American Chocolate Coconut Layer Cake

Ingredients:

For the Chocolate Cake:

• 2 cups (250g) all-purpose flour
• 1½ cups (300g) sugar
• ¾ cup (75g) cocoa powder
• 2 tsp baking powder
• 1½ tsp baking soda
• ½ tsp salt
• 2 large eggs
• 1 cup (240ml) milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water

For the Coconut Filling:

• 1 can (395g) sweetened condensed milk
• 1½ cups (150g) shredded coconut (unsweetened or sweetened, as preferred)
• 1 tbsp unsalted butter

For the Chocolate Glaze:

• 1 cup (240ml) heavy cream
• 200g dark or milk chocolate, chopped
• 1 tbsp unsalted butter (optional, for added shine)

Instructions:

Step 1: Make the Cake

1. Preheat your oven to 350°F (175°C). Grease and line two 8-inch (20cm) round cake pans.
2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, oil, and vanilla extract. Mix until smooth.
4. Gradually stir in the boiling water (the batter will be thin, but that’s normal).
5. Divide the batter evenly between the prepared pans. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.
6. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 2: Make the Coconut Filling

1. In a saucepan, combine sweetened condensed milk, shredded coconut, and butter.
2. Cook over medium heat, stirring constantly, until the mixture thickens (about 5–7 minutes).
3. Remove from heat and let it cool completely before using.

Step 3: Make the Chocolate Glaze

1. Heat the heavy cream in a saucepan or microwave until it’s hot but not boiling.
2. Pour the cream over the chopped chocolate. Let it sit for 2–3 minutes, then stir until smooth.
3. Add butter for extra shine if desired. Let it cool slightly to thicken.

Step 4: Assemble the Cake

1. Place one cake layer on a serving plate. Spread the coconut filling evenly on top.
2. Place the second cake layer on top of the filling.
3. Pour the chocolate glaze over the top of the cake, allowing it to drip down the sides.
4. Let the glaze set for at least 15–20 minutes before slicing.