This post may contain affiliate links. Please read our disclosure policy.
Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut is the perfect cake recipe for birthdays, holidays, parties and more! This 3-layer cake is packed with flavor and irresistible!
I think I’ve probably made two dozen cakes since the beginning of this year. I’ve officially been designated as the go-to cake baker by some people so my calendar is always full of special requests. With plenty of requests for cakes, I have a lot of time to test recipes and hear feedback from everyone. Out of all of the cakes I recently made, this chocolate cake with coconut cream and marshmallow buttercream frosting received raved reviews. It is also my absolute favorite cake that I have ever made. Since I made this cake for the first time, I’ve had four different requests to make it again. In fact, I already have two orders of this cake for a birthday and Easter.
Chocolate cake with coconut cream filling, marshmallow buttercream frosting and toasted coconut combines some of my favorite flavors into one impressive cake. This is the cake you need to make for Easter, birthdays, bridal showers and everything in between. It is a 3 layer cake packed with flavor.
Some cakes are complicated and require multiple steps with detailed instructions. For a homemade cake, this one is pretty simple. With three layers, it is full of chocolate, coconut and marshmallow flavor. I use one of my favorite recipes for the cake layer. The filling is a thick creamy consistency. It complements the chocolate cake and whipped buttercream frosting perfectly.
I highly recommend investing in a rotating cake stand. I’ve been using an Ateco one for the past year or so and it makes decorating cakes so much easier. I also purchased some plastic disposable cake trays. They are recyclable and I actually reuse them often. They are perfect for transporting cakes or giving away to friends and family too. I find that they are more sturdy than a cardboard cake box and because they are reusable I don’t have to buy as many.
Chocolate Cake with Coconut Cream and Marshmallow Buttercream Frosting
Ingredients
For the cake:
- 1¾ cups plus 2 tablespoons all-purpose flour
- 1½ cups unsweetened cocoa powder, plus more for dusting the pans
- 1 tablespoon instant espresso or coffee powder*
- 1½ cups boiling water
- ¾ cup sour cream
- 1 tablespoon vanilla extract
- 1½ cups 3 sticks unsalted butter, at room temperature
- 2½ cups plus 2 tablespoons sugar
- 3 large eggs, at room temperature
- 1¼ teaspoon baking soda
- ¾ teaspoon salt
For the filling:
- 5.4 ounce can coconut cream
- 4 ounces cream cheese, softened
- 1 3/4 cups confectioners’ sugar, sifted
- 1 cup shredded coconut
For the frosting:
- 1 cup 2 sticks unsalted butter, at room temperature
- 3 cups confectioners’ sugar, sifted
- 7 ounce jar Marshmallow fluff
- 2 tablespoons heavy cream
- 1/8 teaspoon salt
- 2 cups shredded coconut, lightly toasted
Instructions
To make the cake:
- Preheat the oven to 350 degrees F. Cut out 3 8-inch round pieces of parchment paper and place them in the bottom of 3 8-inch round cake pans. Butter the sides of the pans and dust with cocoa powder, shaking out the excess.
- In a medium bowl, combine the cocoa powder, espresso powder, and boiling water. Whisk until smooth; set aside to cool for 2 minutes. When cooled down, whisk in the sour cream and vanilla; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Gradually blend in the sugar and whip on medium-high speed until light and fluffy, about 3 minutes more. Blend in the eggs one at a time. In another medium bowl, combine the flour, baking soda, and salt; whisk to blend.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the sour cream mixture, beating each addition just until incorporated. Divide the batter evenly between the prepared pans. Bake the cake layers for 30 minutes or until a toothpick inserted in the center comes out clean, rotating the pans halfway through to ensure even baking. Transfer to a wire rack and let cool in the pans at least 30 minutes before inverting onto the rack to cool completely.
To make the filling:
- Using a spoon, carefully scoop out the thick layer of coconut cream from the can. (You will not need any of the coconut water that has settled to the bottom of the can.) Add the cream to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed for 1 minute. Add the cream cheese and confectioners’ sugar and mix well on high speed until combined, about 1 to 2 minutes. Slowly fold in the shredded coconut.
To make the buttercream frosting:
- Add butter to the clean bowl of a stand mixer fitted with the paddle attachment. Add the confectioners’ sugar and mix until light and fluffy, about 4 minutes. Add marshmallow fluff, heavy cream and salt; beat for an additional minute.
To assemble the cake:
- Place one of the cake layers on a cake board or serving platter. Spread half of the coconut cream filling over the top of the cake. Top with a second layer and the remaining filling. Place the final cake layer on top. Frost the top and sides of the cake with the frosting. Coat the frosting with the toasted coconut flakes. Refrigerate the cake until just before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post contains affiliate links.
This cake looks and sounds so delicious!! Curious if you think that you could pipe the frosting? Thanks so much l. Can’t wait to try it!
Hi, Lisa! Yes, you can pipe this frosting. Enjoy!
Can I make filling and roasting in advance? Or can I make and assemble cake, freeze it for 4 days, and defrost?
Hi, Elin! I’ve made and assembled this cake up to 2 days in advance. You can freeze the layers and then thaw before frosting but I don’t usually recommend freezing the entire cake.
I was wondering if I could add unsweetened cocoa powder to the frosting to make it chocolate. Thanks
Hi, Jackie! Yes, of course. You can definitely add cocoa powder to the frosting to make it chocolate. Sounds delicious!
this cake looks very large but there is not much flour are you doubling the recipe beautiful cake
Hi, Theresa! This cake is a 3 layer 8-inch cake. The ingredients specified are exactly what I use. I’ve never doubled this recipe. Enjoy!
Made it Saturday for my husband on his birthday, he’s a huge coconut fan. Everyone loved it, thank you very much!! Question: the filling was messy and decided to travel all over the cake at a rapid pace, oozing out the sides 🙂 Should I refrigerate it a bit before spreading it between the layers of cake? Suggestions? I’ll most assuredly be making it again!
Many thanks!
Hi, Hannah! I am so glad to hear you loved the cake. Yes, refrigerating the filling will help it firm up. You can also refrigerate the can of coconut cream beforehand to help the filling thicken.
I made this cake last weekend. It did not last even 24 hours! It was AMAZING! I would not change a thing. Thank you for sharing!
Hi, Jean-Marie! Thank you so much for your comment. I am glad to hear that you loved it. It is my favorite cake!
Hi! Looking to make this tomorrow for Mother’s Day. Could only find 15oz can of Cream of Coconut and Coconut milk cans. Googled, decided on Cream of Coconut. Should I proceed or is this WAY off and I should go hunt some Coconut cream down?? Help!
Hi, Marina! You could certainly try the cream of coconut, however it is usually already sweetened so you will probably need to cut back the amount of confectioners’ sugar slightly. Or if you have standard coconut milk, you can let it chill in the fridge overnight, drain the liquid and then scoop out the thick coconut cream. A 5.4 ounce can is about 2/3 cup so you can use the same amount of coconut cream from a chilled can of coconut milk. It is important that you use the thick, creamy cream and drain any liquid. Enjoy!
I too only have the 15oz can of coconut cream. It is about have liquid and I don’t believe much more than 1/2 cup cream only. I’m making it now so am going to go by taste but would you measure the amount as 3/4 seems like more than the 5 oz can would hold of just cream.
Thanks
Hi, Andrea! I’m not quite sure what you mean by measuring the amount as 3/4. There shouldn’t be too much liquid in a can of coconut cream. If you have a 15 ounce can, I would use about 1/3 of the cream, or more to taste. Are you using coconut milk by any chance?
Yes I was using coconut cream not milk and I did use about 1/3 of the cream of my 15 oz can. Was just thinking for others who try the recipe if it was an amount like 1/4 cup then the can size would not matter. Also, I mistakenly decided to use my convection oven (not sure why!) and the cake did not bake in the proper amount of time so am wondering if this is a dense rich cake (like mine turned out) or a light cake (the photo looks like) when properly baked? Everyone still loved it but just curious.
Oh this sounds delicious! I wonder how it would be with a thin layer of fruity jam (raspberry? Orange marmalade?) between the layers? I will definitely try this, probably for Easter. Thanks for sharing!
Hi, Susan! I have never tried jam in this cake but I think it would probably work well. The coconut cream filling is quite creamy so it might mix together a little with the jam, but I’m sure it would tastes great!
I can’t find a 5.4 oz. sized can of coconut cream–all I can find is around 14 or 15 oz. Is that a typo, or is there a brand that puts out tiny cans?
Hi Quin! Yes, Native Forest is one brand that produces the small cans. You can use the cream from the standard-sized cans but make sure it is coconut cream and not coconut milk. If you purchase coconut milk, you need to make sure you chill and then scoop out the cream only to ensure the correct consistency for the cream filling. You need about 5.5 ounces or 2/3 cup coconut cream.
Gotcha–thank you! I am in the process of making this for my friend’s birthday tomorrow. I’ll report back as to how it goes!