• 1serving
  • 25minutes
  • 710calories

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Ingredients Jump to Instructions ↓

  1. 3/4 cup unsalted butter, softened

  2. 1 1/2 cups white sugar

  3. 2 cups all-purpose flour

  4. 2 teaspoons baking powder

  5. 1/4 teaspoon salt

  6. 6 egg whites

  7. 3/4 cup milk

  8. 2 teaspoons coconut extract

  9. 1 (14 ounce) can sweetened condensed milk

  10. 1/4 cup heavy whipping cream

  11. 1 teaspoon vanilla extract

  12. 3/4 cup sweetened flaked coconut

  13. 1/2 cup heavy whipping cream

  14. 8 ounces semisweet chocolate, chopped

  15. 1 cup sweetened flaked coconut

  16. 2 drops food coloring, or as needed

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Butter the sides of two 9-inch cake pans and line the bottoms of the pans with 9-inch parchment paper.

  3. Beat unsalted butter and sugar in a large mixing bowl with an electric mixer until light and fluffy, about 5 minutes.

  4. Stir flour, baking powder, and salt in a bowl; set aside.

  5. Whisk egg whites, milk, and coconut extract in a separate bowl.

  6. Thoroughly mix about 1/3 of the flour mixture into the creamed butter and sugar; stir in half the egg white-milk mixture. Repeat twice more, ending with final 1/3 of flour mixture; stir to make a smooth batter.

  7. Pour batter into prepared cake pans and smooth tops with a spatula.

  8. Bake in the preheated oven until lightly browned and a toothpick inserted into the center of a cake comes out clean, 25 to 30 minutes.

  9. Cool cakes in pans on racks for about 5 minutes before turning out onto racks to cool completely. Peel parchment paper from cakes.

  10. Stir sweetened condensed milk, 1/4 cup heavy cream, and vanilla extract together in a bowl; stir in 3/4 cup flaked coconut. Refrigerate until chilled, about 1 hour.

  11. Bring 1/2 cup heavy cream to a simmer over low heat; gradually stir in chocolate until thoroughly melted and the mixture is thick and smooth. Allow to cool to lukewarm.

  12. Place a cake layer onto a serving platter; top with the condensed milk-coconut mixture. Place second cake layer over the coconut filling. Spread warm chocolate mixture evenly over top and sides of cake with a thin spatula.

  13. Toss 1 cup flaked coconut in a bowl with food coloring until coconut is evenly colored; sprinkle coconut over chocolate topping to serve.


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