Decadent Coconut Cream Cake with Rich Chocolate Frosting


Ingredients for cake:

  • 4 eggs
  • 1 1/2 cups of warm milk
  • 3/4 cup of oil
  • 2 small cups of sugar
  • 2 cups of flour
  • 1 cup of cocoa powder
  • 1 teaspoon of baking powder


  1. Beat the first four ingredients in a blender for two minutes.
  2. Gradually add the flour and cocoa powder while continuing to mix.
  3. Finally, add the baking powder and turn off the blender.
  4. Pour the batter into a buttered medium-sized baking pan.
  5. Place the pan in a preheated oven at 200 degrees Celsius for 45 minutes.
  6. Allow the cake to cool, then cut it into two pieces.
  7. Soak the pieces in 1 1/2 cups of milk and 2 tablespoons of melted chocolate.

Ingredients for the cake filling:

  • Coconut cream
  • 1 can of condensed milk
  • 1 can of milk (use the same measurement as the condensed milk)
  • 1 small bottle of coconut milk
  • 3 tablespoons of cornstarch
  • 100 grams of grated coconut
  • 1 tablespoon of butter or ghee
  • 1 container of sour cream

Instructions for making the filling:

  1. Take all the ingredients (except for the sour cream) and heat them on medium heat while stirring constantly until they thicken.
  2. Turn off the heat, add the sour cream, and stir until warm.
  3. Fill the cake with the filling.

Ingredients for the cake topping:

  • 1 container of sour cream
  • 150 grams of semisweet chocolate

Instructions for making the topping:

  1. Mix the ingredients and melt them in the microwave.
  2. Wait for it to cool.
  3. Spread the topping over the cake.
  4. Freeze the cake for two hours.

Decoration suggestion: Sprinkle some chocolate on top of the cake.