutes in order to get more spreadable consistency.

For assembly:

  • Using a warm knife cut off the tops of the cakes in order to get flat circles.
  • Carefully take one cake circle and apply in on a plate. Spread with 1/3 ganache and after that, spread with 1/3 of the coconut filling. Sandwich with another cake circle and repeat with ganache and more filling. Finish with the third cake circle on top.
  • Cover with some ganache and filling. Decorate with toasted pecans (if desired). Slice and serve.