A chocolate and coconut cream torte is the kind of show-stopping dessert that makes everyone at the table pause and stare in admiration. This luxurious creation features layers of rich chocolate cake paired with smooth, dreamy coconut cream filling, all topped with a glossy chocolate ganache and a shower of toasted coconut flakes. The combination of deep, dark chocolate with sweet, tropical coconut creates a flavor profile that’s both sophisticated and utterly satisfying. While it looks like something from a high-end bakery, this torte is surprisingly manageable to make at home with some patience and attention to detail. It’s the perfect centerpiece for special occasions like birthdays, anniversaries, holiday gatherings, or anytime you want to impress your guests with something truly memorable. Every slice reveals beautiful layers that taste even better than they look, and the contrast between the tender cake, silky cream, and rich ganache creates the perfect bite.
Serving Quantity: Serves 10 to 12 people
Cooking Time: 3 hours (including 30 minutes prep time, 30 minutes baking time, and 2 hours cooling and chilling time)
1. Ingredients for Chocolate Cake
- One and three-quarter cups all-purpose flour
- Three-quarters cup unsweetened cocoa powder
- Two cups granulated sugar
- Two teaspoons baking soda
- One teaspoon baking powder
- One teaspoon salt
- Two large eggs
- One cup strong brewed coffee, cooled
- One cup buttermilk
- Half cup vegetable oil
- Two teaspoons vanilla extract
2. Ingredients for Coconut Cream Filling
- Two cups heavy whipping cream, cold
- One can coconut cream (5.4 ounces), chilled
- Half cup powdered sugar
- One teaspoon vanilla extract
- Half teaspoon coconut extract
- One cup sweetened shredded coconut
- Pinch of salt
3. Ingredients for Chocolate Ganache
- Eight ounces semi-sweet or dark chocolate, chopped
- One cup heavy cream
- Two tablespoons unsalted butter
- One tablespoon light corn syrup
- One cup toasted coconut flakes for garnish
4. Prepare the Cake Pans
Heat your oven to 350 degrees. Take two 9-inch round cake pans and grease them thoroughly with butter or cooking spray. Line the bottoms with circles of parchment paper cut to fit perfectly, then grease the parchment as well. This double protection ensures your cakes will release cleanly without sticking. Dust the greased pans lightly with cocoa powder, tapping out any excess. This creates a non-stick surface that won’t leave white flour marks on your chocolate cake.
5. Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Sifting is important because it removes lumps from the cocoa powder and aerates the flour, creating a lighter cake. Use a whisk to stir everything together thoroughly, making sure all the ingredients are evenly distributed. The mixture should be uniform in color with no streaks of cocoa or pockets of flour. Set this bowl aside.
6. Combine the Wet Ingredients
In another large bowl or the bowl of a stand mixer, whisk together the eggs until they’re beaten and slightly frothy. Add the cooled coffee, buttermilk, vegetable oil, and vanilla extract. Whisk everything together for about 1 minute until completely combined and smooth. The coffee enhances the chocolate flavor without making the cake taste like coffee. Don’t worry if the mixture looks thin, that’s exactly what you want for a moist, tender cake.
7. Make the Cake Batter
Pour the wet ingredients into the bowl with the dry ingredients. Use a whisk or electric mixer on low speed to combine everything together. Mix for about 2 minutes until the batter is smooth and well blended with no lumps of flour or cocoa remaining. The batter will be quite thin and pourable, almost like chocolate milk. This thin consistency is what creates the incredibly moist texture of the finished cake. Don’t worry that it seems too liquidy.
8. Bake the Cakes
Divide the batter evenly between your two prepared cake pans. Pour slowly and carefully to avoid splashing. Tap each pan gently on the counter a few times to release any air bubbles trapped in the batter. Place both pans in the preheated oven, positioning them on the center rack with some space between them for air circulation. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The tops should spring back when lightly touched.
9. Cool the Cakes
Remove the cakes from the oven and let them cool in their pans on wire racks for 15 minutes. This allows them to firm up slightly, making them easier to remove without breaking. After 15 minutes, run a knife around the edges to loosen them, then carefully invert each pan onto a wire rack. Remove the pans and peel off the parchment paper. Flip the cakes right-side up and let them cool completely on the racks, about 1 hour. They must be completely cool before filling.
10. Toast the Coconut
While the cakes are cooling, toast your coconut for garnish. Spread the coconut flakes in a single layer on a baking sheet. Place in a 325-degree oven for 8 to 10 minutes, stirring every 2 to 3 minutes, until the coconut is golden brown and fragrant. Watch carefully because coconut can go from perfectly toasted to burned very quickly. Remove from the oven and let it cool completely. Toasting brings out the coconut’s natural oils and creates a deeper, nuttier flavor.
11. Make the Coconut Cream Filling
In a large, cold mixing bowl, combine the cold heavy whipping cream, chilled coconut cream, powdered sugar, vanilla extract, coconut extract, and salt. Using an electric mixer with the whisk attachment, beat on medium-low speed for about 30 seconds, then increase to medium-high speed. Beat for 3 to 4 minutes until stiff peaks form. The cream should hold its shape and not droop when you lift the beaters. Gently fold in the sweetened shredded coconut using a rubber spatula. Refrigerate the filling until ready to assemble.
12. Level and Layer the Cakes
Once your cakes are completely cool, use a long serrated knife to level the tops if they domed during baking. You want flat, even layers for the most professional look. Place one cake layer on your serving plate or cake stand. Scoop about half of the coconut cream filling onto the center of the bottom layer. Use an offset spatula or the back of a spoon to spread it evenly across the entire surface, going almost to the edges. The filling should be thick and generous, about 1 inch deep.
13. Make the Chocolate Ganache
Place the chopped chocolate in a heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer with small bubbles around the edges. Don’t let it boil. Pour the hot cream over the chopped chocolate and let it sit undisturbed for 2 minutes. This allows the chocolate to melt from the heat of the cream. Add the butter and corn syrup. Whisk everything together gently until completely smooth and glossy. Let the ganache cool for 10 to 15 minutes until it thickens slightly but is still pourable.
14. Assemble and Finish
Carefully place the second cake layer on top of the filling, pressing down very gently to secure it. Spread the remaining coconut cream filling on top of the second layer, or reserve it to pipe decorative swirls if you prefer. Pour the slightly cooled ganache over the top center of the cake. Use an offset spatula to spread it gently, letting some drip naturally down the sides for a beautiful rustic effect. You can also cover the sides completely for a neater look. Immediately sprinkle the toasted coconut over the ganache before it sets.
15. Chill and Set
Carefully transfer the assembled torte to the refrigerator. Chill for at least 2 hours, or preferably 4 hours or overnight. This chilling time allows the ganache to set firm, the filling to stabilize, and all the flavors to meld together beautifully. The cake also becomes easier to slice cleanly when it’s well chilled. Cover loosely with plastic wrap or a cake dome once the ganache has set, being careful not to touch the surface.
16. Slice and Serve
When you’re ready to serve, remove the torte from the refrigerator about 15 minutes before slicing to take off the chill slightly. Use a long, sharp knife dipped in hot water and wiped dry between each cut for the cleanest slices. The layers should be distinct and beautiful, showing the dark chocolate cake, creamy coconut filling, and glossy ganache. Serve on individual dessert plates. This rich torte is best enjoyed with a cup of strong coffee or cold glass of milk.
17. Nutrition Information Per Serving
- Calories: 685
- Total fat: 42 grams
- Saturated fat: 26 grams
- Cholesterol: 110 milligrams
- Sodium: 450 milligrams
- Total carbohydrates: 73 grams
- Dietary fiber: 4 grams
- Sugars: 54 grams
- Protein: 7 grams
18. Helpful Tips for Perfect Chocolate & Coconut Cream Torte
- Make sure all your ingredients are at the proper temperature, with cold cream for whipping and room temperature eggs for the cake.
- Don’t skip sifting the cocoa powder as it removes lumps that won’t dissolve during mixing.
- Use good quality chocolate for the ganache as it makes a noticeable difference in flavor and texture.
- Let the cakes cool completely before assembling or the filling will melt and slide off the layers.
- Chill the coconut cream before whipping for the best volume and most stable peaks.
- Level your cake layers for the most professional appearance and easiest stacking.
- Make the cake layers a day ahead and wrap them tightly in plastic wrap to make assembly day easier.
- Store the finished torte covered in the refrigerator for up to 3 days, though it’s best within 2 days.
- Let the torte sit at room temperature for 10 to 15 minutes before serving for the best flavor and texture.
- Use a kitchen torch to lightly caramelize the toasted coconut on top for extra flavor and visual appeal.
